Walnut and Honey Tart recipe
information
Walnuts were formerly grown far more widely in Britain than they are today and used in both sweet and savoury dishes. This West Country speciality combines them with LOCal honey in a very rich tart which should be served in small portions only.
ingredients
method
1. To make the pastry, put the flour and salt in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the orange rind and enough orange juice to bind the mixture together.
2. Roll out the pastry on a lightly floured surface and use to line a 20.5 cm (8 inch) fluted flan dish or tin. Bake blind at 200°C (400°F) mark 6 for 10 - 15 minutes, until set.
3. Mix the honey, breadcrumbs and the sugar together. Gradually beat in the eggs, one at a time, and any remaining orange juice.
4. Sprinkle the walnuts in the bottom of the pastry case and pour over the filling. Bake at 200°C (400°F) mark 6 for 20-25 minutes, until set. Cover the tart with greaseproof paper if it browns too quickly. Serve warm or cold with clotted or fresh double cream.
2. Roll out the pastry on a lightly floured surface and use to line a 20.5 cm (8 inch) fluted flan dish or tin. Bake blind at 200°C (400°F) mark 6 for 10 - 15 minutes, until set.
3. Mix the honey, breadcrumbs and the sugar together. Gradually beat in the eggs, one at a time, and any remaining orange juice.
4. Sprinkle the walnuts in the bottom of the pastry case and pour over the filling. Bake at 200°C (400°F) mark 6 for 20-25 minutes, until set. Cover the tart with greaseproof paper if it browns too quickly. Serve warm or cold with clotted or fresh double cream.
serving amount
serves 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
