Name: Walnut Tart
Yield: serves 4-6
Ingredients: 7½ fl oz golden syrup; 6 oz shelled walnut halves; 1 teaspoon salt; 1 teaspoon vanilla essence; 4 oz plain flour; 2 oz softened butter; pinch salt; 2 oz butter; 2 egg yolks; 3 eggs; 1 tablespoon flour; 7 oz caster sugar; 2 oz caster sugar

Preparation info

serves
4-6

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

London chef Simon Hopkinson at his restaurant, Bibendum, uses a similar but slightly cakier walnut filling, as follows, I marginally prefer it to the recipe above. You can, of course, use pecans here instead.

Ingredients

pastry

4 oz plain flour
pinch salt
2 oz

Dessert
Pastry
Vegetarian
October

Method

With pastry this rich, it is better to use a good-processor. Whizz up the flour, salt, butter and sugar. Then, with the machine running, plop in the yolks. The mixture should come together into a crumbly dough. Take out and press together gently in your hands. Wrap in clingfilm and chill for 30 minutes, then roll out and line a 9in flan tin. This is very short pastry. Don’t worry if it tears an

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Ingredients

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