The best delicious Lemon, Honey And Walnut Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon, Honey And Walnut Tart recipe today!
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What Makes This Lemon, Honey And Walnut Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon, Honey And Walnut Tart.
Ready to make this Lemon, Honey And Walnut Tart Recipe? Let’s do it!
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-CRUST-
1/2 c Unsalted butter; room
-temperature (1
; stick)
1/3 c Sugar
1 lg Egg yolk
1/2 ts Vanilla extract
1/4 ts Salt
1/8 ts Ground cloves
1 1/3 c All purpose flour
FILLING
1/2 c Sugar
1/3 c Honey
1/4 c Fresh lemon juice
3 lg Eggs
1 1/2 tb Grated lemon peel
3/4 ts Baking powder
1/4 ts Ground cloves
1 pn Salt
1 c Chopped walnuts; (about 4
-ounces)
Powdered sugar
Halved strawberries
For Crust:
Mix first 6 ingredients with electric mixer until well blended. Add flour
and mix until just combined. Gather dough into ball; flatten to disk. Wrap
in plastic and refrigerate at least 1 hour. (Can be prepared 1 day ahead.
Let dough soften slightly before continuing.)
Preheat oven to 350F. Butter and flour 9-inch-diameter tart pan with
removable bottom. Roll dough out between sheets of waxed paper to
12-inch-diameter round. Remove top sheet of paper. Transfer dough to
prepared pan, discarding second sheet of paper. Trim and finish edges.
refrigerate 15 minutes.
Line dough with foil and fill with dried beans or pie weights. Bake 15
minutes. Remove beans and foil and continue baking until crust is golden
brown, about 15 minutes. Cool completely on rack. (Can be prepared 1 day
ahead. Let stand at room temperature.)
For Filling:
Preheat oven to 350F. Mix first 8 ingredients in bowl until smooth. Spread
walnuts in crust. Pour lemon mixture over. Bake until filling is just set
in center, about 35 minutes.
Cool tart on rack. Sprinkle with powdered sugar. Arrange strawberry halves,
points towards center, around outer edge of tart and serve.
Serves 6 to 8.
Yields
1 servings
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