Maple Walnut Tart
If you thought maple and walnut were a match made in heaven, wait until those flavours are wrapped in a light and flaky pastry parcel. Inspired by a turnover, this…
Instructions
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1
In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. The dough will be soft and sticky.
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2
On a lightly floured work surface, roll the dough out to form a 13 x 8-inch (33 x 20 cm) rectangle. With a pastry brush, remove any excess flour. Fold the dough in 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 45 minutes or until firm. The dough will keep for 2 days in the refrigerator or 1 month in the freezer.
If you thought maple and walnut were a match made in heaven, wait until those flavours are wrapped in a light and flaky pastry parcel. Inspired by a turnover, this simple yet sophisticated pan-sized tart will happily please any crowd for breakfast, brunch or dessert.
