And here we go… What had to happen happened! By believing that I could be everywhere, all the time and without sleeping (sleep, that's something overrated isn't it?^^). I woke up yesterday with a runny nose, the voice of Darth Vader and the energy of a lazy sloth on vacation… In short, the need to put this week under the sign of rest (which is rather convenient this long weekend). Still, no question of leaving you without a little recipe to sink your teeth into, here are some small easy-to-make walnut tartlets!

I made this recipe a few weeks ago, following my last weekend in Normandy. The trees had started to produce walnuts and I left with a nice full bag (it's really nice to be able to supply yourself directly from your garden!). Since I had a piece of sweet pastry left that I had used for my Christmas log test (which I need to tell you about very soon), my recipe was already almost ready. I just needed a good thick caramel to coat it all.

To do this, I dug around a bit and fell upon (again) this nice recipe from Bernard. The sweet pastry comes from Rose and Cook and her recipe that I had learned for the CAP, and which I haven't parted with since.

I would really like to give you great tips for easy caramel but actually, it's a technique that I handle quite poorly (so even super simple recipes for some can be real ordeals for others). In theory, you're supposed to touch it as little as possible, but when I do that, the edges burn and the middle isn't melted. Using glucose syrup if you have some seems to be quite effective in preventing the edges from burning but it's still a bit of a challenge for me. If you have any tips, don't hesitate to share them in the comments!

Regarding the tart, I tried to brown the pastry at the end of cooking as I read in the latest "Crazy for Pastry" but I don't find it to be a success. I'll have to redo some tests.

Walnut Tartlets

Camille Pastry

Delicious walnut tartlets for comforting autumn snack times

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Prep time 45 min

Cook time 30 min

Total time 1 h 15 min

Full recipe

Instructions

1
Start by making the sweet pastry by creaming the butter with powdered sugar (you can do this in a food processor with the paddle attachment). Add the flour and salt and mix briefly. Weigh 40g of egg: to do this, simply crack an egg, briefly mix the yolk and white, and weigh the desired amount. Add the egg and almond powder and mix until everything is well combined. Then make a flat patty (about 3 cm thick), wrap it in plastic wrap, and refrigerate for at least one hour. This will allow the gluten to stop working and prevent the dough from shrinking during baking.
2
In the meantime, shell the walnuts.
3
Once the tart dough is well chilled, remove it and flatten it to line the tart molds. Prick the bottom of the dough and return to the refrigerator for half an hour.
4
Heat the oven to 180°C and bake the tart shells for 15-20 minutes. Once baked, let them cool on a rack.
5
Final step: make the caramel. To do this, put the sugar and glucose in a heavy-bottomed saucepan over low heat. Stir occasionally to prevent the edges from burning. When the caramel reaches a "light golden" color (it will continue to cook), add the heated cream (to prevent the caramel from seizing on contact) and stir. When the mixture is homogeneous, add the butter in pieces and stir again.
6
When the caramel reaches the desired color, add the walnuts to coat them in caramel. Place them on the tart shells and let cool before serving!

Walnut Tartlets

Full recipe

Instructions

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