Walnut tart

Chop the walnuts roughly.

Process the almond paste with the brown and white sugar.

Add the softened butter and the praliné.

Add the eggs and blend well. Transfer to a bowl, fold in the chopped walnuts and set aside.

For the meringue, whip room-temperature egg whites for a while to get air into them, then increase the speed, add the remaining sugar and beat until stiff.

Fold the meringue into the walnut mixture to lighten it.

Fill the raw tart shells and bake at 400F (200C) for about 20 minutes.

Let cool and dust with powdered sugar.

Sugar dough: process butter, sugar and almond meal, then add the eggs and vanilla and blend well.

Add half the flour, give a few pulses, then the other half.

Wrap and chill the pastry completely.

Divide the dough in two. On a floured surface, work it to soften but not too much, keeping it cool and supple; if it cracks, work it a little more.

Roll out into a 3 millimeter thick disc; if it gets too soft, return it to the fridge for a few minutes.

Cut out discs, save the scraps, chill the discs and repeat with the remaining pastry.

Grease the pastry rings with softened butter, place a pastry disc in the center and gently press it into the sides of the ring, leaving no air pockets.

Shave off the excess pastry and refrigerate for up to four days, or freeze for weeks.