Best 8 Grenoble Tart Walnut Tart Recipes

WALNUT ROSEMARY TART WITH ORANGE CHANTILLY CREAM

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• For the tart shell: In the bowl of a food processor, pulse the walnuts, rosemary and 2 tablespoons of the flour until the nuts are finely ground. Add the granulated sugar, salt and remaining 3/4 cup flour and pulse to blend. Add the butter and pulse until the dough resembles coarse sand. Pour in 1 tablespoon cold water and pulse until the dough just comes together in a ball. Shape the dough into a disc, wrap in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
• Place the dough between 2 sheets of parchment paper and roll it out until it is 1/4 inch thick and 10 inches in diameter. Transfer the dough to a 9-inch tart pan and press the dough into the bottom and up the sides of the pan, trimming away any excess dough. Prick the dough with a fork, place the tart pan on a baking sheet and bake until light brown, about 20 minutes. Set aside while you make the filling.
• For the tart filling: Melt the butter in a small saucepan over medium heat until it is golden brown and fragrant, about 3 minutes. In a large bowl, whisk together the brown sugar, honey, cream, vanilla and salt. Add the browned butter, walnuts and rosemary and stir to combine.
• Pour the filling into the tart shell and place on a baking sheet. Bake until the filling is bubbly and thick, about 35 minutes. If the edges of the crust begin to get too dark, cover the tart loosely with foil. Transfer the tart to a wire rack to cool.
• For the orange chantilly cream: In the bowl of a stand mixer with a whisk attachment, combine the cream, granulated sugar and orange zest and juice and beat until soft peaks form, about 2 minutes.
• To serve, dust the tart with powdered sugar and top each slice with a dollop of the cream.

WALNUT CARAMEL TART

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
• Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
• To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
• Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

WALNUT TART

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

WALNUT TART

Steps:

• Preheat oven to 400 degrees. Tear off a piece of foil twice as large as crust. Fold it in half and smear it with butter; lay buttered side onto crust. Weight foil with a pile of dried beans or rice (these can be reused for this purpose), pie weights, or a tight-fitting ovenproof skillet or saucepan - anything that will sit flat on the surface. Bake 12 minutes, then remove foil and continue to bake at 350 degrees, until crust is a beautiful shade of brown, another few minutes. Remove and let cool on a rack while you prepare filling.
• Put sugar in a heavy 6- or 8-inch saucepan or deep skillet with a tablespoon of water and turn heat to medium. Cook, gently shaking pan occasionally, until sugar melts; then cook, stirring occasionally and scraping sides with a heat-proof flexible spatula, until mixture turns golden.
• Turn heat to low, then carefully add butter and cream. Cook, stirring constantly, until butter melts and mixture is uniform. Stir in walnuts and a large pinch of salt if you like, then spread on crust. Refrigerate for about an hour, then sprinkle with a little more salt and serve.

GRENOBLE TART (WALNUT TART)

Steps:

• MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.
• Add egg yolk; beat well.
• Gradually beat in flour just until blended (mixture will be crumbly).
• Preheat oven to 375°F.
• With hands, form dough into a ball.
• Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom.
• Bake in center of oven 12 minutes, until lightly browned.
• Cool on wire rack.
• MAKE FILLING.
• Spread nuts on cookie sheet in single layer.
• Bake 375°F oven for 5 minutes; set aside to cool.
• Sprinkle walnuts in bottom of tart shell.
• In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.
• Stirring constantly, bring to boiling over medium heat; boil 1 minute.
• Pour over walnuts.
• Bake in center of 375°F oven 10 minutes, or just until mixture is bubbly.
• Place on wire rack to cool.
• Meanwhile, beat remaining cream just until stiff.
• Refrigerate until serving.
• Serve tart at room temperature with bowl of whipped cream.
• Serves 12.
• TARTLETS: Divide pastry into 16 pieces.
• With fingers, press evenly into 16 (2 1/2-inch) tart pans.
• Bake; on cookie sheet, at 375°F 8 to 10 minutes; cool.
• Divide 1 cup finely chopped nuts into shells placed on cookie sheets.
• Pour filling into shells, dividing evenly.
• Bake 8 minutes, or just until filling is bubbly.
• Remove tarts from cookie sheets; cool on wire rack.
• TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan.
• Lift out gently to serving plate.
• Serve with chilled whipped cream.
• Makes 16 servings.
• McCalls Cooking School.

GRUYERE, SCALLION, AND WALNUT TART

Steps:

• For the dough, combine the dry ingredients in the bowl of a food processor. Pulse to mix. Cut butter into 12 pieces and add; pulse to mix in finely. Add egg and yolk and pulse to form a ball -- if it resists, add a teaspoon of water and continue. Form the dough into a disk and wrap in plastic. Refrigerate until needed, up to 2 days. When ready to bake the tart, preheat oven to 350 degrees and set a rack in the lowest level. On a floured surface, roll the dough and use it to line a 9 to 10-inch tart pan. For the filling, melt the butter in a small saute pan and cook the scallions for a few minutes to wilt them. Scrape onto the dough and spread evenly. Cover with the grated cheese and walnuts.
• Whisk the remaining ingredients together in a bowl and pour into the tart crust. Bake the tart for about 30 minutes, or until the filling is brown and puffed and the crust is baked through. Serve immediately or cool and serve later.

MCCALL'S GRENOBLE TART (WALNUT TART)

Steps:

• Make the tart shell: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy. Add egg yolk; beat well. Gradually beat in flour just until blended (mixture will be crumbly).
• With hands, form dough into a ball. Press evenly into the bottom and side of a 9-inch fluted tart pan with removable bottom. Bake in center of oven 12 minutes, until lightly browned. Cool on wire rack.
• Make Filling: Spread nuts on cookie sheet in single layer. Bake in 375* F oven for 5 minutes, set aside to cool. Sprinkle walnuts in bottom of tart shell. In heavy 2-qt saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream. Stirring constantly, bring to boiling over medium heat; boil 1 minute. Pour over walnuts.
• Bake in center of 375* oven 10 minutes or just until mixture is bubbly. Place on a wire rack to cool. Meanwhile beat remaining cream, 1 Tablespoon sugar and vanilla just until stiff. Refrigerate whipped cream until serving. Serve tart at room temperature with bowl of whipped cream.
• TO MAKE TARTLETS INSTEAD: Divide pastry into 16 pieces. With fingers, press evenly into 16 (2 1/2-inch) tart pans. Bake on cookie sheet(s) at 375* for 8 to 10 minutes; cool. Divide 1 cup finely chopped nuts into shells placed on cookie sheets. Pour filling into shells, dividing evenly. Bake 8 minutes, or just until filling is bubbly. Remove tarts from cookie sheets; cool on wire rack. To serve: With tip of sharp knife, loosen edge of pastry from each tart pan. Lift out gently to serving plate. Serve with chilled whipped cream. Makes 16 servings.

STILTON WALNUT TARTS

Steps:

• Roll half the dough into a 1/8-inch thick rectangle on a floured surface, fit it into a 14 x 4 1/2-inch rectangle flan form set on a baking sheet, and fold the edges inward, crimping them decoratively. Make another shell with the remaining dough in the same manner. (Alternatively, the shells may be made in two 9-inch tart pans with removable fluted rims.) Sprinkle the ground walnuts evenly in the pie shells and press them gently into the dough. Prick the bottoms of the shells lightly with a fork and chill the shells for 30 minutes. Line the shells with foil, fill the foil with the rice, and bake the shells in the lower third of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully, bake the shells for 5 to 6 minutes more, or until they are golden, and let them cool on the baking sheets on the racks.
• In a saucepan combine the half-and-half and the Stilton, bring the liquid to a simmer, and stir the mixture and the eggs, divide the mixture between the shells, and bake the tarts in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until a knife inserted in the custard 1/2 inch from the edge comes out clean. (The custard may not be fully set in the center but will continue to cook after the tarts are removed from the oven.)
• Let the tarts cool to room temperature and remove the flan forms carefully. Transfer the tarts to platters, garnish them with the walnut halves, and garnish the platters with the watercress. To serve the tarts halve them lengthwise and cut them crosswise into sevenths.