Nick Malgieri
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Nick Malgieri

Torta di noci d’Aosta

Walnuts and butter are two ingredients always associated with the cooking and baking of the Val d’Aosta, and they meet head on in the delicate pie.  The dough bakes to a texture that’s halfway between cake and pastry and is perfect with the candy-like walnut filling.

Makes one 10-inch torta, about 12 servings

Photo torta di noci.jpg

WALNUT FILLING

1/2 cup/100 grams sugar

1/2 teaspoon lemon juice, strained before measuring

3/4 cup dark honey

8 tablespoons/4 ounces/112 grams unsalted butter, softened

1/4 teaspoon salt

2 cups/about 6 ounces/170 grams walnut pieces, coarsely chopped

 

PASTRY DOUGH   

16 tablespoons/8 ounces/227 grams unsalted butter, softened

1 cup/200 grams sugar

1 teaspoon vanilla extract

4 large egg yolks

2 3/4 cups/375 grams unbleached all-purpose flour

One 10- x 2-inch deep layer or a 9-inch spring form pan, buttered, lined with parchment

  1. For the filling, combine the sugar and lemon juice in a saucepan and stir well to mix.  Set over medium heat and wait until the sugar starts to melt, then stir occasionally until the sugar caramelizes to a pale amber.  Add the honey and butter and stir well after the butter melts.  Cook 2 minutes longer and stir in the salt and walnuts.  Scrape the filling to a buttered bowl to cool.

  2. Set a rack in the lowest level of the oven and preheat to 350 degrees.

  3. For the dough, combine the butter, sugar, and vanilla in a mixer bowl.  Beat with the paddle on medium speed for 5 minutes, until very light.  Beating the butter and sugar for a long time incorporates air and makes the baked dough light and delicate. Beat in the yolks one at a time, beating smooth after each.

  4. Remove from the mixer and use a large rubber spatula to incorporate the flour.

  5. Place half the dough in the bottom of the prepared pan.  Press the dough with the fingertips evenly over the bottom of the pan and about 1 inch up the sides of the pan.  Spread the cooled filling on the dough.

  6. Flour the remaining dough and press it into a 10-inch disk on a cardboard or tart pan bottom.  Slide a long spatula between the dough and the cardboard.  Invert the dough to another floured cardboard and slide it onto the filling.

  7. Use a fork to press the edges of the top crust to the sides of the bottom crust and pierce some holes in the top of the torta.

  8. Bake the torta until the dough is baked through and golden, about 45 minutes.

  9. Cool on a rack in the pan for 10 minutes, then unmold and turn right side up again.  Cool completely on a rack.