Sticky, nutty, fruity tart recipe

CLICK TO RATE
(14 ratings)

Woman's Weekly make this classic rich shortcrust pastry filled with a generous helping of honey glazed mixed nuts and dates – guaranteed to warm you up on a winter's day!

Serves8
SkillMedium
Preparation Time45 mins
Cooking Time35 mins
Total Time1 hours 20 mins
Nutrition Per PortionRDA
Calories567 Kcal28%
Fat46 g66%
Saturated Fat23 g115%

A classic rich shortcrust pastry filled with a generous helping of honey glazed mixed nuts and dates – guaranteed to warm you up on a winter's day!

Ingredients

  • 175g (6oz) plain flour
  • Pinch of salt
  • 1 tablespoon caster sugar
  • 100g (3½oz) unsalted butter, chilled and diced
  • 1 egg yolk, mixed with 2 tablespoons water

For the filling:

  • 175g (6oz) mixed nuts, eg, walnuts, almonds, Brazils (roughly chop the larger nuts)
  • 90g (3oz) unsalted butter
  • 60g (2oz) caster sugar
  • 60g (2oz) set honey
  • 200ml (7fl oz) double cream
  • 8 fresh dates, stoned, halved
  • Crème fraîche or ice cream, to serve
  • 35 x 12cm (14 x 4¾in) tranche tin, or 22cm (8½in) flan tin

WEIGHT CONVERTER

to

Method

  1. To make the pastry: Put the flour, salt, sugar and butter in a food processor and whizz to fine crumb stage. Add the egg yolk and water and whizz again, until the dough comes together. Knead gently, form into a roll and flatten it. Wrap it in cling film and chill for 20 minutes.
  2. Roll out pastry to line the tin. Chill the flan case while the oven heats up to Gas Mark 5 or 190°C. Line the case with Bakewell paper and baking beans and bake for 15 minutes. Take out paper and beans and bake for another 5 minutes. Remove from the oven and leave to cool while you make the filling.
  3. To make the filling: Put the nuts, butter, sugar and honey into a heavy frying pan (non-stick is best). Cook, stirring, over a low heat until the sugar dissolves and the mixture is pale golden. Bring to the boil, then stir in the cream and let it bubble for a minute.
  4. Pour into the pastry case, press halved dates on top and bake for 12 minutes until caramel-coloured. Cool, then take out of the tin. Serve at room temperature with crème fraîche or ice cream.
Top Tip for making Sticky, nutty, fruity tart

If making this in the tranche tin, you'll have about 125g (4oz) pastry left over, so use it to make jam tarts. Any mix of nuts will work in this recipe.

Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.