Happy Friday my friends.  This evening I am sharing one of my favourite tart recipes.

I have made this quite a few times and I love it for the rich, dense filling that has a subtle taste of honey.  I still have a lot to learn about the art of pastry making but this particular pastry usually works well for me.  There is something special about a tart… wouldn’t you agree?  This recipe was adapted from a Delicious magazine, published a few years ago.

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Walnut Tart

INGREDIENTS

Pastry:

• 250 g plain flour sifted
• 125 g caster sugar
• 125 g unsalted butter chilled
• 1 egg

Tart filling:

• 3 eggs
• ⅓ cup honey (warm honey gently to make it
• easier to combine with other ingredients)
• 2 tbs cream
• 250 g walnuts roughly chopped
• 1-2 tsp icing sugar

INSTRUCTIONS

1. Pulse flour and sugar in a food processor for a few seconds. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.
2. Roll out on a lightly floured surface and use it to line a 23cm loose-bottomed fluted tart pan. Refrigerate for 30 minutes.
3. Preheat oven to 200ºC. Line the pastry shell with baking paper, fill with rice or baking weights and blind bake for 10 minutes. Remove baking paper and weights from shell. Reduce heat to 180ºC.
4. To make filling process eggs, honey and cream in a food processor until well combined. Stir in nuts and then pour filling into case and bake for 30 minutes. Cover with foil if the top is browning too quickly.
5. When cool, sprinkle with icing sugar. Serve warm or at room temp with cream or vanilla ice cream.

RECIPE NOTES

• Try substituting a mixture of walnuts, hazelnuts, pecans, macadamias and pistachios.
• As you can see I have used a pie dish rather than a loose-bottomed tart pan. A loose-bottomed tart pan would make cutting the tart much easier.

Do you bake tarts?

Do you make pastry?

I hope you enjoy this one!