Walnut Tart

The one tablespoon of water is plenty. It just takes some patience. I think I would toast the walnuts next time; the pie has too much of a raw walnut flavor. I would also reduce the walnuts by half a cup. It is very sweet to be sure.

Better with some chocolate and whipped cream!

The sugar melting is tricky. Don’t stir it too much but if you do, like I did, be patient and it might come around. This was a bit too much filling for my small crust so it overflowed. We are going to eat it burnt sugar soggy crust and all and still be very happy.

I’m a newbie to making caramel and had to try 4 times to get it right. The first 3 times I used 1 Tbsp of water at varying temps (low to medium) and varying degrees of stirring (none to too much) and each time it crystallized. The 4th try I didn’t use any water and used low-medium heat and it finally worked (no water, no crystallization).

This gets rave reviews every time I make it. Yes it’s sweet but definitely not cloying. Has become a go to recipe for company or to take to someone else’s house for dinner. I think adding chocolate might be too much and as everyone who has had this tart loves it as is, I am inclined to keep making it without chocolate …. I do reduce the sugar a bit… but. It much.

This is fabulous wow. I used a butter-lard crust, which I baked at 375 for 20 mins with weights, 20 mins pricked without. 1/2 tsp fine sea salt with walnuts (325 grams), Maldon to garnish.

Super easy to do. Delicious. I have very limited skills in the kitchen. I am learning during this new corona virus pandemic. I also did the crust by myself. It is called Pate Brisee and it is also easy to do it. U can find the recipe everywhere. To get a "beautiful shade of brown" I need liked 10-12min after remove the foil. After one hour in the fridge it was great. After 6 hours in the fridge It was heavenly. The walnut floats over the caramel, so you have 3 layers: nuts, caramel and crust

Absolutely delicious. Infinitely better than pecan (and I love pecan). As others have said, don't put the water in the sugar... it will just slow down the caramel process. This is, however, very rich, and tiny servings (or possibly tiny tarts) would certainly be enough.

In the original recipe, Mark Bittman suggested a layer of chocolate under the walnut filling. I made this with two minor changes. I toasted the walnuts first in oven. The second thing was an accident when I turned away from caramel for a moment and it went past golden to copper color. It turned the slightest "burnt" flavor, which was fantastic. This tart was a HIT at the Thanksgiving dinner table. It is very rich, so thinking of making it in a square pan and cutting it into squares.

Delicious! I recommend googling how to make caramel before you start. I hadn't made caramel for several years and it took me three tries to get it right. It's tricky but finally very low heat and patience did the trick. and it was soooo worth it!

I'm surprised that the New York Times, with its international audience, allows a recipe to specify a 'stick of butter'. What's so hard about putting '4 oz'? At least we can convert that to metric.

In the original published recipe, Mark Bittman suggested a layer of chocolate under the walnut filling. We've used melted bittersweet chocolate to great success.