Nut Tart
A good nut tart needs a pastry case that stays crisp under a sticky, caramel-like filling. This one pours a warm mix of honey, brown sugar and butter over toasted nuts in a blind-baked shortcrust case, then bakes it until bubbling and golden. It is very rich, so thin slices go a long way. Serve it with crème fraîche or vanilla ice cream.
- Total
- 2 h 25 min
- Prep
- 25 min
- Cook
- 40 min
- Serves
- 8
- Per serving
- 500kcal
Getting the texture of nut tart right
The filling is mostly nuts held together by a thin, sticky caramel of honey and butter, so the pastry case matters more than anything. A thin, fully blind-baked case stays crisp, while an underbaked one turns soft under the syrup.
Toasting the nuts adds flavour and crunch. Chop them roughly so you get a mix of small pieces and larger ones, which makes the slices hold together.
The method for nut tart
Tap a time to start a timer.
- Line the tin Heat the oven to 200°C (180°C fan), gas 6. Roll the pastry on a floured surface to about 3mm thick and use it to line the tin, pressing it into the corners and leaving a little overhang. Prick the base all over with a fork and chill for .
- Blind bake Line the pastry with baking paper, fill with baking beads and bake for . Lift out the paper and beads and bake for more, until the base looks dry and pale golden. Trim the overhang, then turn the oven down to 180°C (160°C fan), gas 4.
- Toast the nuts Tip the chopped nuts into a dry frying pan over a medium heat and toast for , shaking the pan, until fragrant and lightly golden. Tip them out straight away so they do not burn.
- Make the filling Melt the butter, sugar, honey and salt in a saucepan over a low heat, stirring until the sugar has dissolved. Bring to a gentle bubble for , then take off the heat and stir in the nuts. Leave for , then beat in the egg.
- Bake Pour the filling into the pastry case and spread it evenly. Bake for , until bubbling and deep golden. If the pastry edge browns too quickly, cover it with strips of foil.
- Cool and slice Leave the tart in its tin on a wire rack for at least 1 hour, so the filling sets. Take it out of the tin and cut into thin slices with a sharp knife.
Serving and what to bake next
Cut thin slices and serve them with crème fraîche, which cuts through the sweetness. For another classic with a sticky filling, try treacle tart, or a Bakewell tart if you prefer almond and jam.
Common problems and fixes for Nut Tart
- The pastry shrinks away from the tin.
- The pastry was stretched when lined. Ease it into the tin without pulling, leave the overhang until after blind baking, and chill it for the full 15 minutes before it goes in the oven.
- The base is pale and soft.
- Blind bake until the base looks dry and pale golden, and cool the tart on a wire rack so steam does not soften it.
- The filling stays runny when sliced.
- It was cut too soon or underbaked. It must bubble across the whole surface before it comes out, and it needs a full hour to set in the tin.
- The egg scrambles in the filling.
- The mixture was too hot. Leave it for 5 minutes after taking the pan off the heat, then beat in the egg.
Frequently asked questions about Nut Tart
How do you store nut tart?
Keep it in an airtight tin in a cool place for up to 3 days, or in the fridge for up to 5 days. Bring it back to room temperature before serving so the filling is soft and chewy.
Can you use ready-rolled pastry?
Yes. A 320g ready-rolled sheet of shortcrust is fine, and you can skip the rolling. Press it into the tin, trim the edge and blind bake it in the same way.
Can you make nut tart with just one type of nut?
Yes, walnuts, pecans or hazelnuts each work well on their own. Use the same weight and toast them first.
Can you make the tart ahead?
Yes, it is better made the day before, as the filling sets firmly and slices cleanly. Keep it in the tin, covered, until you serve.
How did you like the recipe?
4.9 / 5 · 54 ratings
