Maple Walnut Tart

This Maple Walnut Tart is a delicious twist and change of pace from the usual holiday pecan pie. 

The tart, with the combination of the toasted walnuts and pure maple syrup, just might become your new favorite holiday dessert. 

It was really difficult to resist taking a tiny slice (no one will know!) every time I walked by the tart. 

This dessert, with both sugar and maple syrup actually does not taste overly sweet. The toasted walnuts hold up very well, they stay crisp, and the toasty flavor shines. I'm a new fan of walnuts after being a pecan person forever. My only regret is not having vanilla ice cream available.

Ingredients in this Tart:

For the Crust: Flour, granulated sugar, salt, butter, egg yolk, lemon juice, and ice water. 

For the Filling: Eggs and egg yolks, pure maple extract, pure vanilla extract, salt, pure maple syrup, granulated sugar, unsalted butter, and chopped toasted walnuts. 

Be sure that you are using pure maple syrup, not the imitation pancake topping. 

To toast the walnuts, spread them on a sheet pan and place them in a 350 degree F oven for about 5 minutes, until they are fragrant. You can also toast them on the stove top in a cast iron pan. 

To Make This Tart:

The most time consuming part of making this tart is creating the crust. Once you create the dough, you need to let it rest in the refrigerator for at least an hour and again, once you line the tart pan, you will need to let the dough rest in the refrigerator. If you have time, it's helpful to make the crust a day in advance. 

First, in the bowl of a food processor, pulse the flour, sugar, and salt. Add the butter (it should be cut into small squares and frozen) and pulse until you have a coarse mixture. 

Next, combine the egg yolk, lemon juice, and ice water, pour it into the food processor, and pulse until you have a dough that clumps in your hand. Pat the dough into a disk, wrap it, and then refrigerate it for at least an hour. 

After that, roll the dough out and press it into a 9 inch tart pan. Refrigerate it once again. 

Par-bake the crust with pie weights on top for 20 to 25 minutes, removing the pie weights for the last five to seven minutes. 

Next, make the filling. First, add the walnuts to the parbaked crust. Then, cook the maple syrup, sugar, and butter and then slowly add it to the eggs and egg yolks, being careful not to cook the eggs. 

Finally, scoop the egg and maple mixture over the walnuts. Bake the tart for 30 to 40 minutes, until just set in the center. 

Be sure to place the tart on a parchment lined baking sheet when baking or you will end up with a mess in your oven if the tart leaks through the removable bottom like mine did. Fortunately, I baked it on a baking sheet. 

Equipment You May Need:

Food Processor. 

9 or 9 1/2 inch Tart Pan with a Removable Bottom. 

Make-Ahead and Storage: 

This is a great dessert to make ahead of time for less stress. 

You can make the dough and refrigerate it for up to two days. You can also freeze it, well wrapped, for up to two weeks. Thaw it in the refrigerator overnight. 

Once you've baked the tart, you can store it, well wrapped, at room temperature for up to two days. You can also freeze it for up to two weeks. 

For the Tart Lovers, More Recipes You May Also Enjoy:

Pear and Almond Tart

Cranberry Crackle Tart

Chocolate Cherry Tart

Sweet Potato Tart

Caramel Custard Tart

Christmas Sweets Week! 

You know I always love sharing seasonal recipes created by my food-loving friends. It's a great way to get together and celebrate. 

More Christmas Sweets Recipes:

• Cardamom Coffee Cake from A Kitchen Hoor's Adventures
• Oatmeal Glazed Breakfast Cake from A Day in the Life on the Farm
• No Bake Coconut Balls from Jen Around the World
• Welsh Cakes from Art of Natural Living
• Vanilla and Almond Hot Chocolate from Blogghetti
• Maple Walnut Tart from Karen's Kitchen Stories

Be sure to follow our #ChristmasSweetsWeek Pinterest Board for more ideas. 

 

Maple Walnut Tart

Yield: 10 servings

Author: Karen Kerr

Prep time: 45 MinCook time: 1 H & 15 MInactive time: 2 HourTotal time: 4 Hour

This Maple Walnut Tart is a delicious twist and change of pace from the usual holiday pecan pie. 

Ingredients

For the Crust

• 8 ounces (1 1/2 cups) unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 6 ounces (3/4 cup) unsalted butter, cut into 24 pieces and frozen
• 1 large egg yolk
• 1/4 teaspoon lemon juice
• 3 to 4 tablespoons ice water

For the Filling

• 2 large egg plus 3 large egg yolks
• 1 teaspoon pure maple extract
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup pure maple syrup
• 3/4 cup granulated sugar
• 5 tablespoons unsalted butter
• 8 ounces (2 cups) lightly toasted chopped walnuts

Instructions

To Make the Crust

1. In the bowl of a food processor, pulse the flour, sugar, and salt. Add the frozen butter pieces and pulse until you have a coarse mixture.
2. Next, combine the egg yolk, lemon juice, and three tablespoons of ice water in a small bowl. Slowly pour it into the food processor, and pulse until you have a dough that clumps in your hand. Add an additional tablespoon of ice water if the dough doesn't hold together.
3. On a sheet of plastic wrap, form the dough into a disk, wrap it, and then refrigerate it for at least an hour.
4. After that, roll the dough out to a 15 inch circle. Lift in into a 9 inch tart pan with a removable bottom. Press it into the tart pan without stretching it. Fold the dough overhang over toward the inside and press it agains the sides. The dough should extend about 1/4 inch higher than the rim. Wrap in plastic wrap and Refrigerate it for at least 30 minutes.
5. Heat the oven to 425 degrees F. Place a sheet of parchment on top of the tart dough and fill the pan with pie weights. Bake the crust with pie weights on top for 20 to 25 minutes, removing the pie weights and parchment for the last five to seven minutes. The crust should be light golden.

To Make the Filling and Bake the Tart

1. Reduce the oven temperature to 350 degrees F.
2. In a medium bowl, whisk together the eggs, yolks, extracts, and salt. Set aside.
3. In a two quart saucepan, combine the maple syrup and sugar over high heat, stirring constantly until it just begins to boil. Reduce the heat to medium and add the butter. Stir until the butter melts. Remove from the heat and let cool for one minutes.
4. Slowly add the maple mixture to the egg mixture. Whisk constantly while you add it, about 1/4 cup at a time so that you do not cook the eggs.
5. Add the walnuts to the tart crust and spread them evenly. Add the maple and egg mixture in 1/4 cup increments, until it reaches 1/4 inch from the room. You may have extra but don't over fill.
6. Bake the tart on the lined baking sheet for 30 to 40 minutes, until the center is set. If the crust get's too brown, loosely cover the edges it with foil.
7. Cool completely in the pan on a rack.
8. Remove the tart pan and slide the tart to a serving pllate.

Nutrition Facts

Calories

570

Fat (grams)

36 g

Sat. Fat (grams)

14 g

Carbs (grams)

59 g

Fiber (grams)

2 g

Net carbs

56 g

Sugar (grams)

36 g

Protein (grams)

7 g

Cholesterol (grams)

107 mg

https://www.karenskitchenstories.com/2025/11/maple-walnut-tart.html

Karen's Kitchen Stories

tart, walnuts, maple

dessert

American

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Adapted from Fine Cooking Oct/Nov 2012.