- 1 1/2 cups all purpose flour
- 1/4 teaspoon fine sea salt
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 5 tablespoons (or more) ice water
- 3 cups toasted walnuts, chopped
- 1 1/2 cups (packed) golden brown sugar
- 2 tablespoons finely chopped candied orange peel
- 2 teaspoons finely grated lemon peel
- 1 1/2 teaspoons finely grated orange peel
- 3 tablespoons fresh lemon juice
- 1 tablespoon orange-flower water*
- 1 egg, whisked to blend with 2 teaspoons water (for glaze)
Blend flour and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 5 tablespoons ice water; process until moist clumps form, adding water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic; let stand 1 hour (do not chill).
Mix first 5 ingredients in medium bowl. Whisk eggs, honey, lemon juice, and orange-flower water in another medium bowl. Add egg mixture to nut mixture; stir until well blended.
Position rack in center of oven and preheat to 400°F. Roll crust out on lightly floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom, allowing crust to drape over pan. Pour filling into crust, spreading evenly. Fold edges over filling, pleating as needed. Brush with egg glaze.
Bake tart until filling is deep golden and almost set, about 40 minutes. Transfer to rack; cool 15 minutes. Carefully insert small knife between top edge of crust and pan sides in several places to loosen tart. Gently push up on tart bottom to release tart from sides of pan. Cool completely. DO AHEAD Can be made 1 day ahead. Cover with foil and store at room temperature. Cut tart into wedges.
French Laundry at Home
It's been an incredibly busy week here in FrenchLaundryAtHome land, sadly not in the kitchen. Work has taken over and while I'm grateful for the client work, I miss the time cooking. Chopping, cooking, whisking. that's the stuff that relaxes me and alleviates stress. I've been eating takeout all week as I've been going from meeting to meeting to meeting, so I was more than happy to have this to work on today. And, I was even more happy to be able to share it with my friends because it forced me to get away from the computer and the phone, and slow down for an hour or two.
And, before we get started, let me give a shout-out to the excellent staff at Cook's Library in LA, where I did some shopping while I was on the west coast for a few days this week. This is a bookstore I had been meaning to get to for ages and finally made a stop today enroute to dinner with friends at Orso (where, hello, we had a Keanu Reeves sighting). I don't know how else to describe Cook's Library other than to say this: 8,000 books. New and used. And, all about food. And I bought seven of them. So, now they're down to 7,993 books about food. But seriously, if you're in LA and you have an hour to spare, this is a shop you can't miss. The staff is wonderful (and wonderfully funny and snarky), and the selection is delicious. Someday, when I have an entire afternoon to spend there, I will do some serious damage. I did happen to buy the Jill St. John cookbook, which is not exactly the foodie compendium, but I'm sure I'll get some great hairstyling tips from it. You may think I'm joking, but I really did buy this book. It is so awesome in so many ways.
But enough about me. After the April Fool's posting, I know you must be hankerin' for a post about some real food from the French Laundry Cookbook. Let's talk about Keller's Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream and let's start with the pine nut crust. Here's the mise en place:
I pulsed the pine nuts in the food processor, then added the sugar and flour and continued to pulse until the pine nuts were finely ground:
Next, I poured the flour/pine nut mixture into my mixer and added the butter, egg and vanilla extract:
I know I say this in almost every post, but I beg you. someone. anyone. please invent Smell-o-Vision for the Internet. Pine nuts and vanilla? Sweet fancy moses.
When the crust was mixed, I separated the dough into three equal parts, wrapped it in plastic wrap, froze two of them and kept one in the refrigerator until I was ready to make the rest of the tart:
The next step was to butter and flour the tart pan and put it in the fridge to chill while I pre-heated the oven and made the Honeyed Mascarpone Cream. Here's the mise en place for the Cream:
I whisked the cream in a bowl resting in a bowl of ice until it was frothy (about two minutes), then added the mascarpone cheese and honey and whisked it for another few minutes until it was thick and creamy.
The oven was pre-heated and the pine nut crust was chilled. Time to make the crust. I pressed the dough into the tart pan and put it in a 350-degree oven for ten minutes, rotated the pan, then baked it another 10-15 minutes until it was golden brown:
While the crust was cooling, I put together the mise en place for the Lemon Sabayon:
The first step was to bring a little bit of water up to a boil in a saucepan. While the water was heating, I whisked the eggs, egg yolks and sugar in a glass mixing bowl. The cookbook said to use a metal mixing bowl, but mine were in the attic, so I used the glass one instead.
After creaming the sugar and eggs, I waited until the water was boiling, then put the bowl on top of the sauce pan and whisked it over the heat for about three minutes. Then, I added a third of the lemon juice, whisked until the mixtured had thickened and repeated that process until all the lemon juice had all been mixed in.
I then turned off the flame, but kept the bowl over the hot water. Next, I added the butter, one pat at a time, whisking until the butter was melted. Then, I poured the Sabayon into the crust:
The final step is to fire up the broiler and put the tart under the broiler and, keeping the oven door open, rotate the tart to brown the top evenly. The cookbook indicated the browning process would start in "a few seconds." It took about 45 seconds for it to start, but it was quick, and I think I achieved a nice, well-rounded browning:
Here's the final plating of the tart with the honeyed mascarpone cream on top. We ate it at my neighbor Holly's house so that we could sit outside and enjoy the sunny afternoon on her deck while the kids played and the dogs romped.
The honey, cream and lemon play well together, and the texture of the Sabayon was light and delicious. The pine nut crust was crunchy, toasty and delicious, too. I would definitely make this again. In fact, because I had a few leftover lemons, I made another one the next day and gave it to my neighbor. It's a great dessert, and can be made a few hours ahead of time if you need to. It's best served at room temperature about an hour or two after browning it under the broiler, but it's not bad chilled, either. This tart really is easy to do -- so easy, in fact, that I didn't even need to read the recipe the second time around. The ingredients are simple and the preparation is really easy. I'd like to do a key lime version of this sometime, too. That would be fab.
Up Next: "Bacon and Eggs," Soft Poached Quail Eggs with Applewood-Smoked Bacon
Music to Cook By: Mika, Life in Cartoon Motion. I know I'm probably late in jumping on the Mika bandwagon, but I just love this kid. A little Robbie Williams, a little I don't know what. Jake Shears, maybe? Anyhoo, it's a great album and will be a great addition to my playlist for the treadmill. If you haven't heard Mika yet, I encourage you to have a listen. I think you'll like him. If not, WHAT'S WRONG WITH YOU. (kidding. love you, mean it.)
Honeyed Walnut Tart - Recipes
I know. You’re just dying to read all about this sassy little honey mascarpone tart that requires less than 10 ingredients and 30 minutes to prep. But first, I thought I’d spend a minute talking about making a home in a new city.
When I moved to Selma, it was a culture shock. I’d moved around a good bit throughout my life, planting roots in upstate New York, rural Kentucky, and even central Florida, but not even my decade in Birmingham could prepare me for the small town life that awaited me in lower Alabama. The town of less than 20,000 operated at a slower, more relaxed pace of life. No Starbucks, no Whole Foods, no movie theatre. Most of the people I met had lived there pretty much their whole life, and in a sea of new faces, I sweat under the heat of being the new kid.
I felt kinda like a square peg in a town filled with round holes. People were warm and inviting, but the level of kindness and hospitality around me was intimidating. I didn’t feel polite enough or talkative enough or Southern enough to fit in. I talked different and dressed different, listened to different music. I wasn’t outdoorsy, I didn’t fry chicken, and I couldn’t give two craps about who won the Iron Bowl. I felt like an outsider.
Normal, social people, maybe ones with fewer insecurities and fears than I had, would have embraced the change. They probably would have welcomed the kindness and warmth that this small community shared so generously. They would have jumped at the chance to be known, to belong.
But to be frank, it scared the mess out of me. I didn’t like the constant show of new faces and I missed the quick runs to Target and my favorite Thai restaurant. I cried in the shower and avoided going to the supermarket because I knew I would be met with unfamiliar faces and awkward conversation. I felt like I had amnesia, like I was lost in a foreign land and I didn’t know who or where I was.
Instead of dealing with it, I pushed back. I cut my hair and put on my best yankee accent. I turned my nose up to the beautiful tastes and sounds that were all around me, retreating to things that were more familiar- throwback playlists on my iPod, old Converse sneakers, and recipes that reminded me of home. I desperately wanted my own identity, one that wasn’t just “Brett’s wife,” or “the new girl from Orlando.”
One day at work, I had a patient ask me how my transition to Selma was going. Obnoxiously, I cleared my throat and with an eye roll or two, I told him that my new life was harder than I thought it would be. The change was more than I expected. I’m honestly not sure what else was said in the conversation, or if I even responded with the grace that man deserved, but what plays clear as black and white in the reel of my memories is the look on his face and the gentle words that came next: “My Mama always told me, ‘Blossom where you’re planted.’ I sure hope you take the chance to bloom here, ma’am.”
Those words affected me. They exposed a stubborn seed of pride in my heart that was unwilling to bend for my new home in any way. I was so busy with my self-deprecation and mourning the loss of outlet malls that I forget to look for the silver lining. I failed to seek out the gold in Selma, the gold in its people.
A lot has transpired in the four year since that day. I won’t say much about it now, but what I will share is that Selma has become a home. There are roots now, woven snug to some of the most intimate parts of who I am. Roots that connect me to memories of my children, new smells and flavors, and faces of people who have become “forever friends.” There’s buds here, signs of new life and growth, and I’m certain now more than ever that Selma is the soil I want to blossom in.
Every summer since moving to Selma, I’ve found myself with a basket of figs. My father-in-law has a gigantic fig tree at his home, so when the tree’s fruit ripens, I strap on some boots and sweat, sweat, sweat for the love of sweet summer fruit. Preserves come first, and we enjoy that bounty all year round on toast and biscuits, even inside some sweet little pop-tarts that I plan to share with you all next month. This year, I made a few extra trips to pick figs and this honey mascarpone tart is the result.
A simple, 8 ingredient tart, requiring less than 30 minutes of prep work and zero use of the oven, this honey mascarpone tart is a beautiful vehicle for late summer’s freshest fruits. I’ve chosen to pair mine with figs, but I think any cherry, peach, or berry would find themselves more than at home on this little beauty.
To make this honey mascarpone tart, we start by preparing the crust. Salty, soft, and unabashedly buttery, the graham cracker crust here is anything but subtle. It is the perfect match for the creamy, lightly sweetened cream and fresh figs. A simple stir of graham cracker crumbs, butter, salt, and brown sugar and you’re halfway there to creating the best no-bake honey graham crust a gal could ask for. Press the crumbs into the removable bottom of a tart pan and let the whole thing chill up in the fridge.
Next, make the filling. Mascarpone cheese, honey, and brown sugar are the main stars here. After combining all three, fold in some whipped cream and spread it into the chilled crust. At that point, the honey mascarpone tart could really be finished. I could easily polish off the entire thing over the course of a few nights without even blinking an eye. Instead, let’s decorate it with some fresh summer fruit, a handful of pistachios, and a drizzle of honey because YOLO, okay?
This honey mascarpone tart feels special. It feels like a dessert worth celebrating over, and yet, it’s just a few simple ingredients that shine their brightest when paired together. Light and fresh, a chilled slice of this honey mascarpone tart is just the ticket on these warm summer nights we’re having. It’s easy enough for a weeknight at home, decadent enough to raise a toast to.
Give this honey mascarpone tart a try and let me know what you think! Happy Thursday!
If you like this honey mascarpone tart, be sure to check out:
Instead of my usual chocolate pecan pie for Thanksgiving, I decided on a walnut tart.
Because I had a huge amount of walnuts, and I didn't have corn syrup (which is a key ingredient in pecan pie), and I had a large container of candied orange peel in the outside fridge.
So I decided to use what I had on hand, for a change!
This was excellent.
It was like the Greek honey & nut dessert, baklava.
It took all of 15 minutes to put together, because I made the dough ahead of time.
I baked it and froze it for Thanksgiving.
Honeyed Walnut Tart: (loosely adapted from Bon Appetit 2005)
You can use a prepared pie crust or make your own pate brisee:
2 cups of toasted walnuts, chopped
1 cup light brown sugar
2 tablespoons of chopped candied orange peel
zest of a lemon
3 large eggs
3 tbsp honey
3 tbsp of fresh lemon juice
Line a 9" tart pan with a removable bottom with your pie shell and keep chilled until ready to fill.
Mix the first 4 ingredients together in a large bowl.
In another bowl, whisk the eggs, honey and lemon juice and then pour over the nut and sugar mixture. Stir until blended.
Pour into prepared pie shell and bake for 35 minutes at 350F.
Wait until cooled, then cut into slices!
If making this ahead and freezing, defrost at room temperature before serving.
- 4 Tbs. unsalted butter, slightly softened
- 1/3 cup honey
- 2 Tbs. granulated sugar
- 1-1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- Pinch salt
- 1 large egg
- 1 cup roughly chopped walnuts
- 1 sheet (about 9 oz.) frozen puff pastry, thawed
- Heat the oven to 400°F. In a food processor or with a wooden spoon, blend the butter, honey, sugar, cinnamon, ginger, and salt until smooth. Add the egg and process or beat just until blended. Add the nuts all at once and process only until blended. The nuts should be chopped, but not so fine that the mixture becomes a smooth paste you want some crunch left.
- Cut the pastry sheet in half to make two strips about 9ࡪ inches. Roll one strip to 15 inches. Prick the entire surface of the strip with the tines of a fork. Slide the sheet onto a parchment-lined or nonstick baking sheet. Spread the center of the strip with half of the nut mixture, to within 1/2 inch of the long edges and all the way to the edge on the short ends. Fold the bare long edges 1/2 inch over the nut mixture and press firmly to stick with the blunt edge of a table knife, make indentations into the long edges about 1/2-inch apart to crimp the border a bit. Repeat with the second pastry strip and the rest of the nut mixture.
- Bake in the heated oven until the filling looks slightly dry on top and the pastry is deep golden brown on the edges and underneath, 19 to 21 minutes. Slide the tarts onto a rack to cool. Cut into four or five strips each and serve slightly warm.
Make Ahead Tips
You can make this tart several hours ahead and reheat it in a 400°F oven for a couple of minutes to freshen it up before serving.
Fig, honey and almond tart
- 130g unsalted butter, softened
- ¾ cup (165g) caster sugar
- 1 tablespoon finely grated lemon rind
- 1 tablespoon finely grated orange rind
- 1 vanilla bean, split and seeds scraped
- 3 eggs
- 1½ cups (180g) almond meal
- ½ cup (75g) plain flour, sifted
- ½ teaspoon baking powder, sifted
- 1 cup (80g) flaked almonds
- 6 figs, quartered
- ¼ cup (90g) honey
- Preheat oven to 160°C. Lightly grease a 28cm fluted loose-bottomed tart tin. Place the butter, sugar, lemon and orange rind and vanilla seeds in the bowl of an electric mixer and beat for 6–8 minutes, or until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the almond meal, flour and baking powder and mix to combine. Fold in the flaked almonds. Spoon into the tart tin and spread until smooth.
- Place the figs into the almond filling, pressing down slightly. Place the tart tin on a baking tray and cook for 45 minutes, or until golden. Remove from the oven and, while still hot, brush with the honey. Makes 1 tart.
Thank you Donna for this great tart. I love that it looks fancy but is dead easy to make. Very popular in our family and when I am on dessert for dinner with friends.
I tried it, and gotta say, it’s incredible! All my family loved it. Thanks for such a great dessert. I think there’ll be more family dinners at my home now.
Thank you so much for providing alternative measurements: cups and metric. I’m going to try it now with the figs I picked yesterday.
Picked 1kg of wild figs here in SW France so was looking for something different to bake. It came out just like the photo even when I had the challenge of baking in an oven with no thermostat! Also brushed with fig jam rather than honey and it was delicious! Family and friends now enjoying. Merci
Donna hay team
Hi, Casaria. We have not tested this recipe with less butter. The milk will not act the same as the milk will, so the result might not be the same. If you want to swap out butter, try using half butter to half nut spread and follow the method as per the recipe. Hope that helps! The DH Team.
Hi Donna. I want to try this. However I am a bit worry abt the butter. Can I substitute half of the butter to milk instead?
Donna hay team
Hi Jill, unfortunately the tart will not work with dried figs, however you may use fruit that is in season like ripe pears or poached apples. Good luck! The DH team x
Hi. I want to try this for Christmas but figs are not in season in the US. Can I substitute dried figs? If so, how do you suggest reconstituting them? Also, for the flour, is it all purpose or baking flour?
Donna hay team
Hi Maggie! Yes of course - however strawberries leach more juices when baked so the tart may get a little soggy. Enjoy!
Can you replace the figs with strawberries? Thankyou!
Thanks for the quick response! I ended up baking it at 355 Fahrenheit (180C, no fan) for 50mins and it turned out phenomenal! It is so fragrant, the whole house was filled with the aroma of a paris boulangerie…Will definitely be making this again soon…
Donna hay team
Hi Ashtud, if your oven is not fan-forced you should increase the temperature by approx 20 degrees. Happy cooking!
Any suggestions for temperature in a regular oven?
Donna hay team
Hi Lisa, yes all our temperatures are based on fan-forced oven temps. Enjoy! The dh team
Lisa Karin Garipian
is the 160c suitable for a fan forced oven or should i lower the temperature? thanks
Donna hay team
Hi Leanne, you can try swapping the almond meal for the flour - the texture might be a little different as the natural oils in the almond meal will change the recipe slightly. Good luck! The dh team
This tart is so easy to make and absolutes delicious. To make gluten free can you leave out the 1/2 cup of flour and increase the almond meal? Thank you.
Donna hay team
Hi Bec, yes absolutely - enjoy! The DH team
Can this Tart be served cooled after it’s been honey glazed?
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COMMENT ON THIS RECIPE
Blueberry and lemon mascarpone tart
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Blueberry and lemon mascarpone tart
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Classic lemon tart
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Honeyed almond cake with raspberry jam and goat’s cheese cream
Rich with ground almonds and honey, this is a firm, sweet cake, good enough to eat by itself. I’ve not taken the minimalist approach here, though, instead opting to sandwich the layers with a rich goat’s cheese cream and jam. Because the cheese is so mild (very soft, crumbly one – the sort to be spread rather than sliced), it adds just a hint of tartness to cut through the honeyed, mellow sponge without overpowering it.
250g unsalted butter, softened
75g caster sugar
4 large eggs
2 tsp vanilla extract
100g ground almonds
200g plain flour
3 tsp baking powder
¼ tsp salt
For the cream
100g soft, mild goat’s cheese
100-150ml double cream to taste
2 tbsp raspberry jam
Icing sugar, to dust
1 Preheat the oven to 170C/335F/gas mark 3½. Grease and line two 20cm round, loose-bottomed cake tins.
2 Beat the butter until smooth then add the honey and caster sugar. Add the eggs one at a time, beating well between each addition to avoid curdling. You may want to add a couple of tablespoons of the flour along with the last egg to bring the mixture together. Stir in the vanilla extract.
3 In a separate bowl, combine the ground almonds with the flour, baking powder and salt before adding this dry mixture to the wet ingredients. Fold lightly together to achieve a smooth, thick batter. Divide the batter between the two prepared cake tins and smooth the tops of each.
4 Bake for 25-30 minutes, or until a small knife inserted into the centre of each cake emerges with no more than a crumb or two stuck to it. The cake layers should be a rich golden brown and feel springy to the touch. Leave to cool.
5 Once the cakes have cooled, prepare the filling. Mash the goat’s cheese with the honey until very smooth.
6 Separately, whisk 100ml of the double cream to soft peaks (take care not to overdo it or it’ll become grainy) then stir a small amount into the sweetened goat’s cheese to slacken it. Fold in the remaining whipped cream gently, keeping as much air in it as possible. Whip and add the remaining 50ml double cream for a milder flavour, if you wish.
7 Spread the jam on one cake layer, then gently dollop the cream on top and spread it to cover the jam. Stack with the second cake layer then dust liberally with icing sugar.
I'm Just Nutty for You, Honey - Honeyed Nut Tart
One of the rites of passage in any relationship is The Big Trip. It's essentially a trial by fire - can the two of you survive spending every waking (and sleeping) moment together in a faraway land, or will you crack under the pressure of jetlag, uncomfortable hotel rooms, missed buses and trains, lost luggage, and puzzling foreign customs?
For The Boy and I, The Big Trip came a little before our first anniversary, when we decided to spend a week and a half exploring Andalusia before shooting off to Barcelona by train for a four-day stay.
Obviously, our relationship survived the trip, despite a few squabbles and misadventures along the way. After two weeks, we came home blissfully happy, bursting at the seams with wonderful memories of all the places we'd been, all the people we'd met and all the delicious Spanish food we'd eaten.
This tart is inspired by one of my very favourite memories from that trip. It starts just a little after sunrise in Barcelona, where we'd just arrived on the overnight train from Cordoba, travelling in style in a sleeper car decked out in impeccable 1970s style, complete with burnt orange carpeting and touches of faux wood paneling. After dropping off our bags at our funky little hostale in Raval, we took a short walk through the sleepy streets and eventually ended up at the MACBA - which, as it turns out, hadn't yet opened for the day. To kill a little time, we decided to pop into a nearby pastry shop to revive ourselves with a cup of coffee and a bite to eat.
Among the dizzying array of pastries behind the counter, there was one in particular that neither of us could possibly resist - a thick slice of simple shortbread-style pastry topped by a glossy cluster of mixed nuts. Closer inspection revealed a jumble of hazelnuts and cashews and almonds and pistachios barely held together by a sticky-chewy honey syrup, a hint of orange blossom, and a buttery cookie base that was firm, crumbly and not too sweet, like a very dense shortbread. I was smitten. It was love at first bite.
I wish I'd had the presence of mind to ask if the pastry had a particular name in Spanish (or Catalan), but unfortunately I must have been too busy eating to even think of it. The only name I have for it is "That Freakin' Amazing Spanish Nut Pastry Thingie", which doesn't seem to turn up any matches on Google. Sigh.
So, despite my best efforts to find a recipe for that sublime combination of chewy nuts and crisp crust, I've yet to find a perfect match.
This tart is the closest I've come. It has the same combination of nuts and honey and orange blossom on a crisp shortbread crust, but the filling for this tart is gooey like a pecan pie instead of being sticky and chewy like the original. Close, but no cigar. Still, it's quite delicious in its own right, which is why I've decided to share it anyways.
Besides, I'm thinking it's time to abandon my quest. Some memories are best left where they are. in a beautiful Art Deco pasteleria on a sleepy weekday morning in Barcelona, with an undiscovered city full of marvellous things to see and do waiting just beyond the front door.
NOTE: I've also made this tart in a dairy-free version by replacing the butter in the crust with a vegan shortening (like Earth Balance) and replacing the whipping cream in the filling with a vegan creamer (I used Belsoy). Aside from a slightly crumblier crust, it's surprisingly similar to the dairy version!
Buttery honeyed caramel sweetens toasted walnuts in this pat-in-pan tart.
Photo: Connie Miller of CB Creatives Styling: Christine Tobin
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The first bites of a slice of pecan pie? Rich decadence, loaded with molasses, brown sugar or corn syrup&mdashsometimes all three. But the next few forkfuls? Too often they skew closer to cloying.
Our search for a less saccharine alternative took us to the walnut groves of the Dordogne region of southwestern France, where people have been harvesting and eating walnuts for some 17,000 years. Less prehistoric is the region’s famous tarte aux noix, a walnut tart that combines a luscious filling of just a few ingredients with a crisp pastry crust.
The tart is simple enough. Most recipes feature a quick filling of honeyed caramel, walnuts, butter and a bit of salt, providing satisfying sweetness without being too sugary. At Milk Street, we adjusted the traditional recipe to deepen its flavor while maintaining its simplicity.
For the tart’s shell, we wanted more flavor and the ease of a pat-in-the-pan crust. Mixing whole-wheat flour with all-purpose flour boosted in a food processor with sugar and salt, then incorporated butter, egg yolk and vanilla. We processed the mixture until it was crumbly enough to form a crust when pressed into a tart pan&mdashno rolling pin necessary. We chilled the dough for half an hour to firm it before blind baking. The pastry baked up beautifully, even without pie weights.
For the filling, we made a quick caramel of sugar, honey and water, then added crème fraîche, butter and apple cider vinegar the acidity balanced the sweetness and brightened the finished tart. After the caramel cooled, we added egg yolks to enrich the filling to a custard-like consistency that held the nuts together.
After 30 minutes in the oven, the tart’s crust crisped into a delicious, almost shortbread-like texture, and the filling gelled into a nutty, balanced dessert that was much less sweet than pecan pie.
The resulting tart was still rich, but topped with crème fraîche or unsweetened whipped cream, it was satisfying to the last bite.
This tart is a staple on my Thanksgiving buffet every year.
It is my favorite nut tart, and I love it because it doesn't use cloyingly sweet corn syrup, instead it uses healthy honey!
I use honey everyday in my salad dressings as a substitute for sugar in baking and even as a facial mask (that is why I look so young. not).
Did you know that honey is an antibacterial? It will help with scars and acne. True.
I like Kings Own Brand Pure Honey from my local food market. They are 100% raw and unfiltered, made in small batches.
It's all about using the best ingredients when cooking and baking.
Think pecan pie, but no pecans here, just toasted walnuts and good quality candied orange peel.
You can make your own peel, but it's not my favorite thing to do, so I buy it on amazon here. I like the big strips of peel.
The crust is simple, and can be made in your food processor easily, even if you are not good at pie crust. I promise.
Honeyed Walnut Tart w/ Candied Orange Peel (adapted from Bon Appetit 2005):
1 1/2 cups all-purpose flour
1/4 teaspoon fine sea salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
3 cups toasted walnuts, chopped
1 1/2 cups (packed) golden light brown sugar
2 tablespoons finely chopped candied orange peel
2 teaspoons finely grated lemon zest
3 large eggs
3 tablespoons Kings organic honey
3 tablespoons fresh lemon juice
1 egg, whisked to blend with 2 teaspoons water (for glaze)
Blend flour and salt in processor. Add butter using on/off turns, process until mixture resembles coarse meal. Add 5 tablespoons ice water process until moist clumps form, adding water by teaspoonfuls if dry. Gather into ball flatten into disk. Wrap in plastic let stand 1 hour (do not chill).
Mix first 5 ingredients in medium bowl. Whisk eggs, honey, lemon juice, and orange-flower water in another medium bowl. Add egg mixture to nut mixture stir until well blended.
Position rack in center of oven and preheat to 375°F. Roll crust out on lightly floured surface into a large round (you want it to fit into your pan neatly). If you have any crust leftover, you can drape it over the filling, or make pretty shapes for the top of the tart.
Transfer to 10-inch-diameter tart pan with removable bottom.
Pour filling into crust, spreading evenly. Brush with egg glaze.
Bake tart until filling is deep golden and almost set, about 35-40 minutes.
Transfer to rack cool 15 minutes.
Carefully insert small knife between top edge of crust and pan sides in several places to loosen tart. Gently push up on tart bottom to release tart from sides of pan. Cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut tart into wedges.