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.