Chopped walnuts add punch to the gooey honey orange mixture inside this irresistible tart.
175 g (6 oz) plain wholemeal flour
pinch of salt
75 g (3 oz) butter
finely grated rind and juice of 1 orange
60 ml (4 tbsp) clear honey
75 g (3 oz) fresh wholemeal breadcrumbs
45 ml (3 tbsp) dark soft brown sugar
100 g (4 oz) walnut pieces, roughly chopped
1. To make the pastry, put the flour and salt in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the orange rind and enough orange juice to bind the mixture together.
2. Roll out the pastry on a lightly floured surface and use to line a 20.5 cm (8 inch) fluted flan dish or tin. Bake blind at 200°C (400°F) mark 6 for 10-15 minutes, until set.
3. Mix the honey, breadcrumbs and the sugar together. Gradually beat in the eggs, one at a time, and any remaining orange juice.
4. Sprinkle the walnuts in the bottom of the pastry case and pour over the filling. Bake at 200°C (400°F) mark 6 for 20-25 minutes, until set. Cover the tart with greaseproof paper if it browns too quickly.
Serve warm or cold with clotted or fresh double cream.