Today's is the twenty-sixth entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:
A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z
so there will be 30 entries in total. As today is the twenty-sixth day in this series I am providing a recipe starting with the letter 'W'. This is a traditional recipe from Britain for a classic dish of venison baked in a puff pastry crust.
Walnut and Honey Tart Recipe
This is a traditional British recipe for a classic dessert of a honey, breadcrumb, sugar, egg and walnut filling baked in a wholemeal flour pastry base.
For the Pastry:
175g (1 1/4 cups) wholemeal flour
75g (6 tbsp) butter, diced
pinch of salt
freshly-grated zest of 1 orange
juice of 1 orange
For the Filling:
4 tbsp runny honey
75g (3/4 cup) wholemeal breadcrumbs
3 tbsp dark brown sugar
100g (1 cup) walnuts, roughly chopped
For the pastry, combine the flour and salt in a bowl. Add the diced butter and rub into the flour with your fingertips until the mixture resembles fine crumbs. Stir in the orange zest, then work in just enough of the orange juice to bring the mixture together as a dough.
Form the pastry into a ball, wrap in clingfilm (plastic wrap) then place in the refrigerator and chill for at least 20 minutes. After this time, turn the pastry out onto a floured work surface and roll it out until large enough to line a 20cm diameter fluted flan dish or tin. Prick the base of the dough, line with parchment paper (typically trimmed to a circle known as cartouche) and fill with baking beans then transfer to an oven pre-heated to 200ºC and blind bake for 10 minutes. Remove from the oven, take out the baking beans and baking parchment and set aside.
For the filling, combine the sugar, honey and breadcrumbs in a bowl. Add the eggs, one at a time, beating thoroughly to combine after each addition then work in the left-over orange juice.
Sprinkle the chopped walnuts in the base of the pastry case then pour over the filling. Transfer to an oven pre-heated to 200ºC and bake for about 20 minutes, or until the filling is set and golden (cover with greaseproof [waxed] paper or foil, if the tart is browning too quickly in the oven).
When the pastry is lightly coloured and the filling is set, remove from the oven and allow to cool for at least 20 minutes. This tart can be served either warm or cold and accompanied by ice cream, custard, cream or clotted cream.
This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'W'.
Find more British recipes on the Recipes from the British Isles page of this blog.
If you enjoyed this recipe, why not go over to the Celtnet site to download your completely FREE eBook of 45 Halloween recipes.