Sense of Home Kitchen
Honeyed Walnut Tart
~from the Sense of Home Kitchen, adapted from Bon Appétit, October 2005~
8 servings
Crust
1 1/2 cups all purpose flour
1/4 teaspoon salt
7 tablespoons chilled butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Filling
3 cups toasted walnuts, chopped
1 1/2 cups packed brown sugar
2 tablespoons finely chopped candied ginger
1 tablespoon finely grated lemon peel
3 large eggs
3 tablespoons honey
3 tablespoons fresh lemon juice
1 tablespoon orange liqueur
1 egg, whisked to blend with 2 teaspoons water (for glaze)
Crust:
Blend flour and salt in processor. Add butter; using on/off turns, process until mixture resembles a coarse meal. Add 5 tablespoons ice water; process until moist clumps form, adding water by teaspoonfuls if dry. Much of this will depend on the amount of humidity in the air. I have to add more water in winter when the air is dry, less in the summer. Gather into a ball and flatten into a disk. Wrap in plastic and let stand for 1 hour (do not chill). This is a very easy crust to work with, holds together and rolls out well.
For Filling:
Mix first four ingredients in a medium-sized bowl. Whisk eggs, honey, lemon juice, and orange liqueur in another medium-sized bowl. Add egg mixture to nut mixture; stir until well blended.
Position rack in center of oven and preheat to 400 degrees Fahrenheit. Roll crust out on lightly floured surface to an approximately 14-inch round. Transfer to an 11-inch-diameter tart pan with a removable bottom, allowing crust to drape over pan (or use any pan that can withstand the 400 degree heat and shape as you please). Pour filling into crust, spreading evenly. Fold edges over filling pleating as needed. Brush with egg glaze.
Bake tart until filling is deep golden and almost set, about 40 minutes. Transfer to a rack; cool 15 minutes. Carefully insert small knife between top edge of crust and pan sides in several places to loosen tart. (And here is where the removable bottom comes in so handy.) Gently push up on tart bottom to release tart from sides of pan. Cool completely. (Can be made 1 day ahead, cover with foil and store at room temperature.) Cut tart into wedges and serve with a scoop of creamy vanilla ice cream.
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