Walnut tart

Name: Walnut tart
Ingredients: 100 g piain flour; A pinch of salt; 1 tsp fennel seeds, ground; 130 g cold unsalted butter, cut into small cubes; 1 large free-range egg, lightly beaten; 240 g caster sugar; 240 g caster sugar; 180 ml double cream; 2 tbsp good honey; 1 tsp ground cinnamon; 200 g walnuts

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

This is delicious with coffee. And happily, it’s at least as good the next day as on the day it is cooked. The fennel in the pastry and the cinnamon in the filling don’t overpower in any way – walnuts seem to have an affinity with both flavours. I like to eat this tart with double cream or yoghurt.

Ingredients

For the pastry

100 g piain flour
A pinch of salt
1

Pie
Vegetarian
Autumn
December
November
October

Method

Preheat the oven to 180°C/Gas 4.

For the pastry, put the flour, salt, fennel and sugar in a food processor and pulse for a moment to combine. Add the butter and whiz briefly until the mixture resembles fine breadcrumbs. Add about two-thirds of the egg and process briefly, until