Walnut pie


Walnut pie is a speciality from several French regions, each region having its own version.

Here I propose a pie with shortcrust dough, walnut filling, and caramelised walnuts on top.

If you are nuts about nuts, this recipe is for you!

Walnut pie

Servings 8
Prep Time 45 minutes
Cook Time 40 minutes


  • 200 g walnut kernels
  • 25 cl liquid sour cream
  • 160 g sugar cane
  • 180 g flour I use a mix of 20 g of hazelnut flour and 160 g all purposes flour
  • 40 g almond powder
  • 3 eggs
  • 70 g soft butter
  • 1 tbsp rhum or almond extract
  • 1 pinch of salt


Preparation of the dough

  • Pour the flour with a pinch of salt, into a bowl.
  • Cut the soft butter into small cubes.
  • Mix the butter and flour with your fingertips until they form a sandy texture.
  • Add 20 g almond powder, 10 g sugar and mix again.
  • Then add 1 egg and mix with a spatula.
  • Finish by hand to form a ball of dough.
  • Cover with a cloth and leave to rest.

Preparation of the walnut filling

  • Coarsely blend 100g of walnuts in a chopper or blender. Do not grind them into a fine powder but rather break the kernels into several pieces.
  • Beat the 2 eggs and the remaining 20g of almond powder with 50g of sugar in a bowl. Optionally add the cream for extra smoothness.
  • Add the rum (or almond) and the nuts and mix vigorously with a spatula.

Preparation of the pie

  • Roll out your pie crust.
  • Line a pie tin covered with baking paper with the pastry.
  • Prick the pastry with a fork.
  • Pour the walnut mixture on top.
  • Bake the tart for 35 to 40 minutes at 180°C. Check if it’s cooked with the tip of a knife.
  • Once cooked, remove the tart from the tin and leave it to cool on a wire rack.

Preparation of the caramel

  • While the pie is cooking, prepare a caramel. First, place the remaining walnuts on a baking tray covered with baking paper (you can crush them a bit into large pieces).
  • Pour the remaining 100 g of sugar into a stainless steel pan and pour 6 cl of cold water over it, making sure to soak all the sugar.
  • Bring everything to the boil over low to medium heat.
  • Once the sugar has completely dissolved, watch for the first bubbles to appear.
  • Leave to cook for a further 3 minutes and turn off the heat to avoid burning the caramel.
  • Immediately pour the caramel over the walnut kernels, stirring a little if necessary, and leave to harden for about 20 minutes.
  • Then cover your tart with the caramelised nuts… and enjoy!


I like to add a few hazelnuts and almonds to the walnuts and to caramelise the whole thing for an even more delicious tart, like a “squirrel tart” 🙂
Course: Dessert
Cuisine: French
Keyword: Walnut

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