The French Walnut-Caramel Tart is a decadent masterpiece that combines rich caramel with toasty walnuts in a buttery, flaky crust. Each bite offers a perfect balance of sweet and nutty flavors, with a satisfying crunch that melts into creamy caramel. Ready in just over an hour, this elegant dessert is surprisingly simple to make, yet it feels indulgent and sophisticated. The golden, glossy filling and golden-brown crust create a feast for the eyes, making it a showstopper for any occasion.
This tart is a celebration of textures, from the crisp crust to the chewy caramel and crunchy walnuts. The aroma of toasted nuts and caramelized sugar will fill your kitchen, promising a treat that’s as comforting as it is luxurious. Whether you’re hosting a dinner party or treating yourself, this dessert delivers warmth and indulgence in every slice. With minimal prep and a bake time of 40 minutes, it’s a hassle-free way to impress and delight.
Ingredients for French Walnut-Caramel Tart
- 1 pie crust (store-bought or homemade)
- 1 ¼ cups (10oz/282g) granulated sugar
- ½ cup (4floz/115ml) water
- 1 cup (8floz/225ml) heavy cream, warmed (can substitute with full-fat coconut cream for a dairy-free option)
- ½ cup (4oz/115g) butter, softened (unsalted preferred)
- ⅓ cup (4oz/115g) honey (substitute with maple syrup if desired)
- ½ teaspoon salt
- 3 cups (15oz/426g) chopped walnuts (toast lightly for extra flavor, if preferred)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Blind bake the tart shell: Roll out the pie crust and line a 9-inch (23cm) tart pan with it. Prick the crust all over with a fork, line it with parchment paper, and fill with pie weights. Bake for 15 minutes.
- Finish baking the crust: Remove the parchment and weights, then bake for another 10 minutes, or until the crust is fully baked and golden brown.
- Make the filling: While the crust is baking, combine the sugar and water in a saucepan. Heat over medium heat without stirring until the liquid turns a deep amber color (watch closely to avoid burning).
- Add the cream, butter, and honey: Carefully whisk in the warm cream (it will bubble up), followed by the butter and honey. Turn the heat back on low and simmer for a few minutes, stirring until everything is fully dissolved and combined.
- Stir in the salt and walnuts: Mix well to ensure the walnuts are evenly coated.
- Assemble the tart: Pour the filling into the baked tart shell and spread it evenly.
- Bake the tart: Bake for 15 minutes, or until the filling is set and slightly bubbly.
- Cool and set: Let the tart cool completely for at least 2 hours to allow the filling to firm up before serving.
- Store: Keep the tart loosely covered at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
This French Walnut-Caramel Tart is a showstopper on its own, but you can elevate it further with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of elegance, drizzle a bit of extra honey or sprinkle flaky sea salt on top before serving. Pair it with a cup of espresso or chai tea for a delightful dessert experience.
Storage Tips for Maximum Freshness
Store your tart loosely covered at room temperature for up to 2 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to 5 days. To enjoy it warm, reheat individual slices in the microwave for 10-15 seconds, but be cautious—the caramel filling can get very hot!
Time-Saving Hacks for Busy Bakers
Short on time? Use a store-bought pie crust to skip the homemade dough step. You can also pre-chop the walnuts or use pre-chopped ones to save a few minutes. If you’re making the tart ahead, prepare the filling and crust separately, then assemble and bake just before serving.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the walnuts for pecans or almonds for a different nutty flavor. For a richer twist, add a splash of bourbon or rum to the caramel filling. If you’re a chocolate lover, sprinkle dark chocolate chips over the filling before baking.
Essential Equipment for Success
To make this tart, you’ll need a 9-inch tart pan with a removable bottom for easy slicing. A silicone whisk is handy for stirring the hot caramel without scratching your pan. Don’t forget parchment paper and pie weights for blind baking the crust to perfection!
French Walnut-Caramel Tart
Ingredients
- 1 pie crust
- 1 ¼ cups granulated sugar (10oz/282g)
- ½ cup water (4floz/115ml)
- 1 cup heavy cream warmed (8floz/225ml)
- ½ cup butter softened (4oz/115g)
- ⅓ cup honey (4oz/115g)
- ½ teaspoon salt
- 3 cups chopped walnuts (15oz/426g)
Instructions
- Preheat the oven to 400°F (200°C).
- Blind bake your tart shell: roll out the pie crust and line a 9-inch (23cm) tart pan with it.
- Prick all over with a fork, line with parchment and pie weights, and bake for 15 minutes.
- Remove the parchment and the weights and continue baking for about another 10 minutes, or until fully baked and golden.
- While the crust is baking, make your filling: combine sugar and water in a saucepan and heat, without stirring, until the liquid turns a deep amber color.
- Turn off the heat and while whisking carefully pour in the cream, then the butter and honey. It will bubble up a lot.
- Turn the heat back on low and simmer for a few minutes, until everything is dissolved and combined. Stir in the salt and walnuts.
- Pour filling into the baked tart shell and bake for 15 minutes.
- Let cool completely for at least 2 hours to let the filling set before serving. Store, loosely covered, at room temperature for up to 2 days.
