The Most Delicious Heaven-on-Earth Nut Tart

nut tart

This recipe is from the Norwegian baking magazine which I really love (it’s called Bake), but it’s no longer being published. Such a pity…

I remember the first time I baked this tart, I fell in love, I couldn’t stop eating it! Even my husband, who is not a cake addict at all, liked it a lot and ate one half of the tart! The second half was finished by me…

Tart dough

225 g plain flour

50 g almond flour

150 g butter

100 g icing sugar

1 small egg

  • Rub the butter with the plain flour and almond flour (I simply use my kitchen machine with a dough hook on) till you get a crumblike mixture.

nut tart

  • Quickly add the icing sugar and the egg. Mix well.
  • Put the dough in a plastic bag and leave in the fridge for half an hour.
  • After half an hour, roll the dough a little (it will be sticky: the dough is quite soft) and put it into the prepared (smeared with butter and sprinkled with flour) round pie tin (about 22 cm in diameter). Make nice edges.
  • Prebake the tart on 180 C for about 10-12 min. I know some people put a bag with peas on their tarts so that it doesn’t come up, but I don’t do it with this particular tart (though feel free to do it). It does blow up a bit, but it doesn’t do any harm.
  • Cool the tart down while you are making the nut filling.



Nut filling

100 g hazelnuts

50 g almonds

50 g pistachios

100 g pecans or walnuts

150 g demerara sugar

4 tbsp honey (or maple syrup)

50 g butter

3 tbsp cream

0,5 tsp salt


  • Put all the above-mentioned ingredients in a saucepan and warm it up till the sugar is melted and you have a nice, smooth liquid mixture (it will take you about 10-15 min, on slow heat).

nut tart

  • Fill the pie with the nut mixture (spread nicely all over the tart).
  • Bake the tart for about 20-25 min on 180 C.
  • Cool down and enjoy!


P.S. It’s extra delicious with some vanilla ice cream on top or whipped cream!


Bin appétit!





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