Walnut Tart – another corker of a recipe from Le Rouzet

Walnut tart – another corker of a recipe from Le Rouzet

Recipe by Cathy Gayner, author of Recipes From Le RouzetDifficulty: Easy


Cooking time



It’s like a sophisticated treacle tart, but not heavy


  • Pastry

  • 110g butter

  • 140g flour

  • 30g icing sugar

  • Filling

  • 20g butter

  • 200g golden syrup

  • 100g walnut halves

  • a pinch of mixed spice

  • 100g mixed peel

  • 4 madeleines (or soft amaretti), crumbled

  • 1 egg, beaten


  • Put all the ingredients for the pastry into a food processor and mix until the dough forms a ball. Press the dough into a 20cm tart tin with a removable base. Prick the pastry all over really thoroughly, even up the sides (this will prevent shrinkage), then chill in the fridge.
  • Cook in a preheated oven at 180°C/Fan 160°C/Gas 4 for 15 minutes or until golden.
  • Melt the butter and syrup in a pan and stir in all the other ingredients. Pour into the pastry case and cook at 190°C/Fan 170°C/Gas 5 for 15 minutes.
  • Cool in the tin but as soon as you can, loosen the edges of the tart or it will get stuck.
  • Serve with crème fraîche.

Recipes From Le Rouzet: An English Cook in France – RRP £16.99. 100% of the proceeds raised from the sale of Cathy’s book go directly to Age Unlimited. Order your copy of this fabulous cookbook here

See more sweet treat recipes here