Walnut & Honey Tart by K & B Sullivan

Walnut & Honey Tart

by Kathleen and Barry Sullivan, West Cork

This is a substantial and delicious tart.
It is also a good way of using up some runny honey.

Items needed
Tin 22 cm. Loose bottomed.
Oven temp 180 C /Fan 170 C

Ingredients

   1. Pastry

400 gm Plain flour
200 gm Butter. Chilled & chopped
80-100 gm caster sugar (as desired)
1 beaten egg
Zest of 1 lemon
Pinch of salt.
It may need a teaspoon or 2 of COLD water.

Keep all ingredients cool.
Put flour into a chilled bowl.
Rub the chopped butter into the flour with your fingertips until the mixture resembles breadcrumbs.

Add in the sugar and salt and mix.
Add the egg and mix together with a knife.
With your hands bring the pastry together into a ball.
You may need 1-2 teaspoons of COLD water.
Cover with cling film and chill for 30 mins.

  1. Filling

150 gm sugar
200ml Cream
3 Tablespoons Honey.
200 gm Walnuts-chopped
1 orange –zest and juice (optional)
1 teaspoon vanilla extract
1 egg, beaten- only if using the orange juice

Method

Heat a pan and add the sugar.
Leave over a medium heat until a caramel –a light brown colour-appears (don’t overdo or the sugar will burn and become bitter). 

Swirl the pan to mix the sugar into the caramel.
When fully melted add the cream in a steady flow while stirring.

Lumps may form but they will dissolve.
When there is a smooth mix add the honey, nuts, vanilla (and orange zest and juice if using). Allow to cool slightly.

Then stir in the beaten egg – if:

You have used the orange.

Cut the pastry into 2 pieces: 1 larger to cover the bottom and sides of the tin and the smaller piece for the lid.

Roll out the pastry.
Cover the base and sides of the baking tin-leave it about 1 cm above the edges for sealing.
Pour in the slightly cooled filling. 

Carefully put the lid on top.
Seal all around.
Prick holes in the lid to allow steam to escape.

Bake for about 30-35 min or until golden brown.

Allow to cool for a few minutes.
Then remove carefully from the tin and place on a cooling rack.

The tart is best eaten the day after cooking-worth the wait!

by Kathleen and Barry Sullivan, West Cork