La Bonissima

Walnut-Honey Tart

Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is the real thing—no apples. Just a dense, rich, double-crusted walnut tart with a chocolate glaze. We have defied tradition by adding a little honey to the glaze to pick up the honey in the filling. This tart is delicious served with whipped cream.



  • cups (all-purpose) flour
  • ½ cup sugar
  • ½ pound unsalted butter, very cold, cut into thin slices
  • 2 large egg yolks
  • 1 tablespoon grated orange or lemon zest
  • 3 tablespoons heavy cream
  • ½ teaspoon vanilla extract


    For the pastry, combine the flour and sugar in a mixing bowl or in the bowl of a food processor. Cut or process in the butter with short pulses until the mixture resembles coarse cornmeal. Lightly beat the remaining ingredients together. Gradually work it into the flour mixture with your fingers, or pour it through the feed tube with the processor running and process just until the dough comes together. Divide the dough in half and shape into 2 thick disks. Cover with plastic and refrigerate about 1 hour.

    For the filling, combine all ingredients except the butter in a mixing bowl.

    Preheat the oven to 350°F. To assemble the tart, roll out one pastry disk to an 11-inch circle on a lightly floured surface. Ease into a 9-inch tart pan. Pat the filling mixture into the tart shell and dot with the butter. Brush the edge of the crust with water. Roll out the second pastry disk to a 10-inch circle and lay it over the filling. Pinch the edges to seal and cut a vent in the top.

    Bake until the crust is golden brown, about 30 minutes. Let cool to room temperature on a wire rack.

    For the glaze, combine the chocolate, cream, water, and honey in the top of a double boiler and heat over simmering water until the chocolate is melted. Remove from the heat and stir in the rum and butter.

    Invert the cooled tart onto a rack. Pour the glaze over the tart, smoothing it with a spatula. If the glaze is not smooth, pour a little more over it. Transfer the tart to a serving plate. Do not refrigerate.