Windward Vineyard Rustic Nut Tart

The rustic appearance of this nut tart creation by Maggie adds to the charm. A tasty dessert, side or appetizer for a Pinot Noir tasting.

Servings: 8

Cook Time: 2 hours total

Pair With: Windward Vineyard Estate Pinot Noir

Source: Recipe and photo courtesy Maggie D'Ambrosia of Windward Vineyards


Ingredients For the Crust:


1 1/2 cups flour

8 - 2 tablespoons unsalted butter

1/4 cup ice water


Ingredients For the Filling:

3 cups toasted, chopped nuts (pecan, walnut)

1 cup light brown sugar, packed

1/4 cup chopped orange peel

1 teaspoon lemon zest

1/4 cup honey

3 eggs


Directions For the Crust:

Blend flour and salt. Cut in 8 tablespoons of butter using two knives scissor-fashion, until mixture resembles coarse meal. Add remaining butter and cut in until the size of large peas. Add ice water one tablespoon at a time until a moist clump forms. Gather the dough into a ball, then flatten into a disk. Wrap in plastic. Let stand 1 hour (do not chill).


Directions For the Filling:

Mix nuts, sugar, orange peel and zest in medium bowl. Whisk eggs and honey together in another bowl. Add egg mixture to nut mixture, stir well until blended.

Position rack in the center of the oven and preheat to 375 degrees. Roll crust out on lightly floured surface to 14-inch round. Transfer to 11-inch diameter tart pan with removable bottom, allowing crust to drape over pan. pour filling into crust, spreading evenly. Pull edges over filling an drape randomly.

Bake 40 minutes or until light golden brown (cover the edges with foil as necessary if crust becomes too brown.

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Recipe Courtesy Of

Windward Vineyard

Windward Vineyard dedicates to expressing the distinct terroir of Paso Robles’ Westside through elegant wines. Especially in Winward Winery's Pinot Noir.