Walnut tart ready to eat
Walnut tart ready to eat
C.Asquier
Gastronomy

Recipe for Thérèse's walnut tart

There are many walnut pie recipes in the Lot, we share with you one of our favourites: Thérèse Résseguier du Quercy Blanc's step-by-step recipe
Preparation 30 minutes
Baking 35 minutes
Difficulty Easy
Portions 8 people

Shortcrust pastry

Preparation of walnut tarts at the Franck Tonel pastry shop
Preparation of walnut tarts at the Franck Tonel pastry shop
Tonel

Ingredients

200 flour
100 g butter
4 level tbsp sugar
1 pinch salt
A little water

Steps

1 - Mix flour, sugar and salt. 
2 - Add the butter cut into small pieces.
3 - Incorporate it by crushing it with your fingertips until you obtain a sandy mixture.
4 - Add water to form the ball.
5 - Leave to cool.

Ingredients for the walnut cream

Preparation of walnut tarts at the Franck Tonel pastry shop
Preparation of walnut tarts at the Franck Tonel pastry shop
Tonel

Ingredients

100 g chopped walnut kernels
75 sugar
1 egg
100 g fresh cream
salt, vanilla (optional)

Steps

1 - First mix the chopped walnuts and the powdered sugar then add the whole egg and the fresh cream (liquid or in a jar).
2 - Pour over the pastry base, pricked with a fork.
3 - Bake in the preheated oven th. 6 for about 35 minutes.

The icing

Ingredients

Sucre glace 
Rum

Steps

Pour the icing on the still warm pie and attach the walnut kernels as decoration.

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