Walnut and caramel tart

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 8–10


By Matt Tebbutt
From Saturday Kitchen


  • 1 x 25cm/10in blind baked pastry case

For the filling

  • 115g/4oz salted butter
  • 300g/10½oz maple syrup
  • 200g/7oz golden syrup
  • 5 free-range eggs
  • 75g/2½oz demerara sugar
  • 15g/½oz cornflour
  • 250g/9oz walnuts, roughly chopped

For the garnish

  • 8 walnuts
  • 300ml/10fl oz crème fraîche
  • 5 tbsp walnut oil, to serve


  1. To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set.

  2. To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve.

  3. Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnuts over the top, and finish with a drop of walnut oil.

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