These buttery, bite-size roasted walnut oil pastry crusts are packed with a sweet walnut filling. While the toasted nuts are key, La Tourangelle Roasted Walnut Oil is the real star, bringing an even deeper rich walnut flavor to these holiday-ready tassies. In addition to creating a lovely crust for the tassies, the roasted walnut oil pastry crust is incredibly versatile. Consider using it as the nutty base crust for your next pie, tart, or galette!
La Tourangelle was founded by Mr. Morillon and Mr. Bechet in the 1800s and began as a small animal-powered oil mill in the idyllic French town of Saumur. Small artisan oil mills lined the Loire river and roasted and extracted the oil from nuts gathered by local farmers, and La Tourangelle is one of the few remaining mills keeping this tradition alive today.
The company expanded internationally when ownership passed to the Kohlmeyer family in the early 1990s. In 2002, La Tourangelle expanded to the California Bay Area, where the original French artisan oil mill was replicated, and the staff was trained by an oil-roasted artisan from France. Today, La Tourangelle remains a thriving family-owned business that has mastered the art of oil production thanks to their passion, integrity, and pride. In addition to its own nut oils, La Tourangelle has established partnerships with a handpicked selection of high-quality oil producers to provide you with the best artisan oils from around the world. La Tourangelle is dedicated to each part of the process, from the timing of the harvest and the careful selection of the fruit to the technique for pressing, so you can cook and bake with the very best nut oils available.
- 1½ cups (188 grams) plus 2 teaspoons (6 grams) all-purpose flour, divided
- 1 tablespoon (12 grams) granulated sugar
- 1⅛ teaspoons (3 grams) kosher salt, divided
- 8 tablespoons (88 grams) La Tourangelle Roasted Walnut Oil, divided
- 1 large egg yolk (19 grams)
- 1 tablespoon (15 grams) cold whole milk
- ¼ cup (55 grams) firmly packed light brown sugar
- ¼ teaspoon packed orange zest (optional)
- ⅓ cup (113 grams) clover honey
- 1 large egg (50 grams)
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (57 grams) chopped toasted walnuts
- 12 raw walnut halves (24 grams)
- Garnish: confectioners’ sugar, melted 64% cacao semisweet chocolate
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 1½ cups (188 grams) flour, granulated sugar, and 1 teaspoon (3 grams) salt. Stir in 7 tablespoons (77 grams) oil just until dry ingredients are moistened.
- In a small bowl, whisk together egg yolk and cold milk. Add egg yolk mixture to flour mixture, 1 tablespoon (12 grams) at a time, stirring until a dough forms.
- Lightly spray a 12-cup muffin pan with cooking spray. (See Note.)
- Divide dough into 12 portions (about 24 grams each); place 1 portion in each prepared muffin cup, pressing into bottom and ¾ inch up sides. (Crusts will be about ⅛ inch thick.)
- In a medium bowl, whisk together brown sugar, orange zest (if using), remaining 2 teaspoons (6 grams) flour, and remaining ⅛ teaspoon salt. Whisk in honey, egg, vanilla, and remaining 1 tablespoon (11 grams) oil until well combined. Stir in toasted walnuts. Divide sugar mixture evenly among prepared crusts (about 4 teaspoons [24 grams] each), stirring filling every few scoops to evenly distribute walnuts. Top each with 1 walnut half.
- Bake until filling is puffed and set and crust is golden brown, 15 to 17 minutes. Let cool in pan for 15 minutes. Carefully remove from pan, and let cool completely on a wire rack. Garnish with confectioners’ sugar and melted chocolate, if desired.
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