Nutty Honey Tart


Nutty Honey Tart

Made with Rosewood Estates Winery’s delicious Nutty Honey!

Every once in a while, you’ll stumble upon an ingredient that is so perfect for a dish that you can’t imagine it was ever made for anything else. For me, that was Rosewood Winery’s Nutty Honey: wildflower honey packed with fresh walnuts. It was just begging to be turned into a walnut-honey butter tart!

 Pie Crust


360 grams of All Purpose Flour

30 grams of Cornstarch

1 Pinch of Salt

200 grams of cold Shortening, cubed

1 tsp White Wine Vinegar

3 Tbsp Cold Water

1/3 of a Nutmeg, grated


  1. In a large bowl, sift together flour, cornstarch, nutmeg and salt.
  2. In a food processor, combine sifted flour, cornstarch, nutmeg and salt together with shortening. Pulse mixture until a breadcrumb consistency is reached.
  3. In a separate bowl, mix together water and vinegar then add to food processor.
  4. Pulse mixture until the dough starts to form together.
  5. Remove dough from food processor and place onto a lightly floured surface. Begin to form together into a flat puck shape.
  6. Cover dough in plastic wrap and let rest in the refrigerator for an hour.
  7. Remove from fridge and let rest for an additional 15 minutes.
  8. Roll out dough to 1/8th of an inch thickness.
  9. Place rolled dough into an 8″ pie pan and softly press into the edges and bottom of pan.
  10. Using the back of a knife, trim off the excess edges.
  11. Place in fridge to rest.

Pie Filling


1 300 gram jar of Rosewood’s Nutty Honey

2 Large Eggs

1 Egg Yolk

1/2 Cup of White Sugar

1/2 Cup of butter

2 Tbsp of Brown Sugar

1 tsp of Salt


1. Preheat oven to 400 degrees Fahrenheit.

2. In a small saucepan, add butter, sugar and brown sugar. Cook over medium heat.

3. Bring butter mixture to a slight simmer, remove from heat and let rest for 2 minutes.

4. In a separate bowl, whisk together eggs and egg yolk until pale in colour.

5. Slowly pour the butter mixture into the eggs while continuing to whisk vigorously. Note: adding too much of the butter mixture at a time will result in curdled eggs.

6. Add in Nutty Honey and stir until combined.

7. Fill pie crust with mixture and immediately place into pre-heated oven.

8. Once the pie is in the oven, reduce the oven temperature to 375 degrees Fahrenheit immediately.

9. Bake pie for 26-28 minutes. Note: Pie should still have a jiggle to the filling.

10. Place pie onto a cooling rack and let rest for a minimum of 2 hours, or until firm.

This tart was an absolute hit with my family and friends and served as the perfect dessert for gatherings. If you already love pecan pie and butter tarts, this is the perfect marriage of both and you should definitely give this recipe a try!

As always, I hope you enjoy this decadent Autumn dessert and feel free to tag me on Instagram, Twitter and Facebook to show off your own interpretation of this Nutty Honey Tart!

Thank-you so much for stopping by and be sure to subscribe to notifications so you don’t miss out on any of my original recipes!

Until next time,

Clay Smith, Claycooks






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