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
Prep time 30 minutes
Cook time 35 minutes
Level Easy-to-use
Portions 8 people
for 8 gourmands
Ingredients
For the shortcrust pastry:
200 g flour
100 g butter
4 level tablespoons of sugar
1 pinch of salt
A little water
For the walnut cream:
100g chopped walnut kernels
75 g sugar
1 egg
100 g of fresh cream
A pinch of salt and vanilla (optional)
For the icing:
100 g icing sugar
5 tablespoons of rum
Perigord walnuts
Lot Tourisme- C.Asquier
you will also need some
Utensils
A salad bowl
Pie plate
A rolling pin
A mixer
Step by step recipe
1
Preparation of walnut tarts at the Franck Tonel pastry shop
V. Tonel - Tourist office - Cahors Lot valley
Shortcrust pastry
Mix flour, sugar and salt.
Add the butter cut into small pieces.
Incorporate it by crushing it with your fingertips until you obtain a sandy mixture.
Add water to form a ball.
Leave the dough to rest for at least 2 hours.
Roll out the dough using a rolling pin.
Then pucker it into a mould.
2
Preparation of walnut tarts at the Franck Tonel pastry shop
V. Tonel - Tourist office - Cahors Lot valley
Walnut cream
First mix the chopped walnuts and the powdered sugar then add the whole egg and the fresh cream (liquid or in a pot).
Pour over the pastry base previously pricked with a fork.
Bake in preheated oven at 180°C for about 35 minutes.
3
Walnut tart at Desgourmets in Prayssac
S.Richard
The icing
Put the rum on the icing sugar, dilute and pour the icing on the still warm pie and fix walnut kernels as decoration.
Where to buy nuts?
The Lot valley and Quercy are privileged destinations for buy nuts directly from the producer. Here the short circuit is a true mode of consumption, which combines gluttony, quality and authenticity. Find all our good addresses.
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