This elegant French walnut tart is both indulgent and rustic, and full of deeply-satisfying walnut flavor. The tall, dense, moist, brownie-like texture is sublime, with fluffy and mouthwatering tenderness in every bite. And the maple-glazed walnut and pastry cutout decorations are an easy way to elevate this tart to look stunning. It's vegan, and the flavor is irresistible. This alluring dessert is simple to pull together, and is sure to please even the most discerning crowd. I know you'll love this Tarte aux Noix Fondante- French Walnut Tart (Vegan)!
This French tarte aux noix fondante is a time-honored tradition in the historic Périgord region in southwest France, which is centered in the current department of Dordogne. This walnut-producing area also spans multiple other departments, including Aveyron, Charente, Corrèze, Dordogne, Lot, and Lot-et-Garonne.
The walnut has been given a protected AOP (Appellation d'Origine Protégée) status in both the above area where it's called the "Noix du Périgord," and also in Grenoble in the Isère valley, with the designation "Noix de Grenoble." This protective status is a special certification system designed to protect traditional foods and wines whose origins are tied to a specific region.
As you might imagine from two historically important and protected walnut-producing regions in France, the walnut tart is a special and authentic part of the culinary history in both areas. And each has its own special variation.
The Périgord walnut tart variation, which is the one I'm honoring here, generally includes a cream-based batter filling, often using eggs, butter, and liqueur, in a sweet pastry shell. My vegan variation has an equally enchanting soft and tender texture, which is described in the title with the word "fondante." This refers to a melt-in-the-mouth crumb. And my use of walnut liqueur (or dark rum as a substitute) is a way to elevate the deep nutty flavor even more.
The walnut tart from Grenoble is also a special culinary tradition. This variation commonly includes walnuts that are enrobed in a caramel coating in a tender crust. Both variations are important culinary celebrations of the delicious harvest of their respective regions.
Jump to:
- 💕Why this recipe is special
- 📓Ingredient notes for crust
- 📕Ingredient notes for filling and decorations
- 📒Step by step instructions & photos
- 💡Tips for success
- 🔀Substitutions and variations
- 🥣Equipment
- ⏲Make ahead and storage
- 🍲Serving suggestions
- ❓FAQ
- ✨More recipes you'll love
- Tarte aux Noix Fondante- French Walnut Tart (Vegan)
💕Why this recipe is special
Tested with love
I've worked on this recipe for months, through many iterations and styles of this traditional French walnut tart. This dessert is really important to me, as it has the potential for the most luxurious flavor and an accompanying meltingly soft and dense texture. So I didn't rest until I felt that I'd achieved this. I'm so happy to say that I feel this version really achieves this!
There were so many trials and test iterations that my family could barely stand the sight of walnuts by the end. I practically had to chase them down after so many tasting trials. But I'm thrilled to say that I've won them over. I watched my family members taste this last version while nodding their heads and closing their eyes in delight as they told me in no uncertain terms that this was finally the one! I'm so happy with the way all of this hard work has paid off.
Developed for enchanting flavor
I've developed and tested each component of this tart to make the best cohesive dessert-eating experience. I wanted to add as much roasty walnut flavor as possible to make this dessert sweet, earthy, rich, and deeply enjoyable to eat. I've incorporated walnuts into the filling with both ground and chopped forms, with a luxurious walnut liqueur (or an optional dark rum instead) in the filling as well, and also in the decorations on top. And along with the deeply satisfying crust, I hope you'll be able to taste how much love has gone into making this tart.
Textural delight
The word "fondante" in the title refers to the texture of this tart being melt-in-your-mouth tender and soft. The crumb of this beautifully tall tart is so pillowy and soft, with the chewy crumb loaded with walnuts for flavor, and then punctuated by large walnut pieces as a toasty and chewy counterpoint. The crust is a pâte brisée sucrée, which is a lightly-sweet, substantial and yet flaky eating experience. The top of the tart is sweet and crackling, with an incredible shattering bite. And the decorations on top with the maple-glazed, toasted walnuts and rich tart crust cutouts just add more enjoyment to this delightful sensory experience.
📓Ingredient notes for crust
This recipe makes enough crust to both line the tart pan and also to make decorative cutouts for the top of the tart.
- Flour: I use unbleached all purpose flour for this tart.
- Granulated sugar: I like to use organic cane sugar or sugar-beet-derived sugar so that it's vegan.
- Fine sea salt: Fine table salt will also work well.
- Cold vegan butter: I like to use salted butter with good color for a beautifully golden crust.
- Ice-cold water: Use just the quantity indicated to give you the best texture in your crust.
See recipe card for quantities.
📕Ingredient notes for filling and decorations
The recipe includes walnuts used in three different ways: both as crumbs and chopped for the filling, and also as maple-glazed decorations for the top, along with the pastry crust cutouts.
- Walnuts: Make sure to have some nice-looking walnut halves to set aside to decorate the top before reserving more for the crumbs and chopped versions for the filling.
- Flour: All-purpose flour works best here. I make sure to use unbleached flour.
- Cornstarch: Used to lighten the crumb in this recipe.
- Baking powder: For lift and lightness in texture.
- Fine sea salt: As above, fine table salt works well here too.
- Granulated sugar: Like above for the crust, I like to use organic cane sugar or one that's derived from sugar beets.
- Maple syrup: This may not be a traditional ingredient in France for this tart, but I find that it works perfectly here and marries beautifully with the deep richness of the walnuts.
- Vegan heavy whipping cream: Make sure not to use a low-fat version here. We need a thick, unctuous version to make this tarte delightfully rich.
- Melted vegan butter: I use the salted type for wonderful flavor.
- Vanilla extract: This adds another level of gorgeous botanical fragrance and flavor to the tart.
- Walnut liqueur or dark rum: I've tested both of these, and both work really well. The rum adds a sweet and deep roundness, and the walnut liqueur adds another level of walnut richness. I'm using walnut liqueur in this version. Use whichever works best for you!
See recipe card for quantities.
📒Step by step instructions & photos
There are several steps here, but they aren't hard! I've set up multiple steps to save time and streamline the process. This tart comes together in a straightforward way, and it's fun to make, glaze, and decorate with the cutouts and walnut halves.
- Step 1: In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse, sandy crumbs.
- Step 2: Add the cold water and toss gently just until the dough holds together. Stop as soon as the dough comes together and do not knead.
- Step 3: Set aside ⅔ of the dough for the crust, and ⅓ for decorative cutouts for the top of the crust. Flatten into 2 separate disks. Wrap and refrigerate for 30 minutes.
- Step 4: While the dough is chilling, preheat the oven to 325°F (160°C). Toast the walnuts for 10 to 14 minutes, stirring occasionally, until fragrant and lightly browned. Allow to cool completely.
- Step 5: Separate 60 grams of halves to top the tart, 60 grams more to process into a coarse meal, and 140 grams more to chop into large pieces.
- Step 6: Increase the oven temperature to 350°F (180°C). Lightly grease the pan. Roll the larger dough portion, sprinkling with flour as needed, to about ⅛ inch (3 mm) thick.
- Step 7: Press the dough into the base and up the sides to the top of the rim. Reinforce the sides with any extra dough. Dock the crust evenly with a fork. Refrigerate the for 10 minutes.
- Step 8: Roll out the remaining disk of dough, sprinkling with flour as needed. Cut shapes as desired. Optional tip: gently roll out the scraps into a round shape and sprinkle the tops with sugar. Cut into desired shapes to enjoy as bonus pieces for the chef! Refrigerate the cutouts for 10 minutes.
- Step 9: In a mixing bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, and salt. Gently stir in the chopped walnuts and walnut meal.
- Step 10: In another mixing bowl, whisk together the wet ingredients: sugar, maple syrup, cream, melted butter, vanilla, and walnut liqueur or dark rum.
- Step 11: Add the wet ingredients to the dry ones and stir gently just until smooth. The batter should be thick and spreadable.
- Step 12: Place the cutouts in the oven, either on the upper of 2 racks in one oven or in the center rack if baking separately from the tart. Bake the chilled cutouts for 8 to 20 minutes (depending on thickness) until lightly golden.
- Step 13: While the cutouts are baking, gently and evenly spread the batter into the chilled crust. Place the tart in the oven, either on the lower of 2 racks in the same oven or on the center rack in a second oven.
- Step 14: Once the tart is in the oven, brush the warm cutouts lightly with maple syrup for a soft sheen. If also using the reserved walnut halves to decorate, brush those with maple syrup at the same time. Set both aside while the tart finishes baking.
- Step 15: Bake the tart for 50 to 65 minutes, until the surface and crust are matte and golden, and the center is set. A toothpick should show moist crumbs but not wet batter. Cover the crust loosely with foil if the edges brown too quickly.
- Step 16: Once the tart has cooled slightly, remove it from the tart pan. Optional tip: practice decoration setup on an 8" round piece of parchment paper, which is about the same diameter as the tart inside of the crust.
- Step 17: Arrange the glazed walnut halves and baked cutouts on the surface. The tart can finish cooling with the decorations in place.
- Step 18: Allow the tart to cool for at least 2 hours before slicing. The texture will set as it cools. Enjoy your beautiful walnut tart!
Hint
If you've made, sprinkled with sugar, and baked your extra cutout scraps, enjoy your special bonus for the chef!
💡Tips for success
Detailed cookie cutters: I like to use cookie cutters with an interior impression, like the plunger type used in the photos, for more detail in your cutouts.
Easy decoration practice: It's simple to decide on your decoration setup using an 8" round piece of parchment paper, which is about the same diameter as the tart inside of the crust. Then you'll feel confident about how you'd like to position your cutouts and walnut halves when it's time to top the tart.
Tall tart pan: Please try to use the recommended size of tart pan if you can. The ideal size is a 9½-inch (24 cm) removable-bottom tart pan, about 2¼ inches (6 cm) tall or similar springform or cake pan. When you add the crust dough to the rim of the pan, and then add the filling which goes only about halfway up, it's hard to imagine that the filling will rise to the height of the crust. But it will, during baking! I hope you'll love the fabulous and tall brownie-like depth of this finished tart.
🔀Substitutions and variations
Dark rum for walnut liqueur
I've tried both of these options, and both work well. I find that dark rum provides a deep sweet note, and walnut liqueur increases and strengthens the walnut flavor. I'm using walnut liqueur in the version shown here.
Vanilla bean for extract
You can use the seeds from ½ vanilla bean in place of the extract. Just split the bean lengthwise, scrape out the seeds and add them along with the wet ingredients.
Maple syrup
I recommend using real maple syrup for this recipe. Although it's not a traditional French ingredient, it pairs perfectly with the walnuts. It gives wonderful flavor and moisture to the filling, and adds a beautiful sheen to the pastry cutouts and walnut halves for decorating the top of the tart.
🥣Equipment
- Digital kitchen scale: I highly recommend using this inexpensive piece of equipment to measure the quantities for this and other recipes. It's much more accurate than measuring by volume, and it also leaves you with fewer dishes to do at the end!
- Cutting board and knife
- Measuring cups and spoons
- 9½-inch (24 cm) removable-bottom tart pan, about 2¼ inches (6 cm) tall or similar springform or cake pan
- 2 Mixing bowls
- Whisk, wooden spoon, and spatula: for combining ingredients
- Pastry cutter or 2 knives: for mixing dough (or you can use fingers)
- Flour shaker or fine-mesh sieve: (optional, for lightly dusting flour when rolling dough)
- Rolling pin
- Plastic wrap or reusable wrap: for chilling the dough
- Parchment paper: to line baking sheets
- 2 Baking sheets: for decorative walnuts and cutouts
- Food processor: for creating coarse walnut meal for the filling
- Aluminum foil: for protecting crust edges if needed
- Pastry brush: for glazing decorative walnut halves and pastry cutouts
- Cooling rack: as an optional way of cooling the tart
- Small offset spatula or spoon: for spreading batter
- Optional: cookie cutters with interior patterns (plunger style). You can customize and choose these by whichever season you need!
- Optional: 8-inch (20 cm) round piece of parchment paper for practicing decoration layout
⏲Make ahead and storage
Make ahead
Dough: You can make the dough up to 2 days in advance, stored in the fridge. Or 2 months in advance if stored in the freezer. Thaw it overnight in the fridge before using.
Walnuts: Toast them up to 3 days ahead and store at room temperature in an airtight container.
Decorative cutouts: You can bake these 1 day ahead and store them at room temperature in an airtight container.
Finished tart: This can be made 1 day in advance. As the filling texture settles, the flavor often improves by the next day.
Room temperature
Store the tart in an airtight container at room temperature for 2 to 3 days.
Refrigerate
Store the tart in the fridge in an airtight container for up to 3 to 4 days.
Freeze
To store in the freezer, first allow the tart to cool completely. Wrap the whole tart or individual slices in plastic wrap. Then cover with foil or place in an airtight container. Freeze for up to 2 months. To thaw, place in the fridge overnight, and bring to room temperature before serving. The decorative cutouts are best frozen separately and re-added after thawing to preserve their texture.
🍲Serving suggestions
Vanilla ice cream
This would be the perfect dessert to serve along with a scoop of non-dairy vanilla ice cream. The vanilla flavor would pair beautifully with the walnuts in the tart.
Coffee
A nice cup of your favorite type of coffee would also be perfect with this tart, as the robust flavor would hold up so well with this tart any time of day or even after a meal.
Dessert wines and liqueurs
A dessert wine like a Sauternes or Monbazillac would go well, as would a glass of walnut liqueur. Or enjoy it with a flavorful glass of homemade vin d'orange (orange wine), liqueur de lavande (lavender liqueur), or liqueur de verveine (lemon verbena liqueur)!
❓FAQ
This is a traditional walnut tart from France, with a sweet pastry crust and a decadent walnut filling. There are different styles of this dessert in France. The one that I've made here is in the style of Périgord area, which has a soft, luxurious brownie-like texture. The style made in the Grenoble area features walnuts coated in caramel in a pastry crust.
The word "fondante" refers to a melt-in-your-mouth texture that is very soft and tender. The version in this recipe, which follows this textural tradition from Périgord, is tall, thick, moist, fluffy, and dense, and loaded with walnuts.
This tart is done when the crust and filling are set and golden, with a crackling matte finish on top. A toothpick inserted in the center should come out with moist crumbs rather than wet batter. And because the filling is soft and dense, it sets as it cools. So it's important (but so difficult, I know!) to wait for the tart to cool for at least 2 hours before slicing.
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Please let me know in the reviews and comments below!
Tarte aux Noix Fondante- French Walnut Tart (Vegan)
Ingredients
Crust and decorative cutouts
- 3¾ cups (450 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1¼ teaspoon fine sea salt
- 1 cup plus 3 tablespoons (270 g) cold vegan butter, cubed
- 6 tablespoons (90 ml) ice-cold-water, plus up to 1 tablespoon (15 mL) more, only if needed
- small extra amount of flour to sprinkle for rolling out dough for crust and cutouts
- small extra amount of sugar to optionally sprinkle on pieces of cutout dough scraps
Walnuts for dry filling and optional decoration
- 2½ cups (260 g) walnut halves and large pieces, total
Remaining dry filling ingredients
- 1 cup (120 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Wet filling ingredients
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 ml) maple syrup
- ½ cup (120 ml) non-dairy heavy whipping cream
- 3 tablespoons (45 g) vegan butter, melted
- 1½ teaspoons vanilla extract
- 2 tablespoons walnut liqueur or dark rum
Optional glaze
- 2 tablespoons (30 ml) maple syrup, for brushing cutouts and walnuts to decorate the top of the tart
Instructions
Make the dough
- In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold butter with a pastry cutter, two knives, or your fingers until the mixture resembles coarse, sandy crumbs.
- Add 6 tablespoons of cold water and toss gently just until the dough holds together. Stop as soon as the dough comes together, only adding the additional tablespoon if necessary. Do not knead.
- Weigh the dough. You should have about 900 grams total, but the exact amount isn't important.
- Divide the dough into two portions, about two-thirds for the tart shell and about one-third for the decorative cutouts. (If using a kitchen scale, this is approximately 600 grams for the shell and 300 grams for the cutouts, but the exact quantities aren't important.)
- Flatten the dough into 2 separate disks. Wrap and refrigerate for 30 minutes.
Toast and prepare the walnuts
- While the dough is chilling, preheat the oven to 325°F (160°C). Spread the walnuts on a sheet pan, ideally into a single layer.
- Toast the walnuts for 10 to 14 minutes, stirring occasionally, until the walnuts are fragrant and lightly browned. Allow them to cool completely.
- Weigh 60 grams of walnut halves to decorate the top of the tart (optional). Set aside.
- Weigh the remaining 200 grams for the dry filling. Chop 140 grams of this into large pieces. Pulse the remaining 60 grams into a coarse meal using a food processor. Set aside.
Roll out the crust and place in tart pan
- Increase the oven temperature to 350°F (180°C). Position two racks, either one in the center of two ovens or one just above and one just below the center in one oven.
- Lightly grease the pan.
- Roll the larger dough portion, sprinkling with flour as needed, to about ⅛ inch (3 mm) thick. Press into the base and up the sides to the top of the rim. Reinforce the sides with any extra dough.
- Dock the dough evenly with a fork. There's no need to blind bake.
- Refrigerate for 10 minutes.
Prepare the decorative cutouts
- Roll out the remaining disk of dough, sprinkling with flour as needed.
- Cut shapes as desired. Optional tip: Use cookie cutters with an interior impression, like the plunger type, for more detail in your cutouts.
- Optional tip: gently roll out the scraps into a round shape and sprinkle the tops with sugar. Cut into desired shapes and enjoy as bonus pieces for the chef!
- Refrigerate the cutouts for 10 minutes.
Mix the filling
- In a mixing bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, and salt. Gently stir in the chopped walnuts and walnut meal.
- In another mixing bowl, whisk together the wet ingredients: sugar, maple syrup, cream, melted butter, vanilla, and walnut liqueur or dark rum.
- Add the wet ingredients to the dry ones and stir gently just until smooth. The batter should be thick and spreadable.
Bake the decorative cutouts
- Place the cutouts in the oven, either on the upper of 2 racks in one oven or in the center rack if baking separately from the tart.
- Bake the chilled cutouts for 8 to 20 minutes (depending on thickness) until lightly golden.
Fill and place tart in oven
- While the cutouts are baking, gently and evenly spread the batter into the chilled crust.
- Place the tart in the oven, either on the lower of 2 racks in the same oven or on the center rack in a second oven.
Glaze the cutouts and walnuts
- Once the tart is in the oven, brush the warm cutouts lightly with maple syrup for a soft sheen. If also using the reserved walnut halves to decorate, brush those with maple syrup at the same time. Set both aside while the tart finishes baking.
Continue baking the tart
- Bake the tart for 50 to 65 minutes, until the surface and crust are matte and golden, and the center is set. A toothpick should show moist crumbs but not wet batter.
- Cover the crust loosely with foil if the edges brown too quickly.
Finish the tart
- Remove the tart from the oven. Allow the tart to cool in the pan for about 15 to 20 minutes, then carefully remove it from the tart pan.
- Optional tip: practice decoration setup on an 8" round piece of parchment paper, which is about the same diameter as the tart inside of the crust.
- Arrange the glazed walnut halves and baked cutouts on the surface. The tart can finish cooling with the decorations in place.
Cool completely
- Allow the tart to cool for at least 2 hours before slicing. The texture will set as it cools.
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