For this recipe I used fresh walnuts that I brought back from resent holiday in France.
It takes a while to crack the nuts but I think it’s worth the trouble.
This is also great for using up any leftover nuts after Christmas too.
I have used Walnuts but any nuts can be used.
You will need:
For the pastry
- 115g butter
- 85g caster sugar
- 1 egg
- 250g plain flour
For the filling:
- 300g walnuts (shelled nuts, no need to chop)
- 85g butter
- 45g caster sugar
- 1tbsp golden syrup
- 150g condensed milk
- Pinch of salt
- Grease a shallow flan dish of about 22cm diameter
- Cream the butter and sugar together.
- Add the egg and combine well
- Sift the flour in and mix until this mixture forms a ball of dough.
- Rest for 20mins.
- Pre heat the oven to 180 degrees centigrade.
- Roll the pastry out on a floured surface the size required for your dish. Gently transfer the pastry to the dish and press the pastry into the sides of the dish. You can use a ball of left over pastry to do this.
- Trim the edges.
- Blind bake for 10-15mins or until the pastry is just turning golden on 180 degrees centigrade.
- This pastry will not shrink during blind baking.
- Allow to cool in the dish.
- (left over pastry can be frozen for another baking day).
- Melt the butter, sugar, golden syrup and condensed milk together in a pan (slightly larger then you need) over a low heat until the butter has melted and the sugar has dissolved.
- Turn the heat up and gently boil for about 5mins until it has turned golden and thickened.
- You must stay with the pan and stir continuously, otherwise the mixture will burn.
- Once you are happy with the colour and consistency, turn the heat off and add the salt and nuts to the caramel. Mix well, taking care to cover all the nuts with the caramel.
- Pour the caramel nuts into the base and level gently.
- Allow this to set and cool.
Your nut tart is ready to eat….