Friday, November 20, 2009

Honeyed Walnut Tart w/ Candied Orange Peel

walnut tart

Instead of my usual chocolate pecan pie for Thanksgiving, I decided on a walnut tart.

Why?
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:

Filling:

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.

Enjoy!











15 comments:

The Japanese Redneck said...

Stacey, that is too pretty to eat. I'm sure it's going to get oh's and ah's for everyone.

I'm not making a pecan pie either. I have a huge amount of walnuts and plan on making a walnut pie.

But, I did pick up the dark Karo syrup yesterday, so I already have what I need for it. I think I'm going to try my hand at a cream cheese pie crust to go with the pie.

Cross your fingers it turns out for me. It will be my very 1st attempt at making a pie crust....

Ciao Chow Linda said...

That looks sensational. I love baklava so I know I'd love that pie, but I can't buck tradition so it will be a pumpkin pie and apple pie (Noble Pig's upside down apple pie) for us - along with the butternut squash gelato. Have a great holiday and save me some walnut pie.

Proud Italian Cook said...

Cut me a slice please! Anything loaded with nuts is right up my alley. Then you have the added orange and that fabulous looking crust, who needs turkey!

Anonymous said...

Tis looks awesome!!!

Linda said...

YUMMMMM!!!!!
Keep the turkey. Ill just have that!!

kat said...

Ohhh what a fabulous looking dessert!

The Food Hunter said...

I'm drooling all over my keyboard :-)

Errin said...

This looks so much better than pecan pie which id usually too sweet for me.

Jen_from_NJ said...

Okay, I have a confession - I don't own a tart pan! You've made so many delicious tarts and this is the final straw... I need a tart pan! I love baklava so I'm sure that I would love this!

Dana said...

I so admire you for being ahead of the game on your cooking and baking. I need to get off my butt and do some prep! I am starting to panic... :)

one more mom said...

This looks amazing and I have walnuts to do this.

Need suggestions:
can I make this without the crust so my gluten intolerant sister can eat it? Can I add cranberries or is that going to ruin it?

Angela said...

This looks delicious! I love using ingredients that are already on hand. It always makes me feel so virtuous. Walnuts are so tasty and are a great alternative to the pecan. Great recipe and post!

AlisaG said...

Great recipe! Just made it - toasted the walnuts myself! Very tasty and yummy.

Kevin said...

That walnut tart looks really good!

Colloquial Cook said...

I'm also drowning under walnuts this year - I should try this with Golden syrup instead of corn syrup (which is not to be found here...)
Gorgeous!