Best Honey Walnut Tart Recipes

LEMON, HONEY AND WALNUT TART

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-HONEY-RUM TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the honey, rum and walnuts until well blended. Pour into the unbaked pie crust.
• Bake for 25 minutes, or until filling is set and edges are golden brown.

SWISS HONEY-WALNUT TART

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.)

HONEY-WALNUT TART

Steps:

• To make the pastry, combine the flour, sugar, and salt in a bowl. Cut the butter into the dry ingredients with a pastry blender or work quickly with your fingertips until the mixture resembles coarse cornmeal with some pea-size pieces remaining. With a fork, blend in the egg yolk and add up to 1 1/2 T of cold water, if necessary, to hold the dough together. Add egg yolk and gradually add water until dough ball forms. Press the dough into a disk. Cover it with plastic wrap and chill for 20 minutes before rolling. On a floured surface, roll out the disk to measure slightly larger than a 10 inch tart pan. Line the pan with the dough. Gently press the dough on the bottom of the pan toward the middle. Press down the dough around the sides so that just a fraction of an inch extends above the rim. Roll the rolling pin across the top of the pan to cut off the excess dough. Chill for 20 minutes or overnight. Preheat to 425. Press a double thickness of aluminum foil against the pastry to hold it in place. Bake the pastry until it begins to brown, about 10 minutes. Reduce the heat to 350, remove foil, and continue to bake until crust is lightly browned, 10 minutes. To make filling, break walnuts into pieces. In a large bowl, mix together the eggs, honey, corn syrup, rum, butter, and vanilla. Add the walnuts. Pour the filling into the shell. Bake until filling is puffed and pastry is golden, about 30 minutes.