My Luxurious Warm Walnut and Apricot Tart

My Luxurious Walnut and Apricot Tart is a variation on a classic Scottish Ecclefechan Tart. Its quite indulgent, yet easy to make. The addition of vinegar in the filling may seem a little strange, yet it is the perfect foil for the richness of the butter and sugar custard the holds the tart together.

Serving the tart with salted caramel and plain crème fraiche, further enhances the counterbalance of sweet and sharp. If you would like to know how to make your own caramel, read our post, on how to make, Real caramel Sauce.

The tart actually improves in flavour with keeping. Serve it slightly warm if it has been stored in the fridge.

You will need.

• 1 23cm x 3cm lose bottomed flan case
• Baking beans
• Baking parchment
• Mixing bowl
• Small saucepan
• Rolling pin

Walnut and Apricot Tart.

Serves 6

• 300g               sable pastry (or a pack of ready-made sweet pastry)
• 1                      egg yolk

Filling.

• 100g               unsalted butter
• 120g               soft light brown sugar
• Pinch              salt
• 2 large            eggs
• Good pinch  ground cinnamon
• 100g               sultanas, soaked overnight in dash of whisky
• 1tbsp              whisky, (not too peaty)
• 100g               soft dried apricots, sliced
• 100g               walnuts, chopped (or pecans)
• 1 tbsp             cider vinegar

To serve.

• Real salted caramel sauce
• crème fraiche,

Walnut and Apricot Tart – the tart shell.

Line the tart shell with the pastry and prick the base with a fork. Then let the case relax in the fridge for at least fifteen minutes. While the shell is resting turn on the oven to 180˚c and put a baking sheet into the oven to pre-heat.

If you are new to working with pastry or want a deeper insight into blind baking, you will find an in-depth description on how to do this ‘HERE.’

When the pastry has rested, place a sheet of baking parchment onto the pastry, fill with baking beans and place on to the hot baking sheet and bake at 180c for 12-14 minutes.

Remove from the oven and lift out the paper and beans. Brush the inside of the pastry with an egg yolk beaten with a dash of water. Then return the pastry to the oven for 4-5 minutes to set the egg and dry the pastry a little. When ready leave to the tart shell to cool while you make the filling.

Walnut and Apricot Tart – the filling.

Melt the butter in a small saucepan until liquid, but not separated then, let cool down to blood temperature.

Beat the eggs and sugar together to the ribbon stage.

Then work in the melted butter, whisky, and salt.

Finally, stir in the fruit, nuts, and cider vinegar.

When filling the tart case, first spoon the heavy parts of the mix into the tart, i.e. the nuts and fruit, then make sure the whole lot is covered with a layer of filling so that no fruit and nuts are visible. This coating will prevent the fruit and nuts burning in the direct heat of the oven.

Walnut and Apricot Tart – baking.

Reduce the oven to 170C and bake in the middle of the oven for 25-30 minutes.

To check if the tart is ready, pop a skewer into the filling at the centre of the tart. The butter custard will be slightly soft, but not runny.

When ready let the tart cool down before removing the flan case. If the tart is tool hot it may break apart without the support of the fan case

To remove the pastry case from the tin, place the tin on an upturned bowl and gently push the outer ring downwards and off the pastry.

Serve just warm, dusted with icing sugar and a dollop of crème fraiche, sitting on some caramel sauce.

F.A.Qs.

Enjoy Life!

John.

©John Webber2025