THE TRADITIONAL SWISS ENGADINE NUT TART (ENGADINER NUSSTORTE)

— INGREDIENTS —

THE SHORTCRUST PASTRY (MÜRBETEIG):

• 300 g all-purpose flour
• 150 g granulated sugar
• 150 g unsalted butter (cold, cut into small cubes)
• 1 large egg
• 1 pinch of salt
  

THE CARAMEL NUT FILLING:

• 250 g granulated sugar
• 200 ml heavy cream (min. 33% fat, warm)
• 250 g walnuts (coarsely chopped)
• 2 tbsp honey
• 1 pinch of salt
  

— STEP-BY-STEP INSTRUCTIONS —

STEP 1: MAKE THE SHORTCRUST PASTRY

In a large bowl, mix the 300g of flour, 150g of sugar, and a pinch of salt. Add the 150g of cold cubed butter. Rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs. Add the egg and quickly bring the dough together into a ball. Do not overknead. Divide the dough into two pieces: two-thirds for the base and sides, and one-third for the top lid. Wrap both pieces in plastic wrap and chill in the fridge for 1 hour.

STEP 2: CARAMELIZE THE SUGAR

Place the 250g of sugar in a wide, heavy-bottomed saucepan over medium heat. Let the sugar melt slowly without stirring. You can swirl the pan occasionally. Watch it closely until it turns into a rich, deep amber-colored liquid caramel.

STEP 3: ADD THE CREAM AND NUTS

As soon as the caramel is ready, carefully pour in the 200ml of warm heavy cream. Watch out, it will bubble and steam intensely! Stir constantly over low heat until any hardened caramel lumps are completely dissolved and smooth. Stir in the 2 tbsp of honey, a pinch of salt, and the 250g of chopped walnuts. Let the filling simmer for 2 minutes, then remove it from the heat and let it cool down completely to room temperature.

STEP 4: LINE THE BAKING PAN

Preheat your oven to 180°C (350°F / fan 160°C). Grease a 24cm (9.5 inch) springform pan or tart tin with butter. Take the larger piece of chilled dough and roll it out on a lightly floured surface. Line the bottom of the pan and push the dough up the sides to create a rim about 3 cm (1.2 inches) high.

STEP 5: FILL AND CLOSE THE TART

Pour the cooled caramel walnut filling onto the pastry base and smooth it into an even layer. Roll out the remaining smaller piece of dough into a circle to fit the top of the tart. Place this dough lid over the filling. Press and pinch the edges of the bottom rim and the top lid together firmly to seal the caramel inside completely. Prick the top lid several times with a fork to let steam escape.

STEP 6: BAKE UNTIL GOLDEN

Place the tart in the center of the preheated oven and bake for 40 to 45 minutes. The pastry should turn a beautiful, even golden-brown color. If the top browns too quickly, cover it loosely with a sheet of aluminum foil for the last 10 minutes.

STEP 7: THE REFRIGERATOR REST

Remove the tart from the oven and let it cool completely in the pan. Do not try to cut it while hot, or the caramel filling will run out! Once cold, cover it and let it rest in the fridge for at least 24 hours. The flavors will mature, and the tart will become compact and easy to slice into thin, rich wedges. Perfect with a cup of strong black coffee!