1 1/3 cups flour
1/3 cup walnuts
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup butter, chilled and cut into 1/2-inch pieces
1 egg yolk
1 1/2 tablespoons cold water
3/4 cup buttermilk
1/3 cup lemon juice
2 tablespoons flour
2 teaspoons grated lemon zest
1/2 cup GOLDEN BLOSSOM HONEY
fresh raspberries or blueberries
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Preheat oven to 350°. Butter and flour a 9-inch tart pan.
In a food processor combine flour, walnuts, sugar and salt until walnuts are well ground. Add butter pieces and process until mixture resembles coarse meal. Whisk together egg yolk and water. Add to processor and mix just until dough begins to form a ball. Remove dough and press into a disk. Place disk in prepared tart pan and using your fingers distribute evenly in bottom and up sides of pan.
Freeze crust 30 minutes. Bake about 20-25 minutes until crust begins to turn golden. Cool on rack.
Whisk all ingredients in a bowl until honey has dissolved. Place tart on a baking sheet. Pour filling into crust and carefully transfer baking sheet with tart into oven. Bake about 30 minutes until filling is set. Cool on rack and then refrigerate until ready to serve.
Slice tart, sprinkle with a few fresh berries and add a dollop of whipped cream.