Honeyed walnut tart Recipe

(8 ratings)
Sending your rating

serves:

8 - 12

Skill:

medium

Prep:

50 min

Cooking:

50 min

Nutrition per portion

RDA
Calories 332 kCal 17%
Fat 27g 39%
  -  Saturates 9g 45%

Round off your meal in style with this sweet and nutty tart on a crisp pastry base and serve with a dollop of crème fraîche

Ingredients

  • 1⁄2 x 375g packet sweet dessert pastry
  • For the filling
  • :
  • 100g (31⁄2oz) butter
  • 4 level tbsps dark muscovado sugar
  • 4 rounded tbsps honey
  • 4 level tbsps crème fraîche
  • 250g (8oz) walnut pieces, roughly chopped
  • 19cm (71⁄2in) round, fluted flan tin

Method

  • Preheat the oven to 200°C/400°F/Gas Mark 6.

  • Roll the pastry out on a lightly floured surface and use to line the flan tin. Prick the base of the pastry, and then chill it for about 15 mins.

  • Line the pastry case with a sheet of baking parchment and fill with baking beans. Place the tin on a baking sheet. Bake in the centre of the oven for 12-15 mins, until the edge of the pastry starts to turn a golden colour. Remove from the oven and lift out the baking parchment with the baking beans. Return the pastry case to the oven for a further 3-5 mins, until it is a light golden colour. Remove from the oven.

  • Reduce the oven temperatue to 180°C/350°F/Gas Mark 4.

  • To make the filling: Melt the butter in a pan and add the sugar and honey. Stir over a gentle heat until the sugar dissolves, then increase the heat and boil the mixture for 2-3 mins, until it thickens slightly — then remove the pan from the heat.

  • Stir the crème fraîche into the honey mixture. When it’s melted, stir in the nuts. Turn mixture into the pastry case and spread it out.

  • Bake the tart in the centre of the oven for 20-30 mins, or until the top is a light golden colour. Cover it with a sheet of baking parchment, or foil, if it starts to brown too quickly.

  • Remove the tart from the oven and leave it to cool in the tin for about 10 mins, then transfer it to a wire rack and leave it to cool completely. Serve thin slices with a dollop of crème fraîche.

More Recipe Ideas

Top Tip

You can make this tart with a mixture of nuts, such as hazelnuts and pecans.