Honey Walnut Crumb Tart

The melt-in-your-mouth crust and the crumb topping for this tart are made from the same dough. Cornstarch and plenty of butter are the secret to its tenderness. The fact that the crust is patted into the pan and not rolled makes it particularly easy. Sandwiched between the crust and crumbs is a rich honey and walnut filling that takes on a caramelized flavor as it bakes.

It is always a good idea to bake a tart on a baking sheet, especially when the filling is a loose one. That way, if the pan springs a small leak, it won’t make a mess.

SERVES: 8

INGREDIENTS:

FOR CRUST AND CRUMBS

• 2 cups unbleached all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• ⅓ cup sugar
• ½ teaspoon salt
• 12 tablespoons (1½ sticks) cold unsalted butter, cut into bits
• 2 large egg yolks
• 1 teaspoon grated orange zest
• About 3 tablespoons cold water

FOR FILLING

• 1½ cups walnuts
• ⅔ cup sugar
• ¾ cup heavy cream
• 2 tablespoons honey

INSTRUCTIONS:

TO MAKE THE CRUST AND CRUMBS

1. In a large bowl, stir together the flour, cornstarch, baking powder, sugar, and salt.
2. Use a pastry blender or two forks to blend in the cold butter until the mixture forms small crumbs.
3. In a small bowl, beat together the egg yolks, orange zest, and 3 tablespoons of water.
4. Pour the egg yolk mixture over the flour mixture and stir with a fork until evenly moistened.
5. Use your hands to pick up some of the dough and squeeze it until it holds together. If the dough is too dry, sprinkle it with up to 1 tablespoon of water. Repeat until the ingredients hold together and can be formed into a ball.
6. Set aside one quarter of the dough for the topping. Pat the remaining dough into the bottom and up the sides of a 9-inch tart pan. Refrigerate the tart pan and reserved dough for at least 1 hour.

TO MAKE THE FILLING

1. In a heavy saucepan, stir together the walnuts, sugar, cream, and honey.
2. Cook over low heat, stirring occasionally, until the sugar has dissolved, about 10 minutes. Remove from heat and let cool.

TO BAKE THE TART

1. Preheat the oven to 375°F (190°C) and place a rack in the center.
2. Place the tart pan on a baking sheet.
3. Pour the cooled walnut filling into the tart shell.
4. Crumble the reserved dough into crumbs and scatter them over the filling.
5. Bake the tart for 1 hour, or until the crumbs are golden brown.
6. Cool on a wire rack for 20 minutes.
7. Remove the rim of the pan and let the tart cool completely before serving.

• This tart is best enjoyed warm, allowing the flavors to fully develop and the crust to retain its crispness. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, adding a creamy and cool element to the warm and nutty tart.
• With its combination of honey, walnuts, and buttery crust, the Honey Walnut Crumb Tart is a delightful dessert that is both comforting and indulgent. Whether served at a special occasion or enjoyed as a treat with a cup of tea, this tart is sure to impress with its rich flavors and delightful texture.