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Ingredients:

• Walnut Crust
• 1/2 cup granulated sugar
• 6 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 cup finely ground California walnuts
• 3/4 cup flour
• Walnut Frangipane
• 1 ½ cup California walnuts
• 2/3 cups sugar
• 1/4 cup unsalted butter, at room temperature
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 egg, at room temperature
• Topping
• 6 tablespoons apricot preserves
• 2 teaspoons lemon juice
• 1/2 ripe pear, cored and thinly sliced
• 1 cup blueberry
• 12 raspberries

Preparation:

1. To prepare crust, cream sugar, butter, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until pale and fluffy, scraping down the sides as needed.
2. Add walnuts and flour and mix on low until just combined. Shape into a ball and cut into 6 equal pieces. 3. Using fingertips, firmly press dough onto the bottom and sides and bottom of 6 (3-inch) tart pans with removable bottoms. Chill for 30 minutes to an hour.
3. Preheat oven to 350℉. Line each crust with a piece of parchment or foil, that is slightly larger than the pan. Fill with pie weights or dried beans to just cover bottom. Bake for 20 minutes or until lightly browned; remove parchment and weights and let it cool.
4. To prepare the walnut frangipane, place walnuts, sugar, butter, vanilla, and salt in a food processor. Process until smooth, scraping down the sides at least once.
5. Add eggs and process just until combined. Spread equal amounts into each cooled tart.
6. After crusts have cooled remove weights and parchment or foil. Spoon equal amounts of filling into each crust. Smooth the tops with a spoon and bake for 20 minutes or until the frangipane has lightly browned on top and is slightly domed; let it cool.
7. Bring preserves and lemon juice to a simmer in a small saucepan, then turn off heat.
8. Decorate the top of each tart with a few slices of pear, a small handful of blueberries and a couple of raspberries, then brush lightly with apricot glaze to coat.
9. Refrigerate until ready to serve.

Ingredients:

• For Dough
• 1 ¼ cup all-purpose flour
• ¼ cup finely ground California walnuts
• 1 teaspoon cane sugar
• ¼ teaspoon salt
• 7 tablespoons cold unsalted butter, cubed
• 4-5 tablespoons ice cold water
• 1 egg, beaten
• For Strawberry Walnut Filling
• 1 cup California strawberries, tops removed/halved
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons cane sugar
• 1/3 cup finely chopped California walnuts
• For Frosting
• ½ cup powdered sugar
• 2 tablespoons 2% milk
• ½ teaspoon beetroot powder (optional for color)
• 2 tablespoons finely chopped walnuts

Preparation:

Make the Dough:

1. Add flour, ground walnuts, sugar, and salt to a food processor and pulse to combine.
2. Add cubed butter and pulse until butter is in small pieces. Add cold water to food processor one tablespoon at a time, pulsing as water is added. When dough starts to stick together, it is ready.
3. Transfer dough onto a clean work surface and shape into two (4-inch) disks. Wrap with plastic wrap and refrigerate for 1 hour.

Make the Filling:

4. Add halved strawberries and lemon juice to food processor and pulse until just slightly chunky.
5. Transfer to a saucepan and gradually whisk in corn-starch until dissolved. Stir in sugar.
6. Heat over low heat until sugar is dissolved, about 3 minutes. Turn heat off and stir in chopped walnuts. 7. Transfer mixture to a small jar or bowl and refrigerate.

Assemble Hand Pies:

8. Remove one disc of dough from refrigerator. Lightly flour work surface and rolling pin. Roll out dough into a large rectangle. Slice dough into 6 (4×2 inch) rectangles. Place on a large parchment paper lined baking sheet.
9. Brush perimeter of dough rectangles with egg wash. Place a tablespoon of strawberry walnut filling on center of dough.
10. Roll out second disc of dough the same as the first, creating 6 more rectangles of dough. Place on top of jam and crimp edges with a fork to seal. Freeze hand pies for 20 minutes to firm butter in the dough.
11. Preheat oven to 375ºF.
12. Trim uneven edges of dough with a sharp knife and brush tops and sides of pies with egg wash.
13. Bake for 20-24 minutes, until golden brown around edges. Cool hand pies at room temperature for 5 minutes on baking sheet then transfer to a wire cooling rack until completely cooled.
14. Whisk together ingredients for frosting until thick but smooth. Drizzle frosting over cooked hand pies and top with finely chopped walnuts. Cool for 15 minutes or until frosting is set.

Ingredients:

• 3 ripe plums, halved and stoned
• 1 tablespoon clear honey
• ¼ teaspoon ground cinnamon
• 200g short crust pastry
• 50g California walnuts
• 1 medium egg, beaten
• Whipped cream to serve

Preparation:

1. Line an air fryer tray with foil. Slice 2 plums and add to the tray, drizzle with honey and sprinkle over the cinnamon.
2. Roast in the air fryer at 200°C for 8-10 minutes until softened. Allow to cool slightly.
3. Meanwhile, half the pastry into various balls and roll each ball to an 18cm circle on a lightly floured surface.
4. Place 25g walnuts in a food processor or blender and blitz until ground. Sprinkle the ground walnuts over the pastry center, leaving a 2cm border round the edges.
5. Place the cooked plums over the walnuts. Slice the remaining plum and place 1 half in the center of each circle, fanning it out slightly.
6. Fold the pastry edges over the fruit to encase it. Brush the pastry with a little egg and sprinkle the remaining chopped walnuts over the pastry and fruit.
7. Line the air fryer tray with foil and add the galettes, bake in the air fryer at 200°C for 14-15 minutes until golden and cover with foil towards the end if looking a little dark.
8. Serve with lightly whipped cream.

Ingredients:

• 150g dark chocolate, chopped
• 150g double cream
• 50g butter
• 125g California walnuts, finely chopped

Preparation:

1. Place the chocolate, cream and butter in a large bowl over pan of simmering water and allow to melt.
2. Stir well and cool before putting in the fridge to set.
3. Roll into balls with lightly oiled hands.
4. Roll in the chopped walnuts to serve