Michel Roux served up a delicious salted caramel and walnut tart with liquid glucose on Michel Roux’s Provence Masterclass.

The ingredients for the pastry are: 450g flour, 150g butter, 90g sugar, 4 egg yolks and 3 tbsp cream.

For the filling: 125ml single cream, 150g salted butter, 150g liquid glucose, 300g caster sugar, 75ml water and 300g walnuts (shelled weight).

To serve: 300g creme fraiche, Zest of ½ an orange and Zest of ¼ pink grapefruit.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.