Walnut Tart with Butterscotch Sauce Recipe prepared by Sarah Sharratt during Episode 102 of UpRooted
Recipe courtesy of Sarah Sharratt

Walnut Tart with Butterscotch Sauce

Getting reviews...
Walnut tart--or, as the French say, tartlette aux noix--is a local specialty. It seems each bakery in the area has its own take, ranging from very walnutty and dry to slathered in caramel. My version "Americanizes" the tart by adding a scoop of vanilla ice cream and some warm butterscotch sauce. Some things just belong together!
  • Level: Intermediate
  • Total: 2 hr 10 min (includes resting and cooling time)
  • Active: 35 min
  • Yield: six 4-inch tarts
Share This Recipe




Butterscotch Sauce:


Special equipment:
six 4-inch tart tins
  1. For the pastry: Pulse the flour, hazelnuts, sugar and salt in a food processor to combine. Add the butter and pulse until coarse and crumb-like. Add 1 tablespoon water and pulse until the dough starts to form a ball. If the dough is too dry, add more water, 1 teaspoon at a time. Turn out the dough onto a work surface and form into a disc. Wrap in plastic wrap and chill in the refrigerator until firm, at least 1 hour.
  2. Preheat the oven to 350 degrees F. Lightly butter six 4-inch tart tins.
  3. On a generously floured work surface, roll the dough into a rough circle, about 1/8-inch thick. Make sure to work quickly, as the dough is easiest to work with while cold. Cut out three 6-inch circles. Gather the remaining scraps into a disc, roll out again, and cut three more circles. Line the tart tins with the circles, being careful not to stretch the dough, as it will shrink when baked. Roll a rolling pin over each tin to trim excess dough. Place the tins in the refrigerator to chill while you make the filling.
  4. For the filling: Whisk together the sugar and eggs with an electric mixer on medium-high speed until pale and fluffy, about 2 minutes. With a spatula, fold in the walnuts and melted butter. Divide the filling among the chilled tart shells. Place the tins on a baking sheet and bake until the filling is golden brown and the crust is cooked through, 15 to 20 minutes. (If you find the tarts are browning too fast, cover them with aluminum foil while they finish baking.) Transfer to a wire rack to cool slightly while you make the sauce.
  5. For the butterscotch sauce: Melt the brown sugar, cream and butter in a medium saucepan over medium heat. Stir with a wooden spoon until smooth. Once bubbling, let the sauce simmer, without stirring, for 3 minutes. Remove from the heat, add the walnuts, and stir until smooth. Let cool until just warm before serving.
  6. To serve, remove the tarts from their tins and transfer to serving plates. Top each tart with a scoop of vanilla ice cream if using, and a drizzle of the butterscotch sauce.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …