This delicious Orange Walnut Tart is like the cousin of a Thanksgiving pecan pie. It’s flavored with Grand Marnier and has an incredible flavor and texture!

Walnut Tart - Sliced on Wood Board and Flavored with Grand Marnier and Orange
Bitchin’.  That was the word my friend Mike used to describe this walnut pie he recently made, which he said is basically a pecan pie but with walnuts and orange peel.  I LOVE LOVE LOVE pecan pie, so I knew I had to give it a try (plus, who can resist an endorsement like ‘bitchin”?)  I picked my tastiest tart crust recipe, and added some Grand Marnier and tons of orange zest to give it a complex flavor and aroma.  Bitchin’ is truly the right word to describe this tart, and here’s how to make it:

Walnut Pie - Sliced with Chocolate Sauce

Bring butter, brown sugar, corn syrup, and salt to a boil over medium heat.

Filling Cooking in a Saucepan

Add walnuts, Grand Marnier, and orange zest, and pour into a tart crust. Bake and enjoy!

Walnut Tart Slice with Butter Pie Crust - with Grand Marnier and Oranges in Background

Walnut Tart - Sliced on Wood Board and Flavored with Grand Marnier and Orange

Grand Marnier Orange Walnut Tart

This delicious Orange Walnut Tart is like the cousin of a Thanksgiving pecan pie. It's flavored with Grand Marnier and has an incredible flavor and texture!
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Ingredients

  • 1 unbaked pie shell
  • 5 tbsp unsalted butter
  • 1 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 tsp sea salt
  • 2 cups walnut halves toasted to bring out their flavor
  • 1 tbsp Grand Marnier
  • 2 tbsp packed orange zest
  • 3 extra large eggs lightly beaten

Instructions 

  • Preheat the oven to 350 F.
  • In a heavy bottomed saucepan, bring the butter, brown sugar, corn syrup, and salt to a boil over medium heat, stirring frequently so it doesn’t burn.
  • Once it comes to a boil, keep it at a boil for 1 minute, then remove it from the stove and stir in the walnuts, Grand Marnier, and orange zest. Let the mixture cool for about 5 minutes, then whisk the eggs into the mixture until it’s smooth. Pour the filling into the tart shell, place the tart on a sheet pan so you don’t make a mess in the oven, and bake for 40 minutes, until it doesn’t jiggle when you move it around. Let it cool on a wire rack.

Nutrition

Calories: 467kcal, Carbohydrates: 68g, Protein: 5g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 97mg, Sodium: 293mg, Fiber: 1g, Sugar: 51g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.