Page 210 - COMING UNSTUCK by Sara tuck

walnut This dense, walnutty tart

is equally good with a cup
honey tart of tea in the afternoon or
a glass of sherry after dinner.

with mascarpone

Serves 6-8 Whizz butter, icing sugar, salt, flour, walnuts and ginger
together to form crumbs. Add water and pulse to form bigger
Pastry: clumpy crumbs. Tip onto the bench and squash and pat into
120g (4 oz) butter, chilled, a round fat disc, wrap in plastic wrap and chill in the fridge
cubed for 15 minutes. Remove the pastry from the fridge, sit for
½ cup icing (powdered) sugar 5 minutes, then roll out between two pieces of baking paper.
pinch of salt Remove the top piece of baking paper and place the pastry
1½ cups plain flour side down into a 25cm (10 in) loose-bottomed tart tin. Remove
½ cup walnut halves the top layer of baking paper and squish the pastry well into
1 tsp ground ginger the edges of the tin and up the sides, trimming away excess.
1 tbsp ice water Chill in the fridge for half an hour while the oven preheats to
180˚C (350˚C). Gently prick the base of the pastry with a fork
Filling: and cut out a circle of baking paper a little larger than the tin.
½ cup runny honey Line the pastry with baking paper and fill with baking beans
½ cup cream (heavy cream) or raw rice – it must come at least some way up the sides of the
80g (3 oz) butter, roughly pastry. Cook for 10 minutes, carefully remove baking paper and
chopped weights and cook a further 10 minutes until lightly golden
2 tbsp sherry
1 tsp ground ginger Reduce oven temperature to 170˚C (340˚F). Heat honey, cream
2 eggs and butter together in a pot until butter has melted. Whisk in
2 egg yolks sherry and ginger. In a large bowl whisk eggs, yolks, and vanilla
1 tbsp vanilla extract then stir in honey mixture and walnuts. Pour into prepared
300g (10½ oz) whole shelled pastry base and cook 30-35 minutes until golden and set. Serve
walnuts warm or at room temperature with mascarpone.
200g (7 oz) mascarpone
to serve

206