Honey And Walnut Tart Recipes

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HONEY AND WALNUT TART



Honey and walnut tart image

Similar to American-style pecan pie, this impressive tart is made with buttery pastry and a sweet, sticky filling of honey, brown sugar and walnuts. Serve with ice cream and you'll be in dessert heaven.

Provided by delicious. magazine

Categories     Kale recipes

Yield Serves 10-12

Number Of Ingredients 14

200g plain flour
100g unsalted butter
75g caster sugar
2 large free-range egg yolks, beaten
For the filling
3 large free-range eggs and 3 yolks
200g light brown muscovado sugar
340g clear honey
2 tbsp double cream
1 tbsp plain flour
1 tsp vanilla extract
200g walnut pieces, toasted for 5 minutes on a baking tray in a hot oven, then roughly chopped
You'll also need...
23cm fluted tart tin

Steps:

  • For the pastry, put the flour and butter in a food processor and whizz to the consistency of fine breadcrumbs. Add the sugar and whizz to mix. Add the egg yolks and pulse until the mixture forms clumps. Tip onto cling film, wrap and shape into a disc; chill for 30 minutes.
  • Heat the oven to 200°C/180°C fan/gas 6 with a baking sheet inside. Roll out the pastry to the thickness of a £1 coin. Line the tart tin with the pastry, then trim off any excess. Chill for 15 minutes. Prick the base with a fork and line with baking paper. Fill with ceramic baking beans, then bake for 20 minutes. Remove the paper and beans, then bake for 5 minutes until the pastry is golden.
  • In a mixing bowl whisk together all the filling ingredients (except the walnuts). Fill the base with the walnuts, then pour over the filling mixture. Bake for 45-50 minutes until just set with a slight wobble. Leave to cool in the tin, then serve at room temperature (or slightly warm) with double cream or ice cream.

Nutrition Facts : Calories 480kcals, Fat 24g (7.6g saturated), Protein 8.3g, Carbohydrate 57.4g (43.5g sugars), Fiber 1.5g

SWISS HONEY-WALNUT TART



Swiss Honey-Walnut Tart image

Categories     Nut     Dessert     Bake     Thanksgiving     Rosh Hashanah/Yom Kippur     Walnut     Fall     Honey     Phyllo/Puff Pastry Dough     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 11

1/3 cup plus 1 tablespoon whipping cream
1/4 cup honey
1 tablespoon unsalted butter
2/3 cup sugar
3 tablespoons water
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
2 cups coarsely chopped walnuts
1 large egg, beaten to blend
1 large egg yolk

Steps:

  • Stir 1/3 cup cream, honey and butter in small saucepan over medium heat until butter melts. Set aside. Stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns golden, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Remove from heat. Add warm cream mixture (mixture will bubble up). Stir over very low heat until smooth. Add vanilla. Chill uncovered until cold, about 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
  • Roll out 1 pastry sheet on floured surface to 11-inch square. Using 10-inch-diameter cake pan bottom as guide, trim to 10-inch round. Transfer to ungreased baking sheet. Roll out second pastry sheet to 11-inch square. Using 11-inch-diameter tart pan bottom as guide, trim to 11-inch round. Using fork, score design on 11-inch round; cut out small hole from center.
  • Mix nuts into cold caramel. Brush beaten egg in 1-inch border on pastry on baking sheet. Spread filling over pastry, mounding in center and leaving 1-inch border. Cover with 11-inch round. Press to seal. Fold edge of bottom pastry over top pastry. Seal edge tightly. Mix 1 tablespoon cream and yolk into remaining beaten egg. Brush top of tart with egg mixture. Chill tart on baking sheet 1 hour.
  • Preheat oven to 400°F. Bake tart until golden, about 25 minutes. Cool. (Can be made 8 hours ahead.)

LEMON, HONEY AND WALNUT TART



Lemon, Honey and Walnut Tart image

Categories     Mixer     Dessert     Bake     Lemon     Walnut     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 20

Crust
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 1/3 cups all purpose flour
Filling
1/2 cup sugar
1/3 cup honey
1/4 cup fresh lemon juice
3 large eggs
1 1/2 tablespoons grated lemon peel
3/4 teaspoon baking powder
1/4 teaspoon ground cloves
Pinch of salt
1 cup chopped walnuts (about 4 ounces)
Powdered sugar
Halved strawberries

Steps:

  • For Crust:
  • Mix first 6 ingredients with electric mixer until well blended. Add flour and mix until just combined. Gather dough into ball; flatten to disk. Wrap in plastic and refrigerate at least 1 hour. (Can be prepared 1 day ahead. Let dough soften slightly before continuing.)
  • Preheat oven to 350°F. Butter and flour 9-inch-diameter tart pan with removable bottom. Roll dough out between sheets of waxed paper to 12-inch-diameter round. Remove top sheet of paper. Transfer dough to prepared pan, discarding second sheet of paper. Trim and finish edges. refrigerate 15 minutes.
  • Line dough with foil and fill with dried beans or pie weights. Bake 15 minutes. Remove beans and foil and continue baking until crust is golden brown, about 15 minutes. Cool completely on rack. (Can be prepared 1 day ahead. Let stand at room temperature.)
  • For Filling:
  • Preheat oven to 350°F. Mix first 8 ingredients in bowl until smooth. Spread walnuts in crust. Pour lemon mixture over. Bake until filling is just set in center, about 35 minutes.
  • Cool tart on rack. Sprinkle with powdered sugar. Arrange strawberry halves, points towards center, around outer edge of tart and serve.

WALNUT TART



Walnut Tart image

Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup butter, softened
1/4 cup sugar
1 egg yolk
1 cup all-purpose flour
FILLING:
2 cups coarsely chopped walnuts
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup dark corn syrup
1/2 cup heavy whipping cream, divided

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.

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