7 hours ago
Thursday, November 17, 2016
This tart is a staple on my Thanksgiving buffet every year.
It is my favorite nut tart, and I love it because it doesn't use cloyingly sweet corn syrup, instead it uses healthy honey!
I use honey everyday in my salad dressings; as a substitute for sugar in baking; and even as a facial mask (that is why I look so young!....not).
Did you know that honey is an antibacterial? It will help with scars and acne. True.
I like Kings Own Brand Pure Honey from my local food market. They are 100% raw and unfiltered, made in small batches.
It's all about using the best ingredients when cooking and baking.
Think pecan pie, but no pecans here, just toasted walnuts and good quality candied orange peel.
You can make your own peel, but it's not my favorite thing to do, so I buy it on amazon here. I like the big strips of peel.
The crust is simple, and can be made in your food processor easily, even if you are not good at pie crust. I promise.
Honeyed Walnut Tart w/ Candied Orange Peel (adapted from Bon Appetit 2005):
1 1/2 cups all-purpose flour
1/4 teaspoon fine sea salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
3 cups toasted walnuts, chopped
1 1/2 cups (packed) golden light brown sugar
2 tablespoons finely chopped candied orange peel
2 teaspoons finely grated lemon zest
3 large eggs
3 tablespoons Kings organic honey
3 tablespoons fresh lemon juice
1 egg, whisked to blend with 2 teaspoons water (for glaze)
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).
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 375°F. Roll crust out on lightly floured surface into a large round (you want it to fit into your pan neatly). If you have any crust leftover, you can drape it over the filling, or make pretty shapes for the top of the tart.
Transfer to 10-inch-diameter tart pan with removable bottom.
Pour filling into crust, spreading evenly. Brush with egg glaze.
Bake tart until filling is deep golden and almost set, about 35-40 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.