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Walnut Tartlets


Ingredients

  • 1/4 cup (packed) golden brown sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon whole aniseed
  • 1 3/4 cups walnuts, toasted, chopped

Recipe Preparation

  • Preheat oven to 400°F. Roll out 1 pastry disk on floured surface to 6-inch round. Transfer to 4 1/2-inch-diameter tartlet pan with removable bottom. Press crust onto bottom and up sides of pan; trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Repeat with remaining dough disks and 5 more pans. Chill crusts while making filling.

  • Stir cream and next 5 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil until mixture bubbles thickly and color darkens slightly, about 6 minutes. Remove from heat; stir in walnuts.

  • Place crusts on baking sheet. Divide filling among crusts. Bake tartlets until filling bubbles thickly and crusts are golden, about 25 minutes. Cool tartlets in pans on rack 5 minutes. Remove pan sides while tartlets are still warm. Serve slightly warm or at room temperature.

Recipe by Jeanne Thiel Kelley,Reviews Section

Walnut tartlets with stilton and dried cranberries

Make the pastry by whizzing together the gluten-free flour and walnuts in a food processor until the walnuts are finely ground. Add the diced butter and pulse a few times until the mixture looks like breadcrumbs. Then add 1 to 2 tbsp of ice cold water and pulse once more to combine.

Tip the dough out onto a lightly floured surface and knead briefly, then flatten into a disk and wrap in cling film. Chill for 30 minutes.

In the meantime, make the filling. Heat the oil in a small frying pan and add the shallots and the thyme leaves of three sprigs. Cook over a gentle heat for 6-8 minutes, until the shallots have softened. Tip them into a jug, along with the beaten egg and milk. Season to taste.

Grease a 12-hole mini, non-stick muffin tin with oil. Once the dough has chilled, roll it out on a lightly floured surface until it&rsquos the thickness of a pound coin. Using a 6.5cm cutter, cut out 12 rounds. You might have to re-roll some of the pastry again, to stamp out the final few.

Press each round into the muffin hole, then place the tray into the freezer for 30 minutes. Preheat the oven to 180 °C /fan 160 °C / gas mark 4.

Once the pastry has chilled, divide the filling between the holes, then divide the cranberries, and finally sprinkle each one with the Stilton.

Bake in the oven for 25 minutes, then leave to cool in the tin. Once cool, carefully remove the tartlets from the muffin tin using a butter knife to help you. Sprinkle the tarts with the remaining thyme leaves.


Recipe Summary

  • CRUST:
  • 1 cup walnuts (about 4 ounces)
  • 1 ½ cups all-purpose flour
  • 3 tablespoons sugar
  • Salt
  • 1 stick (4 ounces) chilled unsalted butter, cut into 1/2 -inch pieces
  • 1 large egg yolk
  • 2 tablespoons ice water
  • FILLING:
  • ½ pound cream cheese
  • 6 ounces mild, soft goat cheese, such as Montrachet
  • ¼ cup sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ¼ cup apricot or raspberry preserves, melted and strained
  • CANDIED WALNUTS:
  • ¾ cup walnuts (about 3 ounces)
  • 2 tablespoons sugar
  • 1 teaspoon unsalted butter

Make the crust: In a food processor, combine the walnuts, flour, sugar and a pinch of salt and pulse until finely ground. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, combine the egg yolk with the ice water, then add the mixture to the processor and continue pulsing just until the dough forms a ball. Transfer the dough to a work surface and shape into a 12-inch log. Wrap in plastic and refrigerate for 30 minutes.

Preheat the oven to 375°. Cut the dough into 8 equal pieces and flatten each piece slightly into a round. Using your fingers, press the dough into eight 4 1/2-inch tartlet pans with removable bottoms the pans should be about 3/4 inch deep. Prick the bottoms a few times with a fork and bake the crusts directly on the oven rack for 15 to 18 minutes, or until golden and cooked through.

Make the candied walnuts: In a medium nonstick skillet, cook the walnuts over moderately high heat, shaking the pan constantly, until toasted and fragrant, about 3 minutes. Add the sugar, lower the heat to moderate and cook, stirring constantly, until the sugar is melted and beginning to caramelize, about 2 minutes. Stir in the butter and immediately transfer the walnuts to a sheet of wax paper or parchment paper. Let cool completely, then break the clusters into smaller pieces.

Make the filling: In a medium bowl, beat the cream cheese, goat cheese and sugar until smooth. Beat in the eggs and vanilla.

Preheat the oven to 350°. Brush the tartlet bottoms with half of the preserves. Fill each tartlet with 1/4 cup of the custard and smooth the tops. Set the tartlets on a large baking sheet and bake in the lower third of the oven for about 15 minutes, or until the custard is just set. Transfer the tartlets to a rack and let cool for 30 minutes in their pans. Brush with the remaining melted preserves and sprinkle with the candied walnuts. Serve warm or at room temperature.

Make Ahead: The recipe can be prepared to this point the day before. Let the crusts stand at room temperature store the candied walnuts in an airtight container and refrigerate the custard. Let the custard return to room temperature before baking.


Recipe Summary

  • 1 (3 ounce) package cream cheese
  • ½ cup butter
  • 1 cup all-purpose flour
  • 1 egg
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar
  • ¾ cup chopped walnuts

Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.

In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.

In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.

Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.


Mary Berry's goat's cheese and shallot tarts with walnut pastry

"Ideal for a first course, served with some dressed salad leaves, these are also great for a picnic or light lunch. Take them to the seaside to enjoy as you sit on the beach. You&rsquoll need the goat&rsquos cheese in a tub, which is soft and spreadable, rather than the kind in a roll," says Mary Berry.

PREPARE AHEAD
Once cooked, these will keep for up to 2 days in the fridge.

FREEZE
The cooked tarts can be frozen. Defrost thoroughly at room temperature before serving &ndash the texture of the goat&rsquos cheese topping may suffer if defrosted quickly.

FOR THE PASTRY
175g (6oz) plain flour, plus extra for dusting
100g (4oz) cold butter, cubed
1 egg, beaten
30g (1oz) walnuts, roughly chopped salt and freshly ground black pepper

FOR THE FILLING
1 tbsp oil
500g (1lb 2oz) banana shallots, thinly sliced
2 tbsp balsamic vinegar
1 tbsp light muscovado sugar
300g (11oz) soft goat&rsquos cheese
2 eggs, beaten
2 tbsp chopped parsley, to garnish

1. You will need two four-hole Yorkshire pudding tins. Preheat the oven to 200°C/180°C fan/Gas 6, and slide a large baking sheet into the oven to get hot.

2. To make the pastry, first measure the flour, butter and a little salt into a food processor and whizz until the mixture resembles breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the beaten egg and 1 tablespoon of water and mix until a ball of dough is formed.

3. Roll out the dough thinly, on a floured work surface, to about 3mm (⅛in) thick, then sprinkle the chopped walnuts over the pastry. Cover with a piece of cling film and roll over the cling film to press the nuts into the pastry. Cut out eight large circles using a pastry cutter or saucer as a guide and use to line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling.

4. Heat the oil in a frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover with a lid and cook for 10 minutes until soft. Add the vinegar and sugar and cook for about 15 minutes, stirring every now and then, until dark brown and caramelised. Set aside to cool.

5. Put the goat&rsquos cheese, beaten eggs and 1 tablespoon of the parsley in a bowl, season with salt and pepper and mix until smooth.

6. Prick the base of the chilled tart cases all over with a fork, then spoon the shallot mixture into the pastry cases, dividing it evenly between the two tins. Pour the goat&rsquos cheese mixture over the shallot mixture, again dividing it equally between the tins.

7. Slide the tins on to the hot baking sheet and cook for about 20 minutes until the pastry is crisp and the filling just set and golden. Sprinkle with the chopped parsley and serve warm or cold.

Extracted from Mary Berry&rsquos Absolute Favourites by Mary Berry (BBC Books, hardback £25)
Photography by Georgia Glynn Smith


Recipe Summary

  • 1 cup walnuts (about 4 ounces)
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • Salt
  • 1 stick (4 ounces) chilled unsalted butter, cut into 1/2-inch pieces
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1/2 pound cream cheese
  • 6 ounces mild, soft goat cheese, such as Montrachet
  • 1/4 cup sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/4 cup apricot or raspberry preserves, melted and strained
  • 3/4 cup walnuts (about 3 ounces)
  • 2 tablespoons sugar
  • 1 teaspoon unsalted butter

In a food processor, combine the walnuts, flour, sugar and a pinch of salt and pulse until finely ground. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, combine the egg yolk with the ice water, then add the mixture to the processor and continue pulsing just until the dough forms a ball. Transfer the dough to a work surface and shape into a 12-inch log. Wrap in plastic and refrigerate for 30 minutes.

Preheat the oven to 375°. Cut the dough into 8 equal pieces and flatten each piece slightly into a round. Using your fingers, press the dough into eight 4 1/2-inch tartlet pans with removable bottoms the pans should be about 3/4 inch deep. Prick the bottoms a few times with a fork and bake the crusts directly on the oven rack for 15 to 18 minutes, or until golden and cooked through.

In a medium nonstick skillet, cook the walnuts over moderately high heat, shaking the pan constantly, until toasted and fragrant, about 3 minutes. Add the sugar, lower the heat to moderate and cook, stirring constantly, until the sugar is melted and beginning to caramelize, about 2 minutes. Stir in the butter and immediately transfer the walnuts to a sheet of wax paper or parchment paper. Let cool completely, then break the clusters into smaller pieces.

In a medium bowl, beat the cream cheese, goat cheese and sugar until smooth. Beat in the eggs and vanilla.

Preheat the oven to 350°. Brush the tartlet bottoms with half of the preserves. Fill each tartlet with 1/4 cup of the custard and smooth the tops. Set the tartlets on a large baking sheet and bake in the lower third of the oven for about 15 minutes, or until the custard is just set. Transfer the tartlets to a rack and let cool for 30 minutes in their pans. Brush with the remaining melted preserves and sprinkle with the candied walnuts. Serve warm or at room temperature.


Walnut tartlets

So, yesterday was a fun and totally out of the ordinary day in the Smitten Kitchen. First, I cooked while wearing lip gloss, which — and I don’t mean to destroy your vision of your blog hostess looking as cute as Giada each day as she creams the sugar with the butter — um, never happens. Oh and second, some really nice young ladies filmed me while I worked.

As part of their grant from PBS’s Road Trip Nation, these recent college grads are going around the country talking to people who have travelled down entirely different career paths in hopes to get a clearer picture of what they’d like to do with their lives. How fun is that, right? And they wanted to come visit the Smitten Kitchen and talk to me, which is really funny considering that the answer to “what kind of career path led you here” is, in short: “What’s a career path?” chased with a guffaw, because I haven’t a clue.

The video will be ready and online somewhere in the next few months, and I’ll be sure in all of my wanting to pull a bag over my head awkwardness to tell you about it anyway. In the meanwhile, since it was, after all, the Smitten Kitchen, I was of course baking something. I didn’t get much in the way of pictures, being busy yammering to the camera and totally forgetting to suck my stomach in and/or hold my shoulders straight (sorry Mom) but I did end up with a delicious dessert I’ve been wanting to check out for eons.

Unfortunately, it was a near disaster. You see, these tartlets bubbled up and over the sides and frankly, all over the place. Thank goodness I had them on the tray or you would have one very cranky blogger on oven-scrubbing duty today. Nevertheless, I wondered who tested this recipe and went back to the original photo of it from an old issue of Bon Appetit to see clear evidence that their caramel rose up over the sides too. Ha, vindicated! Or something.

Alas, this doesn’t leave me in a really good place to give advice. Cons: This bubbles over and will make an awful mess, so you’ll probably want to not only put your tartlets on a tray, but line that tray with foil. Pro: Oh, it tastes amazing. Like, they were all gone by 5 p.m. (I gave four out as goody bags. Gosh people, I’m not that piggish!) And I have missed them dearly all the minutes since.

Walnut Tartlets
Adapted from Bon Appetit, May 1999

Unfortunately, the cure to the bubbling-over drama is not to fill the shells less (I went about 90 percent full, myself) as the filling shrinks back down and you don’t want a half-empty shell. That said, if you can deal with a little mess, you’ll be duly rewarded with an inordinate amount of deliciousness.

1 recipe Great Unshrinkable Sweet Tart Shell, unbaked
1 cup whipping cream
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1/4 cup honey
2 teaspoons grated orange peel
1/2 teaspoon whole aniseed (we liked this level, but use 1/4 teaspoon if you’re anise-phobic)
1 3/4 cups walnuts, toasted, chopped
1/2 teaspoon salt

Preheat oven to 370°F. Cut pastry dough into six pieces, and roll out each one to a 6-inch circle. Transfer to a lightly-buttered 4 1/2-inch-diameter tartlet pan with removable bottom. Press crust onto bottom and up sides of pan trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Repeat with remaining dough disks and 5 more pans and prick them all over with a fork.

Freeze crusts for 30 minutes. Lightly butter six pieces of foil and press them tightly against frozen tart shells. Bake crusts for 10 minutes before taking them out, carefully removing the foil, pressing down any pastry that has bubbled up gently with the back of a spoon and baking them for an additional 7 minutes, or until lightly golden at the edges. [More detailed instructions in this post.] Take them out of the oven and let them cool. Increase oven temperature to 400°F.

Meanwhile, make the filling. Stir cream and next 5 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat boil until mixture bubbles thickly and color darkens slightly, about 6 minutes. Remove from heat stir in walnuts then salt.

Place crusts on baking sheet lined with foil. Divide filling among crusts. (I had a bit extra. Can we say “best ice cream topping, ever”?) Bake tartlets until filling bubbles thickly and crusts are golden, about 25 minutes. Cool tartlets in pans on rack 5 minutes. Remove pan sides while tartlets are still warm. (Hm, I ignored this and found them easier to remove when they were fully cool, but I’ll let you decide.)


Party perfect

The recipe makes six creamy walnut tartlets, so it is perfect for a small dinner party, or for celebrating a special occasion at home. You could say that this dessert is the French cousin of an American southern favorite: pecan pie, which I happen to love dearly. I am excited to be making it! I am also thrilled that I can use my tartlet set yet again which I bought many years ago, way before I started blogging.


Recipe: Apple-Walnut Tartlets

Instructions: Spray 2 mini muffin pans with nonstick baking spray. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 350 degrees.

For crust: With mixer on medium speed, beat butter, cream cheese, vanilla and brown sugar until well mixed. Add flour and salt beat on low speed until just combined. Divide dough into 3 equal-sized disks. Wrap in plastic wrap and refrigerate at least 2 hours or up to 24 hours.

For filling: In medium bowl, stir together walnuts, dried apples, brown sugar egg, butter and cinnamon. Divide each disk into 12 equal-size balls about 1 inch in diameter. Place 1 ball in each cup of prepared pans. Press dough onto bottom and up side of cup add 2 teaspoons filling. Repeat with remaining dough and filling.

Bake 18 to 22 minutes or until edges are golden brown, switching racks halfway through. Cool in pans on wire racks for 5 minutes. Using small angled spatula or butter knife, loosen edges of tartlets from cups and cool completely on wire racks. Repeat with remaining dough and clean muffin pans. Store tartlets in airtight container at room temperature up to 3 days or in freezer for up to 1 month.

Per serving: 135 calories, 9g fat, 27mg cholesterol, 115mg sodium, 11g carbohydrates, 1g fiber, 2g protein.


Apple Walnut Tartlets

Tartlets are such an excellent option for making individual portions. And this Apple Walnut Tartlets recipe is also very easy to make. I love the combination of walnuts and apples, with the flaky crust, just perfect!

All you need are simple ingredients, you most likely have already in your pantry. And if you don’t, your nearest shop probably does. The crust can’t be any easier: flour, butter, salt, sugar, and a bit of water. Filling: walnuts, honey, apples, and cinnamon. And you are ready to roll!

I made it even easier for you by showing you step-by-step shots of the process. I am more of a visual person, so seeing how something is made makes it that much easier than just reading about it. So here it is!

  • Mix flour and cold butter.
  • The consistency of the flour butter mix
  • Dough
  • Wrap dough in parchment paper.
  • Chop the walnuts.
  • The size of the chopped walnuts
  • Mix honey and chopped walnuts
  • Thin slice the apples.
  • Mix the apples with cinnamon.

When you are mixing the flour and butter make sure the butter is very cold. Also, your hands should be cold too. Another option is mixing the flour and butter on a flat surface by using a cold knife. You would chop the butter into the flour and use your hands only at the end when adding the cold water and forming a disk.

I chop the walnuts pretty fine but you can also use a food processor or blender. It will work just fine. The apple slices are also very thin, about an 1/8 inch (2-3mm).

  • Shape the dough into a log.
  • Fill each form with the pre-sliced dough.
  • Poke holes in the dough crust.
  • Filled the forms with the walnut honey mix.
  • Topped them with the sliced apples.

After the dough has chilled in the freezer, pre-shape it into a log, about 7 inches long (18cm). Then slice it into six pieces, about 11/4 inch(3cm) each. With the melted butter I butter the forms just in case they don’t stick to the tartlets. Press each piece into the form and poke the bottom with a fork. The size of my tartlet forms is 3 inches(7-8m).

When I fill them with the walnut honey mix I press it well so I have space to add the apples on top. Last step we add the sliced apples on top and sprinkle them with sugar. Move them back in the freezer for another 10-15min. And they are ready to bake.

I also lay the forms on a baking tray, not only because it’s easy to transfer, but also it creates another layer on the bottom so they don’t burn. I bake them for about 30min, but depending on your oven they can be ready sooner. Check on them in 20min if the apples are starting to brown and the edge of the crust is getting golden, they are ready. Let them cool a little before you take them out of the forms. I also like to drizzle them with extra honey on top!

What I really like about these Apple Walnut Tartlets is that they are not too sweet, just the perfect amount. Of course, you can make them sweeter if you like. But don’t forget you can add more honey on top too.

Flaky buttery crust. Crunchy walnut honey filling with the cinnamon apples and extra honey on top. Match made in heaven!

If you like this recipe you can also try these Rugelach Cookies or the Chocolate Banana Cream Pie. They are some of my favorites!

And also I will really appreciate if you leave a comment bellow letting me know if you have tried it or have any questions.


Watch the video: WALNUT PIE. Easy Walnut Pie Recipe. FILIPINO. No Talking. Relaxing Cooking With Music (December 2021).