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