Walnut Tart

Last year for Thanksgiving, I made a pecan pie. It was good, but it had corn syrup in it. Corn syrup comes in a plastic bottle. Aside from that, corn syrup is extremely bad for your health, especially high fructose corn syrup. But just as with the BPA in my post about Pumpkin Puree, do your own research. I have not finished high school yet. This year, I found a recipe for a walnut tart. Its from the New York Times. It looked good, so I decided to make it instead of a pecan pie. You could probably substitute pecans or other nuts for walnuts if you wanted to. I wonder what a hazelnut tart would be like… Here’s the recipe:


  1. 1 Perfect Flaky Pastry pie shell
  2. 1 1/2 cups granulated sugar (I buy this in bulk)
  3. 1 tbsp water
  4. 1/2 cup unsalted butter
  5. 1/2 cup heavy cream (I used Straus heavy cream for this recipe too)
  6. 2 1/2 cups walnuts (Buy them in bulk)

Combine sugar and water in saucepan. Stir until sugar is moistened and begins to melt. Don’t burn it! I burned it the first time and I had to start over. The fact that I used organic sugar (it’s less refined) made it more difficult. The recipe says stir the sugar until it melts completely, but I did that the first time and wasted a bunch of sugar because it got burned. I tried it my way the second time and it didn’t burn.

Add the heavy cream and butter, and stir until melted.

Roughly chop the walnuts.

Add them to the sugar mixture. Stir until combined.

Pour mixture into prepared pie shell.

Chill in the fridge overnight. Serve with homemade whipped cream if you like.


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