Nut Tart
(Gateau au Noix)

From Perigord, made from walnuts, Nut tart or Gateau au Noix is a very traditional recipe. Perigord is the ancient name of the area that is now the department of the Dordogne in the Aquitaine region in the southwest corner of France. Most French people refer to the area as the Perigord; most outsiders call it the Dordogne.

This is where we decided to settle, (for now at least).
It is one of the most beautiful places I have ever seen. Drive through the valleys of Perigord and you cannot help but be struck by the majestic groves of walnut trees that grace the landscape.

Did you know! Perigord has the second-lowest rate of heart disease in the world despite living on a diet most would consider rich, and they ascribe their health and longevity in no small measure to the walnut, which is known to have cholesterol-lowering properties.

High in potassium, zinc, and copper, walnuts impart energy, and rich in magnesium, they fight stress.

A really good reason to make this delicious Nut Tart.

Nut Tart (Gateau au noix)

serves:- 6-8 preparation:- 30 mins cooking time:- 50 mins

Ingredients

for the pastry

* 250g or 4oz of sifted flour
* 100g or 3 1/2oz of softened butter
* 50g or 2oz of caster sugar
* 2 egg yolks
* pinch of salt

for the filling

* 125g or 4oz of fresh walnuts, or dried walnuts, ground
* 300ml or 10fl oz of double cream
* 1/2 a teaspoon of vanilla essence
* 100g or 3 1/2oz of caster sugar
* 1 egg white, beaten until stiff
* pinch of salt.

for the icing

* 50ml or 2fl oz of Armagnac
* 100g or 3 1/2oz of icing sugar
* 10 walnut halves.

Method

* mix the pastry ingredients into a firm ball

* refrigerate for 1 hour before rolling out to 1 cm or 1/2 inch thick

* pre-heat your oven to gas mark 4 or 180C/350F

* line a pie dish with the pastry and put into the oven until it hardens

* meanwhile, combine all the filling ingredients and fill the pie dish with the mixture

* return to the oven at gas mark 5 or 190C/375F for 35 mins

* while the tart is cooking, mix the icing sugar with the Armagnac

* when it's cooked allow to cool

* ice the tart with this mixture and decorate with the walnut halves