Spiced Autumn Walnut And Golden Syrup Tart Pie Recipe

Indulge in the irresistible flavors of autumn with this spiced walnut tart! Perfect for Thanksgiving, Halloween, or cozy bonfire nights, this recipe combines crunchy walnuts with warm cinnamon, a hint of zesty orange, and a luscious golden syrup filling. The buttery, flaky pastry crust complements the rich, spiced filling beautifully. Easily adaptable using honey instead of golden syrup, this show-stopping dessert is guaranteed to impress. Serve warm or cold with a dollop of cream, crème fraîche, or yogurt for the ultimate autumnal treat!

Prep Time 45 mins
Cook Time 80 mins
Calories 446.4 kcal
Protein 14g
Rating 5.0 (2 Reviews)
Spiced Autumn Walnut And Golden Syrup Tart Pie 30

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spiced Autumn Walnut And Golden Syrup Tart Pie

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How to Make Spiced Autumn Walnut And Golden Syrup Tart Pie

  1. **Make the Pastry:** In a large bowl, sift together 225g all-purpose flour and 5g salt. Cut in 115g cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  2. Gradually add 5-7 tablespoons of ice water, mixing until the dough just comes together. Do not overmix.
  3. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. **Assemble the Tart:** Preheat oven to 200°C (400°F/Gas Mark 6). On a lightly floured surface, roll out the pastry to a 30cm x 10cm (12in x 4in) rectangle.
  5. Carefully transfer the pastry to a 30cm x 10cm (12in x 4in) rectangular fluted flan tin. Trim any excess pastry.
  6. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake blind for 10 minutes.
  7. Remove the weights and parchment paper and bake for another 5 minutes until lightly golden.
  8. **Prepare the Filling:** In a medium bowl, whisk together 2 large eggs and 100ml whole milk.
  9. In a saucepan, combine 150g demerara sugar and 150ml golden syrup (or honey). Bring to a simmer over medium heat, stirring constantly, for 2-3 minutes.
  10. Remove from heat and stir in 50g unsalted butter, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and the zest of 1 orange. Let cool slightly.
  11. Gradually whisk the warm syrup mixture into the egg and milk mixture until well combined.
  12. Spread 150g walnuts evenly over the pre-baked pastry crust.
  13. Pour the syrup mixture over the walnuts, spreading evenly with the back of a spoon.
  14. **Bake:** Bake in a preheated oven at 220°C (425°F/Gas Mark 7) for 10 minutes. Reduce the oven temperature to 170°C (325°F/Gas Mark 3) and bake for another 40-50 minutes, or until the filling is set and golden brown.
  15. Let cool completely before serving. Serve warm or cold with a dollop of cream, crème fraîche, or yogurt.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

57g

Fat

48g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Pies And Tarts Tarts Desserts Eggs Dairy Fruit French European Dinner Party Fall Finger Food Heirloom Historical Holiday Event Vegetarian Pies English Scottish Nuts Eggs Dietary Thanksgiving Seasonal Oamc Freezer Make Ahead Citrus Oranges Number Of Servings Presentation Served Cold Served Hot 4 Hours Or Less