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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.
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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.
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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.
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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.
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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.
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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.