Lemon, Honey And Walnut Tart Recipe - Cooking Index
Lemon, Honey And Walnut Tart Recipe - Cooking Index
| Crust | ||
| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) - room temperature |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 cup | 198g / 7oz | Egg yolk (large) |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Ground cloves |
| 1 1/3 cups | 83g / 2.9oz | All-purpose flour |
| Filling | ||
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/3 cup | 78ml | Honey |
| 1/4 cup | 59ml | Fresh lemon juice |
| 3 cups | 594g / 20oz | Eggs (large) |
| 1 1/2 tablespoons | 22ml | Grated lemon peel |
| 3/4 teaspoon | 3.8ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1 | Salt | |
| 1 cup | 146g / 5.1oz | Chopped walnuts - (abt 4 oz) |
| Powdered sugar | ||
| Halved strawberries |
For Crust: Mix first 6 ingredients with electric mixer until well blended. Add flour and mix until just combined. Gather dough into ball; flatten to disk. Wrap in plastic and refrigerate at least 1 hour. (Can be prepared 1 day ahead. Let dough soften slightly before continuing.)
Preheat oven to 350 degrees. Butter and flour 9-inch-diameter tart pan with removable bottom. Roll dough out between sheets of waxed paper to 12-inch-diameter round. Remove top sheet of paper. Transfer dough to prepared pan, discarding second sheet of paper. Trim and finish edges. refrigerate 15 minutes.
Line dough with foil and fill with dried beans or pie weights. Bake 15 minutes. Remove beans and foil and continue baking until crust is golden brown, about 15 minutes. Cool completely on rack. (Can be prepared 1 day ahead. Let stand at room temperature.)
For Filling: Preheat oven to 350 degrees. Mix first 8 ingredients in bowl until smooth. Spread walnuts in crust. Pour lemon mixture over. Bake until filling is just set in center, about 35 minutes.
Cool tart on rack. Sprinkle with powdered sugar. Arrange strawberry halves, points towards center, around outer edge of tart and serve.
This recipe yields 6 to 8 servings.
Source:
Bon Appetit, March 1991
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