• Cooking Time:
  • Servings: 8-12
  • Preparation Time:


I wanted to use up some walnuts, so I thought about making a pie... I didn't think that I could just make a pecan pie and substitute walnuts since the molasses in the pie has a tannic flavor, which is great when using pecans, but walnuts have that tannic flavor too. I thought it might come out a little "sour". So I opted for a filling based on caramel instead of molasses... Of course, that made me think of Orange caramels, and suddenly Voila!!


  • 1/2 Recipe Pate Brisee in a 9 inch pie plate
  • 1 1/2 Cup Granulated Sugar
  • 2 TB Orange Blossom Water
  • 3/4 cup Heavy Cream
  • 8 TB Unsalted butter; plus extra for parchment or foil
  • Zest of 1 Orange or 1/4 tsp orange oil
  • 2 1/2 Cup Walnuts; Rough Chop
  • Large pinch of Salt


  • Preheat oven to 400F.
  • Prepare Pate Brisee and line a 9 inch pie plate.
  • Line the pie shell with buttered foil or parchment and add dried beans or pie weights.
  • Bake 10 -12 minutes
  • Remove weights and foil/parchment, reduce heat to 350 and bake until crust is golden - about 5 minutes.
  • Remove from the oven and cool on a wire rack while you cook the filling.
  • Combine sugar and orange blossom water in a 6 or 8-inch heavy bottomed saucepan and place over medium flame.
  • Cook, shaking pan occasionally, until sugar melts; continue cooking, stirring occasionally and scraping sides with a flexible spatula, until mixture turns golden. Don't let it get too dark.
  • Reduce the flame to low, and then carefully add cream and the butter, in chunks while whisking the mixture.
  • Careful, it will sputter and spit.
  • Continue cooking, whisking constantly, until butter melts and mixture is uniform.
  • Stir in walnuts, orange zest and a large pinch of salt.
  • Spread the hot filling into the cooled tart shell, evenly.
  • Refrigerate for about an hour to allow the filling to set.
  • To serve: Either sprinkle with a little Fleur de Sel or Sel Gris (as I did) -or-
  • Prepare UN-sweetened whipped heavy cream with a drop or two of Cointreau and the zest of 1/2 orange.
  • Serves 8 - 12

Categories: Dairy  Nuts  Tart 

Author Credit: Shane T. Wingerd

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