Bündner Nusstorte — Print Recipe

A dense, caramelized walnut tart encased in buttery shortcrust pastry, a beloved confection from the Engadin valley of Graubünden.

Ingredients

300g all-purpose flour
150g cold butter, cubed
80g sugar
1 egg
Pinch of salt
300g walnuts, roughly chopped
200g sugar for filling
150ml heavy cream
2 tbsp honey
1 tbsp lemon juice

Instructions

1 Make pastry: rub butter into flour until sandy. Add sugar, salt, and egg. Knead briefly into a smooth dough. Wrap and chill 30 min.
2 Heat 200g sugar in a dry saucepan until amber. Carefully stir in cream (it will bubble). Add honey and lemon juice.
3 Fold chopped walnuts into the caramel. Let cool slightly.
4 Roll out two-thirds of the pastry and line a greased 24cm springform pan, bringing the sides up about 3cm.
5 Spread the walnut caramel filling evenly in the pastry shell.
6 Roll out remaining pastry for the lid. Place over filling and press edges to seal. Prick top with a fork.
7 Bake at 180°C (350°F) for 35-40 min until golden brown. Cool completely before slicing.

Did You Know?

Engadin bakeries ship thousands of Nusstorten worldwide each year, each one hand-assembled with a secret family recipe passed down through generations.