HONEY AND WALNUT TART
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
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
HONEYED WALNUT TART
Categories Nut Dessert Bake Thanksgiving Walnut Fall Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- 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).
- For filling:
- 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. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut tart into wedges.
- *Available in the baking or liquor section of some supermarkets and at liquor stores.
WALNUT ROSEMARY TART WITH ORANGE CHANTILLY CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- For the tart shell: In the bowl of a food processor, pulse the walnuts, rosemary and 2 tablespoons of the flour until the nuts are finely ground. Add the granulated sugar, salt and remaining 3/4 cup flour and pulse to blend. Add the butter and pulse until the dough resembles coarse sand. Pour in 1 tablespoon cold water and pulse until the dough just comes together in a ball. Shape the dough into a disc, wrap in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
- Place the dough between 2 sheets of parchment paper and roll it out until it is 1/4 inch thick and 10 inches in diameter. Transfer the dough to a 9-inch tart pan and press the dough into the bottom and up the sides of the pan, trimming away any excess dough. Prick the dough with a fork, place the tart pan on a baking sheet and bake until light brown, about 20 minutes. Set aside while you make the filling.
- For the tart filling: Melt the butter in a small saucepan over medium heat until it is golden brown and fragrant, about 3 minutes. In a large bowl, whisk together the brown sugar, honey, cream, vanilla and salt. Add the browned butter, walnuts and rosemary and stir to combine.
- Pour the filling into the tart shell and place on a baking sheet. Bake until the filling is bubbly and thick, about 35 minutes. If the edges of the crust begin to get too dark, cover the tart loosely with foil. Transfer the tart to a wire rack to cool.
- For the orange chantilly cream: In the bowl of a stand mixer with a whisk attachment, combine the cream, granulated sugar and orange zest and juice and beat until soft peaks form, about 2 minutes.
- To serve, dust the tart with powdered sugar and top each slice with a dollop of the cream.
WALNUT CARAMEL TART
Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
- Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
- To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
- Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.
Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
HONEY-WALNUT PIE
Crunchy walnuts and sweet honey come together in delicious pie that will be a welcome addition to any dessert table at your next Thanksgiving feast.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place a 9 1/8-by-1 3/8-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Refrigerate while making filling.
- Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.
- On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut 5 slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal, and tuck into ring. Brush with remaining beaten egg, and sprinkle with sanding sugar.
- Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. Can be stored, covered, overnight.
WALNUT TART
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
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.
HONEY BUTTER TARTS
This is my mother's butter tart recipe and I think it is the best one. Hope you agree!
Provided by KIM BOYLE
Categories Desserts Pies Tarts Butter Tart Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pastry shells on a baking sheet.
- Beat butter with an electric mixer in a bowl until smooth and creamy; beat in brown sugar and honey. Beat egg, lemon juice, water, vanilla, and salt into butter mixture just until combined; stir in raisins. Fill tart shells 1/2-full with butter mixture.
- Bake in the preheated oven until filling is bubbly and pastry is golden, about 30 minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 40.5 g, Cholesterol 17.7 mg, Fat 9.8 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 126.9 mg, Sugar 25.1 g
LEMON, HONEY AND WALNUT TART
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
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.
More about "honey walnut tart recipes"
WALNUT AND HONEY TART | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3.5/5 (68)Total Time 58 minsCategory DessertCalories 409 per serving
PEAR, HONEY AND WALNUT TART - FOOD BEST RECIPES
From foodbestrecipes.com
TANGERINE HONEY WALNUT CAKE FROM FRENCH JURA
From pardonyourfrench.com
HONEY, FIG AND WALNUT TART - HOME SWEET SWEDEN
From homesweetsweden.com
LEMON, HONEY AND WALNUT TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PEACH, HONEY & WALNUT TARTS RECIPE | GOOD FOOD
From goodfood.com.au
HONEY-SPICE WALNUT TART - RECIPE - FINECOOKING
From aqfoods.wew.selfip.com
HONEYED WALNUT TART RECIPE | BON APPéTIT
From bonappetit.com
HONEY-SPICE WALNUT TART - RECIPE - FINECOOKING
From finecooking.com
WALNUT HONEY RUM TART RECIPE
From crecipe.com
HONEY WALNUT TART RECIPE - COOKEATSHARE
From cookeatshare.com
LEMON, HONEY AND WALNUT TART
From tastedandapproved.com
LEMON, HONEY AND WALNUT TART RECIPE - COOKEATSHARE
From cookeatshare.com
HONEY WALNUT TART | CANADIAN LIVING
From canadianliving.com
HONEY WALNUT TART RECIPES - FOOD NEWS
From foodnewsnews.com
HONEY & WALNUT TART - DAWN A DENTON
From dawnadenton.com
HONEYED WALNUT TART | DESSERT RECIPES | GOODTOKNOW
From goodto.com
HONEY WALNUT TARTS RECIPES | FOOD NETWORK CANADA
From pinterest.ca
WALNUT AND HONEY TARTS | FOOD TO LOVE
From foodtolove.co.nz
HONEY WALNUT CHOCOLATE GLAZED TART - CALIFORNIA WALNUTS
From walnuts.org
HONEY-WALNUT TART | PARENTS
WALNUT TART WITH ORANGE AND HONEY-INFUSED SALTED CARAMEL
From thespanishradish.com
WALNUT HONEY TART RECIPES | ZAIQA
From zaiqa.com
WALNUT-HONEY-RUM TART - TARTS
From worldrecipes.org
HONEY WALNUT TART - RECIPE | COOKS.COM
From cooks.com
NO BAKE FIG, HONEY & WALNUT TARTS - THE MARMALADE TEAPOT
From themarmaladeteapot.com
PEAR WALNUT HONEY TART - PARDON YOUR FRENCH
From pardonyourfrench.com
PLUM WALNUT AND HONEY TART | JERNEJ KITCHEN
From jernejkitchen.com
HONEY WALNUT TART RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HONEY AND WALNUT TART | RECIPE | HONEY RECIPES, WALNUT RECIPES ...
From pinterest.co.uk
WALNUT TART RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
WALNUT HONEY TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WALNUT AND HONEY TARTS - PLAIN.RECIPES
From plain.recipes
APPLE WALNUT CAKE WITH HONEY - EASY AND SUPER MOIST! (VIDEO)
From everyday-delicious.com
HONEY WALNUT TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HONEY WALNUT CAKE - LIV FOR CAKE
From livforcake.com
BEST HONEY WALNUT TARTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love