Sissinghurst honey, hazelnut and walnut tart
Flower-rich gardens like the ones at Sissinghurst go a long way towards keeping Britain’s bees buzzing. Try making this sweet and simple tart with raw British honey.
For the pastry:
- 175g/6oz plain flour
- 85g/3oz butter, diced
- 40g/1½oz icing sugar
- 2 tbs water
For the filling:
- 85g/3oz butter
- 100g/3½oz set honey
- 4 medium eggs
- 175g/6oz demerara sugar
- 100g/3½oz walnut pieces
- 100g/3½oz shelled cobnuts or hazelnuts, lightly toasted, roughly chopped
- Add the flour, butter and icing sugar to a bowl or electric mixer and rub in the butter until it resembles fine crumbs. Gradually mix in the water to make smooth dough.
- Lightly knead the pastry, then roll out on a lightly floured surface until a little larger than a 23cm/9-inch buttered tart tin. Press the pastry into the tin and trim above the top to allow for shrinkage. Prick the base and chill for 30 minutes.
- Preheat the oven to 190°C/gas mark 5. Line the case with baking paper and beans. Bake for 10 minutes, remove the paper and beans and cook for 5 more minutes.
- Meanwhile, melt the butter in a saucepan, take off the heat and stir in the honey. Beat the eggs lightly in a bowl, then beat in the butter mixture followed by the sugar. Mix until smooth.
- Sprinkle the nuts over the base of the tart case, pour in the honey mix and bake for 30–40 minutes or until the filling is set.
- Leave to cool, cut into wedges and serve with thick cream or crème fraiche.
For more recipes, including this one, check out our National Trust Cookbook - available to buy from the online shop.