Walnut Tart

Name: Walnut Tart
Yield: makes 8 servings
Ingredients: 1 unbaked Sweet Tart Pastry (page 654) shell in a 9-inch tart pan; Butter for the dish; 1 1/4 cups sugar; 8 tablespoons (1 stick) butter; 1/2 cup heavy cream; 1/4 cup honey; 2 cups roughly chopped walnuts (you should have large chunks)

December 14, 2011

For nut lovers, there is no better dessert than a walnut tart, and one of the great things about it is that you can always find high-quality walnuts—no searching for a ripe peach or waiting for strawberry season. The recipe is so common that it is claimed by nearly every region of France and is found in varying forms in other parts of Europe as well; everyone, it seems, has his or her own version. This, of course, is my favorite; if you can find honey made from lavender, it’s even better.

Recipe notes

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