Puff Pastry Walnut Tart Recipe
Make this easy puff pastry walnut tart recipe for a sweet, nutty dessert that's flakey on the outside and deliciously gooey in the center!
Servings: 12 servings
Equipment
- 1 (12 cup) Muffin Tin
Ingredients
- 1/4 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup corn syrup
- ¼ cup heavy cream
- 2 large egg whisked
- 1 tsp vanilla extract
- 1 ½ cups walnuts roughly chopped
- 1/4 tsp salt
- 1 package frozen puff pastry sheets thawed
Instructions
- Preheat your oven to 400°F. Grease a 12-cup muffin tin or line it with baking cups.
- In a saucepan over medium heat, melt 1/4 cup (4 tablespoons) of unsalted butter. Stir in the brown sugar, corn syrup, heavy cream, one egg, vanilla extract, walnuts, and salt. Cook for a few minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let cool slightly.1/4 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup corn syrup, ¼ cup heavy cream, 2 large egg, 1 tsp vanilla extract, 1/4 tsp salt , 1 ½ cups walnuts
- Roll out the thawed puff pastry sheets and cut them into 6 equal rectangles. Gently press each piece into the muffin tin, creating small cups.1 package frozen puff pastry sheets
- Spoon about ¼ cup of the walnut filling into each puff pastry cup and brush the edges with the whisked egg.
- Bake in the preheated oven for 15-20 minutes, or until the filling is bubbly and the puff pastry is golden brown. Monitor closely to prevent over-browning.
- Let the tarts cool in the muffin tin for about 5 minutes, then carefully transfer them to a wire rack to finish cooling. Serve warm or at room temperature.
Nutrition
Serving: 1serving | Calories: 458kcal | Carbohydrates: 41g | Protein: 6g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 174mg | Potassium: 118mg | Fiber: 2g | Sugar: 21g | Vitamin A: 234IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 2mg
