WALNUT HONEY TART
FOR THE DOUGH:
3 sticks (1 1/2 cups) margarine, divided use
1 cup plus 3 tablespoons granulated sugar
4 egg yolks
1 small lemon, Zest of
1 teaspoon vanilla
3 1/4 cups sifted all-purpose flour
FOR THE FILLING:
8 ounces light brown sugar (half of a 1-pound box)
1/2 cup honey
1 (16 ounce) package chopped walnuts*
FOR THE GLAZE:
1 beaten egg
Preheat oven to 350 degrees F. Grease a 10-inch springform pan with margarine or vegetable shortening. Cut a round circle of parchment paper to fit inside bottom of pan, insert and grease the paper.
TO MAKE THE DOUGH:
Combine 1 cup margarine and sugar in a mixing bowl. Beat on low speed until light. Add yolks, one at a time, then add lemon zest and vanilla. Slowly add flour while mixing on low speed and mix until just combined. Scrape dough out of bowl - it will be soft - and divide into roughly half. (For best results, one piece should be slightly larger than the other.) Set aside at room temperature.
TO PREPARE FILLING:
Combine the remaining 1/2 cup margarine, brown sugar and honey in a heavy, medium-size saucepan. Bring to a boil, and boil for 3 minutes.
Remove from heat and fold in walnuts. Allow to cool slightly, about 15 minutes.
TO ASSEMBLE TART:
Take the larger piece of dough and press into the bottom of the pan and about 1 inch up the side. Gently add the walnut filling, spreading the mixture evenly to the sides of the dough. Filling should be about the same height or lower than the dough on the sides of the pan.
On a well-floured, flat 10-inch surface (a tart pan bottom or cardboard circle works well), carefully roll out remaining dough into a 10-inch circle. Slide dough carefully onto tart filling. Press and smooth dough, sealing edges with dough on the sides of the pan. Brush the dough with the beaten egg. If desired, use a fork to score the dough, creating a decorative pattern.
Bake in the center of the oven for about 50 minutes, or until the top is golden brown.
*Almonds, pecans or macadamia nuts may be substituted for the walnuts.
Adapted from unknown source |
