TABELIAAUTHENTIC RECIPE
Tarte aux Noix GrenobloiseGrenoble-Style Walnut Tart
A Grenoble-style tart filled with walnuts coated in caramel and cream, set in a well-baked pastry shell. This autumn dessert combines the texture of nuts with the deep, bittersweet flavor of caramel.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (6 servings)
- Cake flour150g for the pastry and 10g for dusting.160 g
- Unsalted butter for pastry75 g
- Icing sugar40 g
- Beaten egg for pastry30 g
- Salt1 g
- Unsalted walnut kernels180 g
- Caster sugar100 g
- Water25 ml
- Whipping cream (at least 35% fat)120 ml
- Honey20 g
- Unsalted butter for caramel20 g
Method
Make the sweet pastry
- 1 Put 75g pastry butter, softened at room temperature, in a bowl and cream with 40g icing sugar and 1g salt.
- 2 Mix in 30g beaten egg in 2 additions, sift in 150g cake flour and combine with cutting motions using a rubber spatula.
- 3 Shape into a disc 2cm thick and wrap in plastic wrap.
Ready when
Continue when no dry flour remains and the dough has not become sticky from overworking.
Chill and rest the pastry
- 1 Rest the wrapped pastry in the refrigerator for 1 hour.
Ready when
Continue when the dough is cold and firm, yielding only slightly when gently pressed with a finger.
Line the tart pan
- 1 MeanwhileWhile the lined shell chills, preheat the oven to 170°C.
- 2 Lightly dust the worktop with 10g flour and roll the pastry to 3mm thick and about 27cm in diameter.
- 3 Line a tart pan 22cm in diameter and about 2cm high, fit the pastry into the corners and trim the excess from the rim.
- 4 Prick the base with a fork and refrigerate for 30 minutes. Wrap the trimmings and freeze for later use.
Ready when
Continue when the base and sides are nearly the same thickness and no large gaps remain at the corners.
Blind-bake the shell
- 1 Line the pastry with baking parchment, fill with weights and bake at 170°C for 15 minutes.
- 2 Remove the weights and paper, bake for another 10–15 minutes and place on a rack.
Ready when
Continue when the shell is golden right through the base, with no damp pastry remaining.
Toast the walnuts
- 1 MeanwhileWhile the walnuts toast, heat 120ml cream in a small saucepan to just below boiling, then turn off the heat.
- 2 Spread 180g walnuts in a single layer on a baking tray and bake at 160°C for 8–10 minutes.
- 3 Once cooled slightly, break any overly large pieces in half by hand.
Ready when
Continue when the walnuts smell fragrant and their cut surfaces are pale golden.
Combine caramel and cream
- 1 Put 100g granulated sugar and 25ml water in a heavy small saucepan over medium heat. Bring to a boil without stirring; gently swirl the pan once it starts coloring.
- 2 When deep amber, turn off the heat and add the warmed cream a little at a time, stirring with a long wooden spoon.
- 3 Return to low heat; once any hardened caramel has dissolved, add 20g honey and simmer for 1 minute. Turn off the heat and stir in 20g butter.
Ready when
Continue when no lumps of caramel remain and the mixture is evenly glossy.
Caution
Adding cream releases very hot steam and bubbles: keep your face and hands away from above the pan.
Fill with caramel-coated walnuts
- 1 Stir all the walnuts into the caramel, pour into the blind-baked shell and level the surface.
Ready when
Continue when the walnuts are evenly coated and the filling stays within the rim of the shell.
Chill until set
- 1 Cool on a rack, then refrigerate for 2 hours.
Ready when
Continue when the caramel does not flow if the center is gently shaken and the surface has set.
Slice the tart
- 1 Remove from the pan and take out of the refrigerator 15 minutes before serving.
- 2 Cut into 6 portions with a warmed, dry knife and arrange on plates.
Ready when
The tart is ready when the caramel does not run out on slicing and the walnuts hold together.
About this dish
The area around Grenoble is a region of France closely associated with walnuts. A tart generously filled with the autumn harvest brings that landscape to mind.
Cut the rich tart into small portions to serve after a family meal or with afternoon coffee. Walnuts take center stage in a dessert that can be enjoyed a little at a time from one large tart.
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