As with all sweet pastry, speed and a cool environment are crucial to the result. By a stroke of luck I discovered that the added cornflour in the mix helps make the pastry dry, producing a better, crisper result. When baking a tart case blind, I recommend covering the pastry with cling film rather than foil or baking parchment, as these can often puncture the pastry. We get our arbutus honey from La Fromagerie, which also sells it by mail order.
Well ahead, make the sweet pastry: cream the softened butter with the sugar, add the eggs and combine lightly. Then add the sieved flour, cornflour and salt. Knead lightly, wrap in cling film and refrigerate for 2 hours.
Towards the end of this time, preheat the oven to 160°C/gas 3. Roll the dough out to a thickness of about
When ready to finish the tart, preheat the oven again to 160°C/gas 3.
Shell the walnuts and crush them coarsely. Whisk together with the rest of the ingredients.
Spoon the mixture into your precooked tart case and bake until the filling is just set, about 20 minutes.
© 2008 Anthony Demetre. All rights reserved.