This Honey Baklava Tart is a merging of cuisines. French Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
Ingredients
For the Sweet Shortcrust Pastry
- 195 g plain flour (all-purpose flour) (1 ½ cups / 7oz)
- 43 g icing sugar (powdered sugar) (⅓cup / ~1½oz)
- ½ teaspoon salt
- 113 g unsalted butter, chilled, cut into cubes (1 stick / ½ cup)
- 2 egg yolks, from large eggs
For the nut filling
- ¾ cup pistachios (85g / 3oz)
- ¾ cup hazelnuts (85g / 3oz)
- 2 ½ teaspoons ground cinnamon
- 50 g white granulated sugar (¼ cup / ~1¾oz)
For the orange syrup
- ¼ cup water (60ml)
- ½ cup honey (125ml / 170g)
- 100 g white granulated sugar (½ cup / 3½oz)
- zest of one orange
- 2 tablespoons orange juice (notes 1)
For the frangipane filling
- ½ cup white granulated sugar
- 113 g unsalted butter, softened (½ cup / 1 stick)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon plain flour (all-purpose flour) (notes)
- 1 cup almond meal (ground almonds) (90g / 3oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- 9 inch round fluted tart tin with removable base
- food processor
- ceramic pie weights
Instructions
- For the tart shell: Add the flour, sugar and salt to the bowl of a food processor and pulse to mix well. Add the cold butter and blitz for about 20 seconds until it starts to look like breadcrumbs. Add the egg yolks and blitz for another 10 seconds or so until well distributed (notes if you have no food processor).
- Roll the dough out on a lightly floured work surface to about 3-4mm thick (⅙ inch). Fold one half over the rolling pin and transfer it to your tart pan gently pushing the sides down into the corners (don't push out from the centre). Trim off excessive overhang but leave a little overhand stand upright and chill for 2 hours.
- Preheat the oven to 180C (160C fan forced) / 350F.
- Once chilled, prick the base all over with a fork. Line the tart case with baking paper then fill with pie weights (or rice). Bake for 15 minutes. Remove the baking paper with pie weights and return to the oven for another 10 minutes.
- For the nut filling:Place the pistachios and hazelnuts into the bowl of a food processor and blitz until finely chopped. Alternatively, if you don't have a food processor, you can chop them by hand.
- Add the cinnamon and sugar and mix well. Set aside.
- For the orange honey syrup:Heat all ingredients in a small saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil and boil for about 8 minutes stirring every so often until thickened, and reduced by half.
- Mix ⅓ cup of the syrup through the nut mixture, then spread the nut mixture over the pastry case base.
- For the frangipane filling:Beat together the sugar and butter until light and fluffy. Add the eggs and vanilla and beat well. Finally, mix in the flour and almond meal.
- Carefully spread the mixture over the top of the nut filling. Bake for 40-45 minutes, turning the tray half way through, until golden and springy on top.
- Can be served warm, room temperature or cold. Serve with the leftover syrup on the side.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- To make the pastry, if you have no food processor, mix the flour, sugar and salt well then add the cold butter. Use a knife or even your fingertips to gently cut the butter into the flour mix until the largest piece is no larger than a pea. Add the egg yolks and use a fork mix through well.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
