Honey and Nut Orange Tarts

Honey and Nut Orange Tarts

Mandy Dixon, head pastry chef at the Alaskan resorts Winterlake Lodge and Tutka Bay Lodge, shares her recipe for these luscious nut-filled tarts. Honey brings out the sweet nuttiness of almonds, walnuts, and cashews, while a dash of orange zest makes these tarts sing. If you’ve ever dreamed of Alaskan specialties like this surrounded by Alaska’s pristine landscape, our four-day baking retreat on August 21-24 is for you! Learn more about the trip and reserve your spot!

Honey and Nut Orange Tarts
Makes 2 (9-inch) tarts
  • 2 cups (250 grams) all-purpose flour
  • 3½ cups (396 grams) chopped mixed nuts (walnuts, cashews, and almonds), divided
  • 1½ cups (340 grams) unsalted butter, divided
  • ⅔ cup (80 grams) confectioners’ sugar½ cup (110 grams) firmly packed light brown sugar
  • ½ cup (170 grams) honey
  • 3 tablespoons (45 grams) heavy whipping cream
  • 1 tablespoon (3 grams) orange zest
  1. Preheat oven to 350°F (180°C). Grease 2 (9-inch) removable-bottom fluted tart pans.
  2. In the work bowl of a food processor, place flour, 1 cup (113 grams) nuts, ¾ cup (170 grams) butter, and confectioners’ sugar; pulse until finely ground and mixture begins to come together. Press mixture into bottom and up sides of prepared pans.
  3. Bake until golden around the edges, 7 to 10 minutes.
  4. In a medium saucepan, bring brown sugar, honey, cream, zest, remaining 2½ cups (283 grams) nuts, and remaining ¾ cup (170 grams) butter to a boil over medium-high heat; boil for 1 minute. Pour hot mixture into prepared tart shells. Let set until firm, about 2 hours.


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