Poitevin Walnut Tart with Charentes Cognac Glaze
The Poitevin Walnut Tart is a rustic and visually appealing dessert that pays homage to the flavors of the Poitou-Charentes region. Served on a rustic-style plate, each slice of the tart showcases a golden-brown pastry crust filled with a luscious walnut filling. The Charentes Cognac glaze is generously drizzled over the top, adding a touch of elegance and regional authenticity. The result is a beautifully textured tart that combines the earthiness of walnuts with the warmth of cognac.
- 1 1/2 cup all-purpose flour
- 1/2 cup unsalted butter (chilled and cubed)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg (beaten)
- 1 1/2 cup walnuts (finely chopped)
- 1 cup walnut (halved)
- 1/2 cup light brown sugar
- 1/2 cup corn syrup
- 3 tablespoons unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/4 cup Charentes Cognac
- 1/2 cup powdered sugar
- Combine Ingredients
In a food processor, combine flour, chilled butter cubes, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add Egg
Add the beaten egg and pulse until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat Oven
Preheat the oven to 350°F (180°C).
- Roll Out Crust
Roll out the chilled dough on a floured surface and line a tart pan with the crust. Trim excess dough.
- Prepare Walnut Filling
In a bowl, mix together chopped walnuts, brown sugar, corn syrup, melted butter, eggs, vanilla extract, and a pinch of salt.
- Fill the Tart
Spread the walnut filling evenly over the prepared tart crust.
- Bake
Bake in the preheated oven for 30-35 minutes or until the filling is set and the crust is golden brown.
- Prepare Cognac Glaze
While the tart is baking, whisk together Charentes Cognac and powdered sugar to make the glaze.
- Glaze the Tart
Once the tart is out of the oven and still warm, drizzle the Charentes Cognac glaze over the top.
- Serve
Allow the Poitevin Walnut Tart to cool slightly before slicing. Serve each slice on a plate, showcasing the rustic elegance of this regional dessert.