Friday, September 19, 2008

Walnut and Honey Tart

Simply a wonderful Mediterranean tart. A long ago friend taught me the delights of this recipe when I was a student and on a minimum budget. Don't be fooled by the basic ingredients...it packs a very rich and delightful taste!

Pastry:

1 1/2 cups all purpose flour
dash of salt
1 tbsp. icing sugar
1/2 cup unsalted butter
1 tbsp iced water

Filling:


1 1/4 cup sugar
2/3 cup water
1/2 lbs fresh shelled walnuts if possible (and here tis the season for them) and that would be about 1 lb before shelling
1/2 cup unsalted butter
2/3 cup milk
2 heaping tbsp honey


Make the pastry by sifting the salt, flour and sugar onto a pastry board. Cut the butter in with a pastry knife and then crumble it together with your fingertips until the mixture resembles fine bread crumbs. Sprinkle the water on it and gather it together into a ball. Sprinkle the board with a little more flour, then quickly spread the dough away from you by pushing down with the heel of your hand to ensure that you evenly distribute the butter. Gather the dough into a ball again and and then allow it to rest in the refrigerator for about an hour.

While this is chilling bring the sugar and water to a boil, stirring until the sugar has dissolved. Boil rapidly until the mixture begins to thicken and starts to change colour (be patient...it DOES!) As soon as it turns just the palest brown, remove from the heat and add the walnuts and butter. Stir well, then add the milk and return to a low heat. Simmer gently for 15 to 20 minutes or until the mixture becomes quite thick. Remove from the heat and stir in the honey. Leave to cool a little.

Roll out two-thirds of the dough and use to line a 8 inch flan tin or tart pan. Prick the bottom with a fork. Pour in the filling and spread out evenly. Cover with the remaining dough, seal the edges well and make a pattern of vents in the top. Bake for 30 to 40 minus in a 350 over or until the top is lightly browned. Allow to cool a bit and then turn out of the pan and leave to cool on a rack.

9 comments:

  1. Trish, I just love fresh walnuts. .. I always say taste first before baking with them. . this tart looks really yummy.

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  2. Okay, I'm getting one of those tart pans! Two recipes within a few days now calling for this pan. This looks delicious, Trish! So, one third of the pastry covers the top totally, or what do you do?

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  3. Looks fabulous! And I love the 'country market' sign....where did you find that?

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  5. Oh...Judy...a major liquidation of a craft and home dec. store in my neck of the woods means tons of Autumn and Christmas house dcs are for sale. Too much temptation but fun props.

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  6. Yep Anneliese...the top crust is to cover the filling completely. I usually put aside more like 1/2 the pastry for the top to ensure it DOES cover. However the top should be slightly thinner than the bottom crust anyway so those of you who are expert enough to roll a thinner crust should have no problem in covering the filling with only 1/3 of the crust

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  7. Yummy, yummy, yummy...oh Trish I will make this tart for sure. But how will I resist eating too much of it?

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  8. fresh walnuts....i probably would have never gone to the trouble, but that looks like it is worth is, the last thing anybody wants to taste is stale nuts,looks great....

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  9. What a wonderfull website, we have two walnut trees and i made this tart at the weekend, truly yummy. The one i made i did not cover the walnuts with pastry, left it open

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