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Walnut and Honey Tart
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If you can find wet walnuts with their fresh, milky texture, this tart becomes a rare treat. Otherwise, use the youngest walnuts you can, soak them in hot water for an hour and rub some of the skins off with a tea towel before using. Serve with crème fraîche.
This autumnal tart needs an assertively rich wine partner. Burnished Australian muscat is ideal.
Typical values per serving:
This recipe was first published in November 2008.