CaBaer 2017 ©

Bündner Nußtorte (Nut Tart Grison Style)

275 g (2 1/3 cup)

¼ Tsp

75 g (3/8 cup)

175 g (¾ cup)







Sift the flower into a large bowl, add the salt and mix. Cut cold butter into small pieces, add to the mixture and crumble with fingers until well mixed. Add sugar and eggs and mix until dough is formed.

Separate into three equal pieces.

Roll one third out on a piece of parchment  to the size of the baking form.

Roll second third out onto the bottom of the baking form (preferably spring form, 24 cm or 9-10 inches in diameter). Poke holes with a fork to avoid air pockets during baking.

Use final third to create a ¾ inch high edge around the baking form.

150 g (3/4 cup)

4 Tblsp

150 g (1 cup)

2 dl (7 fl oz.)





Add sugar and water to a wide stainless steel pan. Bring to a boil without stirring. Keep boiling on reduced heat by gently moving pan instead of stirring.  Remove from stove when the liquid is a nice gold-brown color. (Induction cook tops might not caramelize well.)

Add coarsely chopped walnuts and cream to the hot caramel.

Put back on the stove and reduce for a few minutes.

Cool mixture down, add to prepared crust and complete with lid. Also poke the lid with a fork.



Bake for about 55 minutes in the lower half of the oven at 180° Celsius (356° Fahrenheit).

Remove side of the spring form immediately. Remove tart from bottom form when still warm. Cool out completely on a pie grate.

Keeps in the fridge for at least 2 weeks (if you hide it).

This is a traditional desert in my original neck of the woods. My mother only made it for very special occasions though because she collected and shelled the nuts herself. With Costco around the corner I would classify this recipe as intermediate (the dough is crumbly and can be hard to handle for the kitchen novice and caramelizing takes practice). It does not lend itself to being decorated with birthday candles… But it tastes good!