Engadine Nusstorte (Swiss Walnut Tart)

Ingredients

• For the pastry:
• 250g all-purpose flour
• 125g cold unsalted butter, cubed
• 75g sugar
• 1 egg
• 1 tablespoon cold water
• Pinch of salt
• For the filling:
• 200g sugar
• 200ml heavy cream
• 30g unsalted butter
• 300g walnut halves or coarse walnut pieces
• Optional: 1 tablespoon honey or a splash of kirsch

Instructions

1. Prepare the dough:
2. In a mixing bowl, combine flour, sugar, and salt.
3. Add cold butter and rub with fingertips or use a pastry cutter until the mixture resembles fine breadcrumbs.
4. Add egg and cold water. Mix quickly until a smooth dough forms.
5. Divide dough into two portions—one slightly larger than the other. Wrap in cling film and chill for at least 30 minutes.
6. Make the filling:
7. Place sugar in a heavy-bottomed saucepan over medium heat. Let it melt gradually without stirring too much. Swirl pan occasionally.
8. Once it turns a golden caramel, add butter and stir until melted.
9. Carefully pour in the cream (it will bubble up). Stir continuously until smooth.
10. Add walnuts and optional honey or kirsch. Stir to coat well. Remove from heat and let cool slightly.
11. Assemble the tart:
12. Preheat oven to 180°C (350°F). Grease a 22–24cm tart tin with a removable base.
13. Roll out the larger dough piece to fit the base and sides of the tin. Press in gently.
14. Pour the cooled walnut filling into the tart shell and spread evenly.
15. Roll out the second dough portion and place it over the filling. Seal the edges by pressing with your fingers or a fork.
16. Prick the top with a fork or score lightly for steam to escape.
17. Bake for 35–40 minutes until golden brown. Cool completely in the tin.
18. Serve: Let the tart rest for at least a few hours before slicing. Keeps well for up to a week in an airtight container.