This tart recipe is perfect for Autumn, it even looks Autumnal. The key ingredients are walnuts, butter and corn or maple syrup, combined in this tart they make a delicious, nutty, caramel dessert. Serve with ice cream or cream, if desired.






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For the sweet pastry

  • 600 g flour
  • 60 g almond meal
  • 250 g caster sugar
  • 320 g butter
  • 3 eggs

For the filling

  • 3 eggs
  • 30 g melted butter
  • 50 g caster sugar
  • 180 ml light corn syrup or maple syrup
  • 1 orange, rind finely grated
  • 1 lemon, rind finely grated
  • 250 g walnuts, shelled


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 2 x 23 cm pies

To prepare the pastry, place flour, almond meal and sugar in a bowl. Add butter and rub through the flour mixture with your fingertips until it resembles breadcrumbs. Add eggs and knead to form a smooth dough.

Preheat oven to 200ºC. Divide the pastry into 2 pieces, roll out each to about 2.5 mm thick and line two 23 cm pie dishes. Line each pie dish with non-stick baking paper and fill with rice or baking weights. Bake for 10-15 minutes. Remove dishes from oven, remove paper and rice. Return pie dishes to oven for 10-15 minutes or until pastry is light golden.

Reduce oven temperature to 180ºC. To prepare the filling, whisk together eggs, melted butter, sugar, corn syrup and finely grated citrus rinds. Spread nuts over the base of the blind-baked shells. Pour in the filling. Bake pies for 30-40 minutes until brown and bubbling. Cool slightly and serve.