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.

Cakes and bakes
Why stop at one slice?
  • Preparation time 30 minutes plus chilling time (prep. time)
  • Cooking time 45 minutes  (cooking time)
  • Serves 6-8


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.