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Honey-Spice Walnut Tart

Scott Phillips

Yield: Yields two 15x5-inch tarts.

Servings: eight to ten.



  • 4 Tbs. unsalted butter, slightly softened
  • 1/3 cup honey
  • 2 Tbs. granulated sugar
  • 1-1/2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • Pinch salt
  • 1 large egg
  • 1 cup roughly chopped walnuts
  • 1 sheet (about 9 oz.) frozen puff pastry, thawed


  • Heat the oven to 400°F. In a food pro­ces­sor or with a wooden spoon, blend the butter, honey, sugar, cinnamon, ginger, and salt until smooth. Add the egg and process or beat just until blended. Add the nuts all at once and process only until blended. The nuts should be chopped, but not so fine that the mixture becomes a smooth paste; you want some crunch left.
  • Cut the pastry sheet in half to make two strips about 9×4 inches. Roll one strip to 15×6 inches. Prick the entire ­surface of the strip with the tines of a fork. Slide the sheet onto a­ parchment-lined or nonstick baking sheet. Spread the center of the strip with half of the nut mixture, to within 1/2 inch of the long edges and all the way to the edge on the short ends. Fold the bare long edges 1/2 inch over the nut mixture and press firmly to stick; with the blunt edge of a table knife, make indentations into the long edges about 1/2-inch apart to crimp the border a bit. Repeat with the second pastry strip and the rest of the nut mixture.
  • Bake in the heated oven until the filling looks slightly dry on top and the ­pastry is deep golden brown on the edges and underneath, 19 to 21 minutes. Slide the tarts onto a rack to cool. Cut into four or five strips each and serve slightly warm.

Make Ahead Tips

You can make this tart several hours ahead and ­reheat it in a 400°F oven for a couple of minutes to freshen it up ­before serving.


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