Walnut Tart Hungarian Style Recipe

Name: Walnut Tart Hungarian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tart; 6 tablespoons cake flour (90 ml); 1 cup superfine sugar (250 ml caster sugar); 4 eggs, extra-large; 1/2 teaspoon salt; 2 1/4 ounces butter (60 g); 1 teaspoon baking powder (5 ml); 2 teaspoons vanilla essence (10 ml); 5 ounces walnuts, broken (150 g); Topping; 1 1/2 ounces butter (40 g); 3 ounces chocolate, dark, broken up (80 g); 1/2 cup apricot jam (smooth jam, not wholefruit jam, softened or warmed slightly); flaked almonds, for sprinkling (optional)

Servings: persons

Tart
6 tablespoons cake flour (90 ml)
1 cup superfine sugar (250 ml caster sugar)
4 eggs, extra-large
1/2 teaspoon salt
2 1/4 ounces butter (60 g)
1 teaspoon baking powder (5 ml)
2 teaspoons vanilla essence (10 ml)
5 ounces walnuts, broken (150 g)
Topping
1 1/2 ounces butter (40 g)
3 ounces chocolate, dark, broken up (80 g)
1/2 cup apricot jam (smooth jam, not wholefruit jam, softened or warmed slightly)
flaked almonds, for sprinkling (optional)

1
Preheat oven to 350 deg C/180 deg F.
2
Grease a loose-bottomed springform cake tin. If liked, sprinkle the greased sides with fine almonds. (You can also line the tin with baking paper, also the bottom, as the newest baking paper is non-stick).
3
Place all the ingredients for the tart in a food processor, and process for 1 - 2 minutes until the walnuts are very finely chopped and the mixture is smooth.
4
Pour this runny batter into the prepared tin, and tap the tin lightly to flatten the batter and remove air bubbles.
5
Bake for about 35 minutes. A skewer inserted into the centre should come out clean.
6
Cool the cake slightly, then remove the sides of the springform tin, leaving the cake on the base. Let cool down more.
7
To make the topping: put the butter and broken-up chocolate into a small pot over gentle heat (do NOT boil). Stir to warm and melt the chocolate into the butter.
8
Spread the softened or warmed apricot jam over the tart, and swirl the chocolate ganache over the jam.
9
If you want, round off with flaked or nibbed almonds.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Tart, 6 tablespoons cake flour (90 ml), 1 cup superfine sugar (250 ml caster sugar), 4 eggs, extra-large, and more.

Yes, Walnut Tart Hungarian Style falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Walnut Tart Hungarian Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions