- Walnut pastry
- 100g walnuts
- 1¼ cups flour
- 1 tsp cinnamon
- 5 tsp caster sugar
- A pinch of salt
- 100g unsalted butter, chilled and cut into
- small cubes
- 1 egg yolk
- 1 tbsp ice water
- A small amount of milk
- 4-6 peaches
- 2 tbsp milk
- 2 tbsp liquid honey
- Icing sugar, to dust
- Cream or ice-cream, to serve
Heat oven to 200C.
Place walnuts on a baking tray and bake for 6 minutes. Cool and then grind or chop very finely (this is best done in a food processor).
Sift the flour into a large bowl and combine with the ground walnuts, cinnamon, caster sugar and salt. Add butter to mixture and lightly rub with fingers to form a fine crumb (this can also be done in a food processor).
In a small bowl, whisk the egg yolk and ice water.
Using a knife, add the water and egg mixture to the flour mixture and carefully work together until just combined. Gather into a ball and press together. Wrap in cling film and refrigerate for 20 minutes.
Divide the chilled pastry into 6 and roll out each piece in a rough 15cm circle on a well-floured surface.
Slice the peaches into chunky peaces and arrange in the centre of each pastry round. Gather in the sides of the pastry to cover the outer edges of the peaches.
Brush around the outside of the pastry with milk.
Bake tarts for 20 minutes, until crisp and browned.
Drizzle the honey over while still hot. Serve hot or at room temperature, dusted with icing sugar and cream or ice-cream.
Makes 6 tarts.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Main Ingredients - Stonefruit, Nuts
- Cuisine - British
- Course - Dessert