Buttery, flaky, and filled with a luscious walnut filling, this Puff Pastry Walnut Tart is as easy to make as it is irresistible. Whether you’re looking for a show-stopping dessert or a sweet addition to brunch, this recipe checks every box.
Table of Contents
What Is a Puff Pastry Walnut Tart?
A puff pastry walnut tart is a bite-sized pastry that combines the light, flaky texture of puff pastry with a rich and gooey walnut filling. The base is made from puff pastry sheets, which puff up beautifully in the oven, and the filling is a sweet, nutty mixture of walnuts, butter, brown sugar, and a hint of vanilla. Combining them creates the perfect contrast between crispy layers and the rich filling!
These tarts are ideal for holiday parties, weekend gatherings, or even a solo indulgence with a steamy cup of coffee. And they’re so easy to make, you’ll be in and out of the kitchen in no time!
Ingredients You Need
- Frozen Puff Pastry Sheets – We love using these because they bake into beautifully crisp and flaky layers. Be sure to thaw them before starting.
- Walnuts – Roughly chop these for a nutty crunch in every bite. Use fresh walnuts for the best flavor.
- Unsalted Butter – Softened butter helps create a rich and creamy filling. Choose unsalted so you can control the saltiness.
- Brown Sugar – Brown sugar adds a deep caramel-like sweetness to the filling.
- Corn Syrup – This adds a smooth, glossy texture to the filling and helps bind everything together.
- Heavy Cream – A splash of cream gives the filling a silky richness.
- Egg – Whisked egg not only adds richness to the filling but also helps the puff pastry achieve a gorgeous golden brown finish.
- Vanilla Extract – Vanilla adds a warm, sweet aroma to the filling. Opt for pure vanilla extract if possible.
- Salt – Just a pinch balances the sweetness and brings out the flavors of the filling.
How to Make a Puff Pastry Walnut Tart
- Make the filling. Melt the butter in a saucepan before adding the brown sugar, corn syrup, cream, egg, vanilla, walnuts, and salt. Cook until the mixture begins to thicken. Then, take the pan off the stove to allow the filling to cool just a bit.
- Shape the pastry. Using a rolling pin, roll out the thawed puff pastry sheets before slicing them into rectangles. Place them in each of the wells of the prepared muffin tin.
- Fill the cups. Transfer the walnut mixture evenly into the pastry cups.
- Brush and bake. Use a pastry brush to apply the egg wash to the edges of the puff pastry. Place the pan in the oven and bake until the pastry is crisp and browned and the filling is bubbly.
- Cool and serve. Allow the tarts to cool in the pan briefly before removing them from the pan to cool on a wire rack. Serve the tarts either warm or at room temperature.
Variations
- Chocolate Chips – Stir a handful of mini chocolate chips into the filling for an extra layer of indulgence.
- Pecans – Swap walnuts for pecans for a slightly sweeter and buttery flavor.
- Sea Salt – Add a sprinkle of flaky sea salt on top after baking for a sweet-salty twist.
- Spices – Mix in cinnamon or nutmeg to the filling for warm, aromatic flavors.
- Maple Syrup – Substitute pure maple syrup for some or all of the corn syrup.
- Dried Fruits – Include dried cranberries or raisins for a chewy, tart addition..
Can I Store Leftovers?
If you store leftovers, the puff pastry may lose some of its crispiness, but the flavors are still absolutely amazing.
Refrigerate in an airtight container or wrapped in plastic wrap for up to three days.
You can freeze the tarts for up to one month. Reheat them in the oven to bring back their crisp texture.
Common Questions about Puff Pastry Walnut Tart
Absolutely! Puff pastry is perfect for making a flaky, delicious crust for a tart. Just be sure to thaw it before you prepare the tart.
While we don’t typically have that problem with this recipe, if you want to be extra cautious you can pop the pan with the dough in it in the fridge for 10 minutes or so before filling and baking.
While you don’t need to glaze puff pastry, we love the shininess and gorgeous golden color that an egg wash gives it.
The biggest thing to avoid with puff pastry is over-working the dough. Only handle it is much as is necessary and work quickly so that it isn’t at room temperature for too long. Also, make sure to allow it to thaw completely before you use it.
More Puff Pastry Recipes
Can’t get enough of this flaky goodness? Neither can we! Check out more of our favorite recipes that use puff pastry.
Apple Galette with Puff Pastry
Baklava Puff Pastry Cinnamon Rolls
Puff Pastry Walnut Tart Recipe
Ingredients
- 1/4 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup corn syrup
- ¼ cup heavy cream
- 1 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, 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, 1 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.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good and so easy!
Could this be done with mini muffins or is the puff pastry too thick?
We haven’t tested it but think the pastry would be too thick.
Xo,
Alia & Radwa