Traditional recipes

Walnut tart recipe

Walnut tart recipe

  • Recipes
  • Dish type
  • Dessert

This recipe from my gran is always a favourite with guests. I hope you enjoy it as much as we do!

65 people made this

IngredientsServes: 8

  • 3 eggs
  • 150g (5 oz) caster sugar
  • 1/4 teaspoon salt
  • 1 dessertspoon vanilla extract
  • 175g (6 oz) golden syrup
  • 50g (2 oz) butter
  • 125g (4¼ oz) chopped walnuts
  • shortcrust pastry for a 23cm tart tin

MethodPrep:10min ›Cook:55min ›Ready in:1hr5min

  1. Preheat oven to 200 C / Gas mark 6. Line tart tin with shortcrust pastry, pressing pastry firmly into the sides of the tin.
  2. Beat the eggs in a large bowl. Mix in sugar, salt, vanilla and syrup. Melt the butter and add it to the egg mixture. Stir in the nuts. Pour filling into pastry-lined tin.
  3. Bake in preheated oven for 10 minutes. Reduce heat to 150 C / Gas mark 2 and continue baking for 35 to 45 minutes.

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Reviews & ratingsAverage global rating:(85)

Reviews in English (77)

this recipe sounds nice but the only thing is iam alergic to nuts i wish i could have it-01 Aug 2013

by cooking lady

All 5 stars plus more. This was a fantastic recipe. And I do mean fantastic. Just the right amount of sweetness & buttery taste. Will do this one many more times to come. Made adjustments: roasted walnuts; use 1/2 c. karo, and 1/4 c. 100% maple syrup. I think that is what made the difference. Again fantastic!!!!!!!!!!!!!-03 Dec 2008

by JK

Turned out beautifully, much like a pecan pie. I substituted a little maple syrup for some of the corn syrup and loved the aroma while cooking. I had to bake mine an extra 25 minutes.The second time I made this I added an extra egg. This decreased the cooking time and I didn't need extra time in the oven.-10 Jan 2009


  1. 3 large eggs
  2. 2/3 cup packed dark brown sugar
  3. 2/3 cup light corn syrup
  4. 1/2 stick (1/4 cup) unsalted butter, melted and cooled
  5. 1/2 teaspoon salt
  6. 1 teaspoon vanilla
  7. 1 1/4 cups chopped fresh or frozen cranberries (7 oz thawed if frozen)
  8. 1 cup chopped walnuts (1/4 pound)
  9. Special Equipment
    • a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom pie weights or raw rice
  1. Make shell:
    1. Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
    2. Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights.
    3. Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
    1. Move oven rack to middle position and reduce oven temperature to 350°F.
    2. Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
    1. Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.

    After you try this, I’m positive it will become a recipe you visit again and again — so be sure to bookmark this page! Here is how you make the perfect walnut-caramel tart (and don’t forget to get the full recipe with measurements, on the page down below):

    1. Preheat your oven to 400°F (200°C).
    2. Roll out your pie crust and line a 9-inch (23cm) tart pan with it. Prick it all over with a fork and line it with parchment paper. Add in your pie weights and blind bake it for 15 minutes.
    3. Remove the parchment paper and the pie weights and continue to bake for another 10 minutes, or until the pie crust is fully baked and golden.
    4. While the pie crust bakes, prepare your filling. I start by making a “wet” caramel, which is when you make caramel with a little water instead of just cooking down sugar. Combine your sugar and the water in a saucepan and heat it, without stirring, until it turns a deep amber color. Be sure to watch my Trouble Shooting Caramel video to avoid any mishaps!
    5. Turn off the heat and carefully whisk in the cream, then the butter and honey. Don’t be surprised! It will bubble up a lot.
    6. Turn the heat back on to low and simmer for a few minutes, until everything is dissolved and combined. Stir in the salt and walnuts.
    7. Pour the filling into the tart shell and bake for 15 minutes.
    8. Allow the tart to cool completely, for at least 2 hours, to let the filling set before serving.

    To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set.

    To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve.

    Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil.

    Recipe Tips

    This tart can be served warm, room temperature or chilled in the fridge. Just remember to allow it to cool to room temperature before you chill it, otherwise the filling may crack.


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    17 Delicious Sweet and Savory Walnut Recipes You’ll Go Nuts For

    I have been making a real effort in recent years to get into nuts, something I wasn’t crazy about before. It’s been worth the multiple attempts as I now love nuts, and enjoy both incorporating them into dishes and snacking on them as they come.

    Most nuts are packed full of protein and contain good fats which shouldn’t be avoided. Each variety has its unique flavor and can be used in different ways.

    A nut I haven’t yet mastered is the walnut. I think this is because its flavor is a little milder than most other nuts, meaning there are almost too many possibilities for what you can do with them. In the past, I have mostly had walnuts in cakes or tarts, but I’d love to get a little more creative and branch out into savory recipes too.

    1. Celeriac and Walnut Tacos

    As a massive fan of Mexican food, I saw the word ‘tacos’ and had the recipe saved in seconds. I’ve never tried vegetarian tacos before but am completely willing to give them a go, if I find I am missing a bit of meat I’m sure I could add chicken and it would go well with this recipe.

    This Celeriac and Walnut Tacos look full of flavor and texture each bite would pack a punch. That said, I don’t think the flavors are too complicated for the whole family to enjoy. Walnuts will add the perfect crunch, and I can imagine serving up these fresh tacos at a summer BBQ.

    2. Pork Loin with Scrumpy Sauce, Candied Walnuts, and Cabbage

    Pork isn’t something I cook with often, but every time I do it goes down a treat. This Pork Loin with Scrumpy Sauce, Candied Walnuts, and Cabbage looks like the perfect hearty but a readily achievable meal.

    Each element of this dish is made to perfection and ties perfectly with the other flavors. A sharp sweetness will come from the scrumpy applesauce, marrying well with the salty black pudding and meaty pork. Candied walnuts are the icing on the cake, throwing in a hint of woody sweetness.

    3. Banana Nut Granola

    I can’t get enough of breakfast granola at the moment, and this Banana Nut Granola looks like it could be my next obsession. It might not be the healthiest with added brown sugar and butter but I reckon the flavor would be worth it, and these ingredients could be omitted or exchanged if you would rather.

    Cinnamon and vanilla will ensure this granola is flavorsome and warming, a perfect way to start the day. If you’re a banana fan, you could add in some bigger slices, of course, the proportions in this recipe are also customizable. I’d be enjoying this along with some vanilla yogurt and some fresh blueberries on top.

    4. Walnut Spice Cake

    As previously mentioned it’s in cakes that I tend to come across walnuts most frequently, however, this Walnut Spice Cake look above and beyond others I have seen before.

    Because this cake is made up of multiple thinner layers, as opposed to two like a regular cake, sandwiched together with a decadent fudge icing, it will be undoubtedly moist and delicious. We know walnuts go well with warm spices like cinnamon and cloves so the flavor is bound to be spectacular imagine how great this would taste along with a cup of tea or coffee! The alternating colored layers make the cake look like it could have come from a fancy bakery when it is, in fact, effortless to recreate yourself.

    5. Candied Walnuts

    Any recipes which claim to take a matter of minutes get an instant thumbs up from me. Considering this should only take you five it’d be silly not to give it a go.

    I have a whopper of a sweet tooth, so when I started trying to eat more nuts I eased myself into it with sweeter options. Although they might not be as healthy as regular toasted walnuts, I reckon these would be a great snack to start with. There are endless possibilities for these Candied Walnuts you could pop them into cookies or on cakes, mix them in amongst granola or just enjoy them as they are.

    6. Stilton, Spinach and New Potato Quiche with Walnut Pastry

    I can imagine the walnut pastry on this quiche would give the loveliest background hint of nutty flavor. The nuts will also provide the pastry itself a stronger structure making it much less likely to break and easier to cut.

    I doubt I would change anything about this Stilton, Spinach and New Potato Quiche with Walnut Pastry, but if you like the idea of the pastry more than the filling, you could mix and match different quiche recipes. Because the flavor of walnuts isn’t overwhelmingly strong, this pastry would work with a wide range of yummy ingredients.

    7. Gorgonzola, Leek and Walnut Orzotto

    It was my flatmate at the university who first introduced me to orzo, and I will be forever grateful for it. If you’re a culprit of always reaching for pasta then give this a go, it’s just as simple to make and makes a welcome change.

    I love the idea of a Gorgonzola, Leek and Walnut Orzotto, you can’t go wrong with a cheesy carb dish now, can you? The walnuts are entirely necessary for this recipe as, without them, I reckon it would lack texture. There are multiple ways in which you could customize this dish. My family is big meat eaters, so I’m thinking about mixing some fried bacon lardons through it.

    8. Chocolate Walnut Fudge

    My aforementioned sweet tooth is loving the look of this Chocolate Walnut Fudge. My granny has been making fudge for as long as I can remember and I love it when she gets experimental playing around with different additions and toppings.

    I can’t say I have faith in my ability to make anything as delicious as my granny would, but this recipe looks pretty foolproof. Pop a couple of pieces of fudge into pretty little bags, and they’d make great party favors or ‘thank you’ gifts. If you aren’t the biggest fan of overly sweet treats, then be sure to use darker chocolate, or even use a larger tray, so the chunks of fudge aren’t as thick.

    9. Persian Pomegranate and Walnut Chicken

    As soon as I saw this recipe I knew I had to try it out. I am a huge fan of hearty stews, and this one looks just perfect with its unique twists.

    Adding fruit into savory dishes isn’t something I am always keen on, but here the pomegranate pieces look like an excellent burst of fresh sweetness. On top of that, they look incredibly pretty. This Persian Pomegranate and Walnut Chicken might sound fancy, but it doesn’t look at all difficult to make. Because it’s slow cooked, the chicken will be spectacularly tender and will have soaked up all those delicious spices and flavors.

    10. Walnut Pesto and Zucchini Pizza

    Pizzas always go down well in our house, and I love that this Walnut Pesto and Zucchini Pizza recipe makes four mini pizzas, avoiding the inevitable arguments over who has the biggest slice. We don’t often opt for pizzas with bases other than tomato, but it’s something I’m more than open to trying.

    Pesto is something I always have in the fridge as it can be a real lifesaver. It can be a rub for chicken or an instantaneous pasta sauce, and I’d never thought to make my own. The walnut pesto used on this pizza sounds yummy and easy, so it’ll be making its way onto my weekly meal plan in some way or another.

    11. Chewy Date and Walnut Bars

    I always try and have an abundant supply of various granola and cereal bars in the house, ready for hungry mouths or even a quick breakfast on the go.

    My favorite texture of bar is most definitely chewy as it reminds me of a flapjack, one of my ultimate treats. This recipe for Chewy Date and Walnut Bars doesn’t look far from that of a flapjack come to think of it, so it’ll be familiar if you’ve made them before. The textures of the dried fruit and crunchy walnuts will create a lovely contrast so each bite will be something a little different. I’d be tempted to add other fruits in too like dried apricots and cranberries.

    12. Spaghetti with Cauliflower Walnut Meat Sauce

    I never imagined I would come around to a vegetarian version of spaghetti bolognese, but my sister recently converted me. The one she makes is with lentils, and it’s great, but I reckon this Spaghetti with Cauliflower Walnut Meat Sauce would be just sensational.

    The wide range of herbs and spices on the ingredients list ensures this dish will pack a punch, and although the list is lengthy, the process itself is not. I would never have thought to add nuts into a pasta dish like this one, but they’ll give it a subtly woody flavor which will add depth to the dish as a whole. If you’re not up for ditching the meat entirely, don’t worry about adding in a little beef mince.

    13. Honey and Walnut Tart

    In the past, I have bought a couple of tarts like this one at the store, but I’ve never attempted to make my own. It looks sleek and professional, so I can imagine it would be a highly rewarding bake.

    This Honey and Walnut Tart is fitted to those with a sweet tooth and would be perfect topped off with a dollop of thick cream or ice cream. Because the walnuts are toasted before being added to the tart, they’ll be extra crisp and nutty, creating the perfect contrast with the soft, sweet honey filling. I’d have to make this tart when I knew I had guests coming round. Otherwise, I think I’d be at risk of polishing off the whole thing by myself.

    14. Chinese Walnut Chicken

    My family and I are suckers for a weekend takeaway, and I will admit it tends to be Chinese. We always attempt to have a flick through other leaflets and cuisines but then realize that we are kidding ourselves and remain loyal to our favorite.

    For this reason, I am always on the lookout for Chinese inspired dishes I can make at home so we can recreate that feeling of a Saturday night throughout the week more healthily. This Chinese Walnut Chicken looks just like a dish we always order, so I have no doubts it would be a winner. The sauce seems perfectly sticky and delicious, and those large walnut chucks won’t go unnoticed.

    15. Cranberry, Feta and Walnut Salad

    In the warmer months, salads like this Cranberry, Feta and Walnut one are my absolute go to lunch. With few ingredients they’re lovely and light and will take minutes to make, meaning you can spend more time munching away in the sun.

    I love all the different flavor elements in this salad. The dried cranberries will provide the perfect burst of sweetness without being overpowering, the walnuts will add a nutty, earthy flavor and of course, you get a little salty kick from the feta. A fantastic thing about salad recipes, in general, is that you can use them as a base then get creative and add little touches to them. To beef this one up a little why not try adding some sliced avocado.

    16. Carrot and Walnut Cake

    Carrot cake is always my go to when I’m out for a coffee I like to think it’s healthy because it technically has vegetables in it. It’s the perfect cake for me, light and fluffy while still being moist and delicious, packed full of warming cinnamon.

    This Carrot and Walnut Cake looks incredibly yummy, and quite literally the icing on the cake for me is that the recipe uses cream cheese frosting. This is by far my favorite type of frosting as it adds sweetness but not too much and is always silky smooth. The walnuts will give the cake an extra bit of bite and flavor you could even make some mini fondant carrots to pop on top for added cute factor.

    17. Baked Cheese with Quick Walnut Bread and Pears

    My friends and I like to pretend we are sophisticated and have little cheese and wine parties every now and again. We usually all chip in with different cheese and take turns doing a centerpiece style dish. I think I’ve found the perfect recipe for my next turn in the form of this Baked Cheese with Quick Walnut Bread and Pears.

    It’s deceivingly simple to make, and your homemade walnut bread is bound to impress. Because the walnuts are left roughly chopped you’ll come across little nut pieces as you enjoy the meal, a lovely little treat. I’d serve this bread still warm from the oven, perfect along with those juicy pears and huge, melty camembert.

    Conclusion

    The rest of my family are going to have no choice but to embrace my new love of walnuts, as I reckon they’ll be making a star appearance on next week’s meal plan. I love that I’ve easily managed to find all kinds of recipes using walnuts, so I’m sorted for breakfast, lunch, dinner and all the snacks in between.

    I’ve got friends coming round soon, so I’ll be sure to whip up a Honey and Walnut Tart for our dessert. That hearty Persian Pomegranate and Walnut Chicken have caught my eye, with the rich nutty sauce and pomegranate jewels on top.


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    The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The Board is funded by mandatory assessments of the handlers. The California Walnut Commission, established in 1987, is funded by mandatory assessments of the growers.

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    Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.


    French Walnut Tart

    Start to finish: 2 hours 15 minutes (20 minutes active) | Servings: 10

    • 87 grams (2⁄3 cup) all-purpose flour
    • 46 grams (1⁄3 cup) whole-wheat flour
    • 40 grams (3 tablespoons) white sugar
    • 1⁄2 teaspoon kosher salt
    • 6 tablespoons (3⁄4 stick) salted butter, cut into 1⁄2-inch cubes and chilled 1 large egg yolk
    • 1 teaspoon vanilla extract
    • 107 grams (1⁄2 cup) white sugar
    • 1⁄4 cup honey
    • 1⁄3 cup crème fraîche
    • 4 tablespoons (1⁄2 stick) salted butter 1 tablespoon cider vinegar
    • 1⁄4 teaspoon kosher salt
    • 2 large egg yolks
    • 230 grams (21⁄2 cups) walnuts, roughly chopped and lightly toasted

    Heat the oven to 325°F with a rack in the lower-middle position. Mist a 9- inch tart pan with removable bottom with cooking spray. Line a rimmed baking sheet with kitchen parchment.

    To make the tart shell, in a food processor, process until combined both flours, the sugar and salt, about 5 seconds. Scatter the butter over the mixture and pulse until it resembles coarse sand, 10 to 12 pulses. Add the egg yolk and vanilla, then process until the mixture is evenly moistened and cohesive, 20 to 30 seconds the mixture may not form a single mass.

    Crumble the dough into the prepared tart pan, evenly covering the surface. Using the bottom of a dry measuring cup, press into an even layer over the bottom and up the sides the edge of the dough should be flush with the rim. Use a fork to prick all over the bottom, then freeze until the dough is firm, 15 to 30 minutes.

    While the dough chills, to make the filling, pour 1⁄4 cup water into a medium saucepan. Add the sugar and honey into the center, avoiding contact with the sides. Cook over medium, swirling the pan frequently, until the mixture is amber in color, about 8 minutes. Off heat, add the crème fraîche, butter, vinegar and salt, then whisk until the butter is melted and the mixture is well combined. Let cool until just warm, about 30 minutes.

    While the caramel cools, set the dough-lined tart pan on the prepared baking sheet. Bake until lightly browned, about 30 minutes. Cool on the baking sheet on a wire rack for about 5 minutes.

    Whisk the yolks into the warm honey filling, then add the nuts and stir until evenly coated. Pour the filling into warm tart shell, then gently spread in an even layer. Bake until the edges of the filling begin to puff and the center jiggles only slightly when gently shaken, 25 to 35 minutes.

    Let the tart cool on the baking sheet on a wire rack for about 1 hour. Remove the pan sides. Serve warm or at room temperature.

    Notes: Don’t overcook the caramel. Aim for an amber hue if it gets much darker than that, the finished tart will taste bitter.

    Whole-wheat flour in the crust plays up the earthiness of the walnuts. To toast the walnuts, spread them in an even layer on a rimmed baking sheet and bake at 325°F until fragrant and just starting to brown, about 8 minutes, stirring just once or twice do not over toast them or they will taste bitter. The dough-lined tart pan can be prepared in advance after the dough is firm, wrap tightly in plastic and freeze for up to two weeks. The tart is superb lightly sprinkled with flaky sea salt and accompanied by crème fraîche or unsweetened whipped cream.


    Free-Form Apple–Walnut Tart

    This simple, rustic autumn tart comes from JBF Friend member Kathleen Chiarolanzio in Port St. Lucie, Florida, who based the free-form crust on Julia Child&rsquos recipe for galette dough. The dough, which calls for cornmeal, is sturdier than that of many pie crusts, which makes it easy to transfer to the baking sheet and fold around the filling. Chiarolanzio&rsquos apple-and-walnut combination is perfect for the fall, but she says any seasonal filling can be substituted.

    Ingredients

    • 2/3 cup all-purpose flour
    • 2 tablespoons cornmeal
    • 2 teaspoons sugar
    • 1/4 teaspoon salt
    • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
    • 2 tablespoons ice water
    • 2 tablespoons cold buttermilk

    Apple-Walnut Filling:

    • 1/4 cup walnut pieces
    • 3 tablespoons plus 1/2 teaspoon sugar
    • 2 tablespoons all-purpose flour
    • 2 Golden Delicious apples, peeled, cored, and very thinly sliced
    • 1 tablespoon butter, cut into 1/4-inch pieces

    Method

    To make the dough, combine the flour, cornmeal, sugar, and salt in the bowl of a food processor. Drop in the butter and pulse until it's the size of small peas. Combine the water and buttermilk. With the machine running, quickly pour the combined liquids into the flour mixture. Turn off processor as soon as the dough comes together, about 5 seconds. Gather together the dough on a floured work surface and form into a disk. Wrap in plastic and refrigerate for 2 hours.

    Preheat oven to 400ºF and line a baking sheet with parchment paper. Roll the dough out to a 10-inch circle of about 1/8-inch thickness. Dust both sides with flour, gently fold into quarters, and transfer to the prepared baking sheet. Set in the refrigerator for 15 minutes.

    Combine the walnuts, 3 tablespoons of the sugar, and the flour in the bowl of a food processor and pulse until nuts are coarsely ground. Remove the dough from the refrigerator and sprinkle on about half of the nut mixture in an even layer, leaving a 1 1/2-inch border around the edge of the dough. Arrange half of the apple slices on top of the walnut mixture and top with some of the remaining walnut mixture. Arrange the remaining apples and top with the rest of the walnut mixture. Fold the border of the crust over the apples, brush the crust with water, and sprinkle with the remaining sugar. Dot the top of the apples with butter. Place on the bottom rack of the oven and bake until the crust is golden brown and the apples are tender when pierced with a knife, 35 to 40 minutes.


    Preheat oven to 425°F (220°C). Whisk eggs, syrup, brown sugar, butter and vanilla in medium bowl until just blended.

    Place 1 tbsp (15 mL) walnuts in each tart shell. Pour maple syrup mixture over walnuts. Bake in preheated 425°F (220°C) oven until pastry is golden and filling is puffed and just set, about 18 minutes.

    Serve warm or at room temperature, plain or with lightly sweetened whipped cream.