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French Walnut Tart
This simple tart comes from the Perigord region of France, an area known for its walnuts. A cookie-like pastry shell is filled with the rich, subtly bitter nuts and buttery caramel. Our version tones down what is often cloying sweetness with a small measure of crème fraîche and a dose of cider vinegar (you won’t detect it in the finished dessert). Whole-wheat flour in the crust plays up the earthiness of the walnuts. To toast the nuts, spread them in an even layer on a rimmed baking sheet and bake at 325°F until fragrant and just starting to brown, about 8 minutes, stirring just once or twice; do not overtoast them or they will taste bitter. The dough-lined tart pan can be prepared in advance; after the dough has firmed up, wrap tightly in plastic and freeze for up to two weeks. The tart is superb lightly sprinkled with flaky sea salt and accompanied by crème fraîche or unsweetened whipped cream.
10
Servings
Tip
Don’t overcook the caramel. Aim for an amber hue; if it gets much darker than that, the finished tart will taste bitter.
2¼ hours
20 minutes active, plus cooling
For the tart shell:
-
87
grams (⅔ cup) all-purpose flour
Directions
-
01Heat the oven to 325°F with a rack in the lower-middle position. Mist a 9-inch tart pan with removable bottom with cooking spray. Line a rimmed baking sheet with kitchen parchment.
Reviews
July 24, 2026
Every Season tart
I was tempted to save this for the Fall season dessert rotation, but couldn’t resist making it again for a summer party. This dessert has complex flavors that do not compete with each other. So yummy!
June 15, 2026
Elegant tart
Wonderful recipe and no lift mixer or rolling pin needed -love that for a change! Used a combo of English walnuts and red walnuts. Looked pretty from the top of the tart. Also subbed spelt for the whole wheat - a very delicate crust. The ratio of caramel to nuts is perfect --no over abundance of either. Adding the crust in, the 3 main parts are a perfect blend.
Make this recipe.
April 8, 2026
Tastes like the best ever
Made this twice, once to test it, 2nd for a tea party. . . it is fabulous, making again for a pot luck
November 28, 2025
Fabulous.
This was wonderful. May never make another pecan pie.
November 26, 2025
Crowd-Pleasing Delight
I was asked to bring a dessert to an end-of-summer BBQ with our friends from college. These friends are all excellent cooks (we host a Supper Club semi-annually where the host decides the ‘theme’ and prepares the protein, and the attendees are assigned an appetizer, side dish, salad/soup, and dessert) and put much effort into their finished products. I brought this pie and omg—it surpassed all of our expectations. Every ingredient is integral and helps create the perfect crust and balanced walnut filling. Move over pecan pie, this walnut tart has taken your place at the Thanksgiving table.
Unfortunately, I do not have crème fraiche available to me right now. Would I be able to use another type of cream, or a combination thereof? I have access to Half n Half, Heavy Whipping Cream, Ricotta Cheese, Yogurt, Cottage Cheese.
Hi Allyson,
This is a great question. Would you post it in our Q&A Forum for Milk Street Insiders and Digital subscribers? Insider members usually receive responses from a Milk Street Experts within 2 business days and I'm sure others would love to hear the answer to this one.
https://www.177milkstreet.com/discussion/
Best,
The Milk Street Team
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Given the eggs yolks in the caramel, can anyone share if leftovers will need to be refrigerated? Realizing this is different than a pecan pie, I do typically refrigerate leftovers of that type of pie. Thanks!