Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Has anyone tried this with peaches? If so, were there any changes to the recipe?
Is everyone using roasted or raw walnuts?
Typically a recipe like this uses raw walnuts, Samantha. Thanks for your question.
can I do the tart using strawberries with the walnuts or blackberries with walnuts
Hi Eileen, I don’t see why not! You might want to chop up the berries a little bit first.
Love it . Melts in your mouth
I’m excited to try this! I love your berry tart recipe and this one sounds great too. For the crust is the butter melted or keep it in a stick or cubed?
Hi Stacy, the butter is NOT melted. Good idea to cut it into chunks, that will make it easier to process. (I’ll update the recipe to make that more clear.)
Very easy and very tasty.
Fortunately had some fresh red raspberries and found your recipe. This is hands down the best dessert I’ve made in a long time. I’d like to try this method witH almonds and peaches while the fruit is in season. Love your blog!
I’m so glad you liked the tart Deb!
We are known in town as great cooks. For this to be called best recipe ever says a lot. Fresh raspberries from the garden also helps. It’s really easy crust with the added plus of making it quickly in the mixer or blender. I did not use my little tart pan with the removable bottom but used my ceramic tart/quiche plan.
Has anyone made this the day before, refrigerated it, and then let it warm to room temp on the counter the next day before eating? I’m hoping to make this on Christmas Eve for Christmas Dinner. Thanks!!!!
I don’t have a tart pan. Could I line a glass pan with parchment paper? And maybe not have the crust go up the sides as much?
Sure, or just butter the pyrex pan well, and don’t try to remove the tart from the pan. Just cut it in the pan.
We have an abundance of raspberries this year so I looked for a different kind of recipe and this is it. My husband and I love it and my friends were dazzled by its delicious flavor. I will definitely make this again and again!
I made this tart and used just cherries. Had to pit them all but it was delicious. If I want to blind bake the crust till it is fully baked and fill chocolate and caramel how long should I bake it?
Hi Bobby, I’m so glad you liked the tart! Regarding blind baking longer, I would suggest blind baking it as instructed for 25 minutes with the foil (and pie weights) in, then removing the foil and weights and baking 15 more minutes or so. I haven’t done it with this recipe though, so you may have to experiment. Let us know how it goes!
One of my favorite tart recipe ever. Love it truely!
This is a definite keeper! Used wild blackberries from our farm, and it was delicious! Did not use the walnuts, but the crunchiness of the seeds came through. Have made it several times. Thanks!
I just made this yesterday and it turned out amazing! I used whole wheat flour instead of white flour and it was delicious (I substituted equal parts). I also used fresh raspberries and it was tart, but it was a nice contrast to the sweet crust and filling. Very easy to make – I’ve never made a tart before (or my own crust!!). Thanks Elise!
I’m so glad you liked it Juliet! Thank for letting us know that it works with whole wheat flour.
Tried it, LOVED it. Thanks much :)))
this is the 4th time Im making this amazing tart
gets better every time
use whatever berries i have.
works great with strawberry and blueberry !!!!
absolutely love it….
this is a great recipe! I have also made a pear tart and a mixed-berry tart based on this recipe. You can also use almonds instead of walnuts – whatever you like!
Amazing recipe! Turned out so well and very delicious! <3
Made this today and it is a fantastic recipe. I added a little 1/2 & 1/2 to the custard but otherwise stayed true to the recipe. no problem with sticking to tart pan I used a metal pan with a separate bottom. I think the sticking may be if the custard leaks through the crust to the bottom of the pan? This is a keeper!