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Honey Walnut Tart

Source of Recipe

Robin Sanders, Cook's Magazine November 1987


List of Ingredients

SWEET PASTRY
1/2 pound butter -- chilled
3 cups white flour
3/4 cup granulated sugar
1/4 teaspoon salt
2 egg yolks

HONEY WALNUT FILLING
2 cups walnuts
6 eggs
1 cup honey
2/3 cup corn syrup
3 tablespoons dark rum
3 tablespoons butter
1/2 teaspoon vanilla


Recipe

PREPARATION: For the pastry, In a food processor, put flour, salt, sugar and butter into the bowl and process with the steel blade attachment until mixture resembles a coarse meal with some pea-size pieces remaining. Continue processing, gradually adding egg yolks and up to 3 tablespoons of water, until dough forms a ball. Divide the dough in half and press into two discs. Wrap in plastic and chill at least 20 minutes before rolling. It can be refrigerated for a couple of days, but should be softened at room temperature before rolling.

Roll out one disc of dough to measure slightly larger than a 10-inch tart pan and line pan with dough. Gently press the dough on the bottom of the pan toward the middle. Press the dough around the sides down so that just a fraction of an inch extends. Roll the rolling pin across the top to cut off excess dough. Repeat the same procedure with the second disc of dough. Chill at least 20 minutes or even overnight.

Heat oven to 425ºF. Press a double thickness of aluminum foil against the pastry to hold it in place. Bake in preheated oven until pastry begins to brown, about 10 minutes. Reduce heat to 350ºF, remove the foil, and continue to bake until lightly browned, about 10 minutes. For the filling, break walnuts into pieces. In a bowl, mix together the eggs, honey, corn syrup, rum, butter, and vanilla. Add the walnuts. Put in prepared tart shells. Bake tarts in preheated oven until filling is puffed and pastry is golden, about 35 minutes. Tarts can be made several hours ahead. Cut into wedges and serve. Yields: 2 10-inch tarts