Walnut sugar tart

Fiona Andersen

I love the start of autumn. After the long, hot days of summer we are starting to feel the definitive change in the air which signals another season is upon us. A sugar walnut tart lashed with maple walnut icecream is an end of dinner show-stopper.

Check out target="_blank">Bevan's whole autumn dinner.

Pastry

175 g	Unsalted butter, at room temperature
75 g	Icing sugar
2	Egg yolks
250 g	Flour
1 Tbsp	Water, cold

Filling

540 g	Soft brown sugar
380 ml	Cream
3 Tbsp	Plain flour
75 g	Butter
3	Eggs
1	Egg yolk
150 g	Walnuts, chopped (Main)

Directions

1. Place the butter, icing sugar, egg yolks, flour and cold water in a mixing machine bowl and mix on low speed with the paddle attachment until the pastry comes together to form a dough. Knead lightly, roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes or overnight.
2. Heat oven to 200C. Place brown sugar, cream, flour and butter in a small pot and bring to the boil over a medium heat. Remove from heat and allow to cool slightly.
3. Unwrap pastry and slice thinly. Lay slices into a 28cm tart tin with a removable base and press to cover tin. Ensure pastry is evenly and thinly spread, about 2mm thick. Remove excess from edges.
4. Whisk eggs and egg yolk in to the sugar mixture and pour into pastry-lined tin. Sprinkle with walnuts and bake for 10 minutes before reducing oven temperature to 175C and cooking a further 30 minutes or until golden and just set. Remove from oven, allow to cool and serve with icecream.

tip

Check out Ray McVinnie's video on'How to make chocolate shards'