Walnut and Arbutus Honey Tart


Preparation info

  • Difficulty


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

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.


  • 170 g fresh wet walnuts
  • 90 g caster sugar
  • 70 g unsalted butter, softened
  • 3 eggs
  • 70 g liquid honey, preferably Arbutus honey
  • 2 tablespoons Oloroso sherry (any other sherry or even rum would do)

For the Sweet Pastry

  • 80 g butter
  • 50 g sugar
  • 2 eggs
  • 130 g flour
  • 10 g cornflour
  • pinch of salt


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 3 mm. and use to line a 20 cm. tart ring. Line with cling film, weight with baking beans and bake blind until golden, about 20 minutes. Allow to cool.

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.