Maple Walnut Cream Tart
We love a generous slice of pie.
The lineup is simple enough: heavy cream, white and maple sugar, walnuts, egg whites, and soda crackers. Oh, and maple syrup!
Merrill uses her hands to separate egg whites into the Kitchenaid bowl.
Maple sugar adds an extra kick of flavor to the tart's shell.
When the whipped cream starts to get soft peaks, it's time to add the mixed sugars two tablespoons at a time.
Meanwhile, Amanda uses her beloved meat pounder to pulverize some innocent crackers.
Total (cracker) annihilation!
Merrill checks to see if the whipped cream's glossy peaks pass muster as Amanda studiously looks on.
Time to add in the maple syrup!
Already, the meringue looks good enough to eat.
Save your prettiest walnut halves for later on in this recipe -- the first batch just gets chopped.
It's time for the mix-ins, starting with the walnuts.
Cracker crumbs and baking powder join the party...
...then you fold it all in.
The tart pan gets buttered up until it shines.
No, that's not a pavlova, it's a tart crust!
Amanda expertly finishes the crust while Merrill cleans up a bit.
Just a half hour later, we pulled this beautifully golden-brown crackly shell out of the oven.
Now for the candied nuts! It only took a few minutes of simmering for these whole walnut halves to make friends with the maple syrup.
We poured them out on parchment paper to cool.
Amanda dons a kitchen-towel bib to whip cream by hand, slowly drizzling in maple syrup.
The finished cream gets poured into the refrigerated tart shell.
All it takes is a quick topping with those candied walnuts -- spread them evenly so everyone gets some!
And that's it.
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Author Notes: Since moving out of New England 11 years ago, my husband has sorely missed ready availability of his most favored ice cream flavor: maple walnut. I adapted this tart recipe from an old Good Housekeeping angel pecan pie recipe to help him bide the time between visits home.
(Note: Making the crust ahead and storing it overnight in the fridge, gives it a slightly chewy texture that balances the silky whipped cream very nicely.)
- cheese1227
Food52 Review: WHO: cheese1227 is a food writer and lifelong student of the culinary arts.
WHAT: A tart of maple-kissed whipped cream with a meringue crust, topped with candied walnuts.
HOW: A modular cooking process -- whip up and bake the meringue, then fill with maple cream at your convenience -- makes this tart perfect for a busy day.
WHY WE LOVE IT: Pastry crust is fine and dandy, but the unique shell for this tart, with its walnuts and crushed soda crackers, is more than just a holding pen for its filling. - A&M
Makes one 8 x 11 inch rectangular tart
- ½ cups granulated maple sugar
- ½ cups white sugar
- 3 large egg whites at room temperature
- 1/8 teaspoon salt
- 1/2 cup good quality New England maple syrup, divided
- ¾ cups chopped walnuts, toasted
- ¾ cups unsalted soda crackers, crushed
- 1 teaspoon baking powder
- 16 intact walnut halves
- 1 cup heavy whipping cream
- Preheat oven at 350 degrees F. Butter the bottom and sides of a rectangular tart pan. A large round one will work too. But regardless of its shape, it’s best to have a removable bottomed pan.
- Combine white and maple sugars in a small bowl. Put egg whites and salt in a large mixing bowl and beat them together at high speed until you get soft peaks. Keep whipping them as you slowly add the sugar, two tablespoons at a time until the cup of sugar is fully incorporated and egg you’ve got glossy peaks. Slowly mix in two tablespoons of maple syrup. Fold in the chopped walnuts, crushed soda crackers and baking powder. Spread the mixture into the prepared tart pan, taking care to make the sides high, so that there is good indentation in the middle to hold the maple whipped cream for service.
- Bake the shell 25-35 minutes or until the meringue is golden but not brown. Remove from the oven, and cool completely. Refrigerate the shell at least two hours (preferably overnight if you’ve got the time).
- Meanwhile, put ¼ cup of maple syrup in a non-stick skillet and add the walnut halves, coating them with syrup. Using a medium-high flame, heat up the mixture, letting the syrup bubble up around the nuts. When the syrup is caramelized and very sticky and the nuts are coated, they are sufficiently candies. Lift the nuts out of the pan one at a time to let them cool separately on waxed paper or a Silpat mat. When they are cooled completely, store them in an air tight container.
- When you are ready to serve the tart, whip the cream to soft peaks. Add 4 Tablespoons of maple syrup and whip the cream a bit more. Spread the cream in the meringue cavity. Top with the candied walnuts and serve. This does keep well in the fridge for several hours.
- Your Best Maple Recipe Contest Finalist!
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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about 1 year ago Merry
Voting for your tart ~ it sounds WoNdeRful and unique~ Anyways, who needs another pork recipe? Haha!
about 1 year ago cheese1227
Thanks, Merry! I've actually made this pork recipe several times even before it was a finalist and it is pretty amazing!
about 1 year ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Squeeee Christine! This is beautiful! I want I want I want. And as soon as my class is over this weekend, I Will Have It. Congratulations!
about 1 year ago cheese1227
Thanks Cathy!!! I'm up here in Maine looking ot collect lots of syrup! As good a tart as this is, it's a really tough sell against ENunn's pork shoulder!
about 1 year ago Arbequinas
I am making this mouth watering tart (subbing soda crackers with almond flour to make it Gluten Free!) this weekend - for Easter! Thank you for this beautiful recipe!
about 1 year ago cheese1227
Great! I think both fiveanspice and I would love to hear how it turns out!
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats on being a finalist! This is such a cool, unique, and completely delicious sounding dessert! As a side question, do you think it would still be good without the crushed crackers if one were to make it for a gluten free friend?
about 1 year ago cheese1227
Thanks, fiveandspice! I think you have two options on the GF option. Double the nuts or use GF crackers, which I think would work well.
about 1 year ago cheese1227
Thanks for the encouragement, fiveandspice! I think you have two options for GF here. You could double the nuts, mayben griding half into a meal. Or you could use GF crackers. I think they would work well!
about 1 year ago wanderash
I make GF meringue pie crusts a lot. You can also follow chees1227's fab sounding recipe and just omit the crackers all together-- no need to change the nuts/add almond flour, etc. What a fun way to fill a meringue crust-- thanks for the recipe!!!
about 1 year ago cheese1227
Thanks for the GF tip!
about 1 year ago BoulderGalinTokyo
Great play on textures and flavors! A big, big winner!
about 1 year ago cheese1227
Thanks! I'd love some feedback if you give it a try!
about 1 year ago Kitchen Butterfly
Love, love, love it. I'm partial to tarts....
about 1 year ago FizzyLizzy123
RE: particality to tarts! Oh my, I just had unrelated but related flashback to the first time I was invited to a Vicars and Tarts party while living in England. In that sense, I'd have to say I am partical to Vicars, but its always fun to party with a few Tarts, too.
about 1 year ago cheese1227
Sorry for the confusion, Kitchen Butterfly. I was signed in on my friend's computer for that last comment! I'm not sure if FizzyLizzy123 preferes tarts or vicars!
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations, much deserved. A beautiful tart that truly showcases the maple.
about 1 year ago FizzyLizzy123
Thanks, sdebrango! I happen to be in Maine right now where they are lamenting the looney weather that is impacting the maple syrup yield this year. Hopefully there will be enought to go around so that the whole Food52 community can try both recipes! I've made ENunn's dish several times and it is fantastic!
about 1 year ago cheese1227
Sorry, sdebrango. I accidentally commented from my friend's login. Don't know if she's made ENunn's dish, but I have!
about 1 year ago Truly Scrumptious
i vote for this one in the maple contest...i am not sure how to vote for it specifically... i clicked and so on... but i cant figure how to vote ... .. que sara.
about 1 year ago LE BEC FIN
ts, when you get to the page where one finalist photo is above the other and there is a 'vote for this recipe' flag on each, that is where you click- on the flag you want.
about 1 year ago cheese1227
Thanks for the vote Truly Scrumptious! I hope you were able to figure it all out. Thanks Le Bec Fin for providing the guidance!
about 1 year ago Midge
Beautiful! Congrats cheese1227!
about 1 year ago cheese1227
Thanks Midge!
about 1 year ago ChefJune
I love maple and walnuts together, but think the cream in the pie is brilliant. Saving this, for sure. Congrats!
about 1 year ago cheese1227
Thanks, ChefJune! The cream is pretty damn good just by the spoonful! Works great on pumpkin pie too!
about 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Congratulations! This is a gorgeous tart.
about 1 year ago cheese1227
Thanks hardlikearmour!
about 1 year ago gingerroot
Congratulations, cheese1227! What a lovely tart.
about 1 year ago cheese1227
Thanks gingerroot!
about 1 year ago jenniebgood
Whipped cream and maple -'nuf said. This looks yummy!
about 1 year ago cheese1227
I think the cream woudl be great on pancakes, too!
about 1 year ago LE BEC FIN
this is my idea of a sophisticated dessert. most admirable ingredients and technique! thx so much.
about 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Very nice, looks spectacular. Love maple walnut flavor combo.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Really nice. Love that nut crust! (i'm playing with pink today.)
about 2 years ago cheese1227
Thanks!! I have found that I need to really candy the sliced grapefruit to help get the bitter out. In that experiment I am finding that blanching brings out the pink.....
about 2 years ago ChefJune
LOVE Maple-Walnut. and this looks and sounds SO decadent.
about 2 years ago cheese1227
It's not decadent in the way that say, a really good chocolate cake is. It's very subtly decadent, if there is such a thing.
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Love the dacquoise-like tart idea! Great flavor combo, too.
about 2 years ago cheese1227
Thanks. It's a very light dessert. Great after a hearty stew.
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
OMG
about 2 years ago cheese1227
Hubby really likes this one.
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Mine would, too.