Since I was going to Dubai for work for a few days, my sweetheart told me I may as well leave a little something behind to sweeten up his lonely days at home.
So, last sunday I was baking another tart that will last a few days, in fact, it needs to rest two days before it can be eaten, chances are I get a piece as well when I return next Saturday.
For the dough
200g cold butter
A pinch of salt
For the filling
2dl heavy cream (won’t work with diet products)
1 tbl spoon honey
For the dough, mix the flour and sugar in a bowl, cut the cold butter in pieces and put it on the sides in the bowl. Mix the egg with the salt, add it to the flour. Now mix gently until you get a soft dough, it remains quite sticky. Wrap in a foil and let rest in the fridge for 30 mins.
Meanwhile, chop the walnuts coarsely. In a pan, melt the sugar slowly until it turns brown, but not too dark. Add the nuts and stir until they are covered with sugar. Now add the cream and stir until the sugar has completely dissolved. Now add the honey and stir well once more, remove from heat and let rest.
Heat the oven to 220c. Grease a baking pan of 26cm diameter, take 2/3 of the dough and roll it until it is approx. 5mm thin, put it in the baking pan, ensuring you have a rim of about 4cm. Now add the nut filling and distribute it evenly, fold the rim down onto the filling. Roll out the remaining dough to a shell of 26cm diameter and cover the tart with it. With a fork, press the rim so it sticks well together. Pierce the shell a few times with the fork as well.
Bake for 10 mins at 220c, then reduce the heat to 180c and bake for another 30-40mins.
Now comes the difficult part, it smells so nice, you’d love to dig in right away, but -stop- you need to wait two days to let the flavours unfold.