Honey and walnut tart
- May 2017
- Serves 10-12
- Hands-on time 35 min, oven time 1 hour 10-15 min, plus chilling
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.
- 24g (7.6g saturated)
- 57.4g (43.5g sugars)
See Wine Match
Tempting as it is to skip this step, blind baking the pastry until it is virtually cooked creates a crisp base, even when the filling you add afterwards is very wet.
Wrapped in cling film, the pastry will keep for up to 24 hours in the fridge or 1 month in the freezer. The finished tart will keep in a sealed container for 24 hours.
How to blind bake: Once you’ve lined your tin with pastry, prick the base with a fork. Line the pastry with non-stick baking paper or foil, then fill with ceramic baking beans to stop the pastry bubbling up as it cooks. Remove the beans and paper, then bake the tart uncovered until golden. Crucial tip: it should feel sandy to the touch.
What's the perfect wine match?
Our friends at Majestic Wine recommend Royal Tokaji Late Harvest Riesling. These Riesling grapes were left to ripen on the vines for longer, leading to an intense and exotic sweetness that’s the perfect match for this sweet and sticky tart.
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