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The dessert, Regional

Périgord walnut tart

Périgord walnut tart is a rustic shortcrust dessert topped with walnuts set in honey caramel, serving 6 people. It takes 40 minutes of active work and is made entirely the day before, rated easy, at a cost of €2.00 per person. The key to success is pouring the warm cream into the caramel gradually and toasting the walnuts beforehand.

A Périgord walnut tart, crunchy walnuts coated in honey caramel on a shortcrust base, a rich and rustic fall dessert.

Périgord walnut tart
For
6 people
Work
40 min
Total time
2 h 10
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Every bite of this tart plays with two textures, crunchy walnut halves set in a honey caramel that stays slightly soft, against a crumbly shortcrust base. Honey tames the natural bitterness of the walnuts, while heavy cream keeps the caramel supple rather than brittle. It's a dense, fragrant dessert, nothing like a light fruit tart.

It belongs on a fall or winter table, after a braised dish or roast poultry, when you want a dessert that holds its own without extra work on the day. It fits well into a countryside style menu, for a holiday dinner or a gathering with friends where coffee follows right after.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 15
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

Make the whole tart the day before, dough, blind baking, walnut caramel and final bake, then let it cool and cover it until the next day. Just before guests arrive, warm it for 10 minutes in a low oven to bring back the caramel's crispness. At serving time, cut small slices with a knife dipped in hot water and add a spoonful of crème fraîche.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Granulated sugaroften in the pantry 160 g
  • Flower honey 80 g
  • Walnut halves 250 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 175 g
  • Egg 1
  • Heavy cream 20 cl

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub 125 g of cold butter into the flour with 60 g of sugar and a pinch of salt, add the egg, form a ball and let it rest in the fridge. 15 min

    Work it with your fingertips without overworking the dough, it stays short.

  2. Roll out the dough into a tart pan, prick the base and blind bake for 15 minutes at 180°C. 20 min

    A sheet of parchment paper and dried beans keep it from puffing up.

  3. Make a caramel with 100 g of sugar and the honey, deglaze with the warm cream, add 50 g of butter and the toasted, chopped walnuts. 15 min

    Pour the warm cream in gradually, the caramel won't splatter.

  4. Pour the filling over the tart shell and bake for 20 minutes at 180°C, then let it cool. 25 min

    The filling should bubble gently, that's the sign it's ready.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Warm the tart for 10 minutes in a low oven at 150°C to bring it back to room temperature.

    A quick turn in the oven revives the caramel's crispness.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut into small slices, the tart is rich, and serve with a spoonful of crème fraîche.

    Dip the knife in hot water for clean slices.

Our tips to get it right

  • Use a tart pan with a removable bottom, unmolding a tart with sticky caramel is much easier and the crust stays intact.
  • Let the caramel cool for a few minutes before pouring it over the blind baked crust, it spreads more evenly without soaking the dough.
  • Chop the walnuts coarsely rather than finely, they keep their crunch and the tart feels less dense when sliced.

The variations

  • Swap part of the walnuts for shelled hazelnuts for a deeper, toastier flavor.
  • For a quicker version, use a store bought shortcrust shell and spend your time on the walnut caramel instead.
  • Stir a spoonful of dark rum into the caramel at the end of cooking for a bolder, adults only version.

What to serve it with

  • A spoonful of thick crème fraîche
  • Coffee or black tea after the meal
  • A scoop of vanilla ice cream

Storage

The tart keeps for 2 to 3 days in the fridge, well covered, the caramel stays stable. It freezes whole or in slices for up to a month, thaw it in the fridge then warm it gently in the oven. Avoid the microwave, it softens the crust.

Questions about this recipe

Can I use a different honey instead of flower honey?

Yes, chestnut or acacia honey both work well, they just change the depth of flavor. Avoid very runny honeys, they can slightly extend the caramel's cooking time.

How do I know the caramel is cooked enough before adding the cream?

It should turn an amber color, neither too pale nor too dark, or it turns bitter. Pull the pan off the heat as soon as it reaches that color, then add the warm cream.

Do I need a special pastry dough for this tart?

No, a classic shortcrust dough is all you need, it gives the crumbly contrast against the sticky filling. The pinch of salt in the dough balances the sweetness of the caramel.

Can I make this tart in a larger pan to serve more guests?

Yes, scale the ingredients proportionally and watch the baking closely, the filling should bubble gently across the whole surface. Add a few extra minutes of baking if the pan is noticeably wider.

Can a Périgord walnut tart be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Périgord walnut tart?

Allow 2 h 10 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a Périgord walnut tart?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Périgord walnut tart cost?

About €2.00 per person, that's €12.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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