Why nut tart is a favourite
People enjoy this recipe because it has a wonderful balance of textures. The sweet syrup binds the ingredients together to create a satisfying bite. This nut tart uses simple items that you likely already have in your kitchen cupboard. You can serve it warm or cold depending on the occasion.
Follow these 4 steps for nut tart
Prepare the pastry: Roll out the pastry on a lightly floured surface and use it to line a tart tin. Prick the base all over with a fork and place it in the fridge to chill for fifteen minutes.
Blind bake: Cover the pastry with a piece of baking paper and fill it with ceramic beads or dried beans. Bake for ten minutes then remove the paper and beads and bake for five more minutes until the base is dry.
Mix the filling: Melt the butter with the brown sugar and honey in a small saucepan over a low heat. Remove the pan from the heat and stir in the mixed nuts and the beaten egg until everything is well combined.
Final bake: Pour the mixture into the prepared pastry case and spread it out evenly. Bake for twenty minutes until the filling is bubbly and golden then allow the tart to cool completely before serving.
Good advice for nut tart
Use a mix of different nuts for the best flavour in your nut tart. Toasting the nuts slightly in a dry pan before adding them to the syrup can add extra crunch. Make sure the pastry is cold before it goes into the oven to prevent it from shrinking. If the crust browns too quickly you can cover the edges with a bit of foil. Let the tart cool completely in the tin so the filling sets properly. Using a loose bottom tin makes it much easier to remove the pastry once it is finished. This recipe also works well if you add a tiny pinch of sea salt to the honey mixture.
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plaice with hollandaise sauce,
pasta with chicken and cream sauce or
salmon fishcakes.
