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20 December 2012,02:11 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • 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.
  • 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.
  • Mix the honey, breadcrumbs and the sugar together. Gradually beat in the eggs, one at a time, and any remaining orange juice.
  • 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.


  • 100 grams plain whole meal flour
  • Pinch of salt
  • 50 grams butter
  • Finely grated rind and juice of ½ orange
  • 30 ml clear honey
  • 50 grams fresh whole meal breadcrumbs
  • 25 ml dark soft brown sugar
  • 2 eggs
  • 50 grams walnut pieces, roughly chopped

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