Honeyed Nut Tart
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 1¾ cups all purpose flour
  • ⅓ cup powdered sugar
  • 1 tsp salt
  • 10 tbsp chilled unsalted butter, cut into small cubes
  • 1 orange, zested and juiced
  • 1 cup whipping cream
  • ½ cup sugar
  • ¼ cup (packed) brown sugar
  • ¼ cup dark honey
  • ½ cup coarsely chopped walnuts, roasted
  • ½ cup almonds, roasted
  • ½ cup shelled unsalted pistachios, roasted
  • ½ cup hazelnuts, roasted
  • ½ cup unsalted cashews, roasted
  • 1½ teaspoons orange blossom water
  • Pinch of salt
  • ¼ cup sliced blanched almonds
  1. To make the crust, combine flour, icing sugar and salt in a food processor, and blend to mix. Add butter and orange zest, and pulse a few times until the butter is mostly incorporated and mixture resembles coarse meal. Add 2 tbsp juice from the orange, and pulse again until moist clumps start to form. If the dough looks too dry, continue adding orange juice a teaspoon at a time until the dough begins to clump together.
  2. Turn out onto a 10-inch tart pan with removable bottom. Press dough evenly onto the bottom and up the sides of the pan. Transfer to the freezer to chill for 30 minutes.
  3. Preheat the oven to 350F.
  4. While the dough chills, prepare the filling. In a medium saucepan set over medium-high heat, combine the cream, sugar, brown sugar and honey. Bring the mixture to a boil, stirring occasionally, until the sugar dissolves. Continue cooking, stirring constantly, for another 4 minutes or until the syrup is dark and slightly thickened. Remove from heat, and stir in the toasted nuts and orange blossom water (do not add the sliced almonds just yet, though).
  5. Once the crust is fully chilled, spoon in the prepared filling. Scatter the sliced almonds evenly over top.
  6. Bake in preheated oven until the crust is golden and filling is dark brown and bubbly, about 35-40 minutes. Transfer the tart pan to a wire rack to cool completely.
  7. Once the tart is cooled, carefully remove the pan edges. Serve the tart in very thin wedges (it's seriously rich stuff), accompanied by a pot of strong coffee or black tea.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/im-just-nutty-for-you-honey-honeyed-nut/