We are really lucky that the wonderful Henrietta Inman produced this gorgeous Honey Tart recipe for us using our heather honey.
Scottish bee company heather honey, walnut and oat tart with malted wheat pastry
This is a wonderful tart! With a gorgeous malty pastry and a filling between a treacle tart and the softest, ooziest flapjack, it is perfect for pudding, teatime or just any time! It is a treat in the best possible way, satisfying all the senses and full of sustenance too, from the wholegrain malted wheat pastry to the fragrant honey, walnut and oat filling, brought together with the most beautiful honey. If you cannot find heather honey, seek out a good quality local honey, its flavour and goodness will shine through in this tart. The pastry alone makes tasty digestive-esque biscuits too.
Malted wheat and oat pastry
120g malted wheat flakes, ground to a coarse flour in a blender or food processor
150g wholegrain wheat or spelt flour, plus extra for rolling
50g rolled or jumbo oats
30g malted wheat flakes, or more oats
A good pinch sea salt
175g cold unsalted butter, cut into cubes, plus extra for greasing
2 tbsp natural yoghurt, or milk, buttermilk, soured cream, crème fraiche will all work too
Honey, walnut and oat filling
100g unsalted butter
200g walnuts, toasted and roughly chopped
100g rolled or jumbo oats
A good pinch sea salt
Start with the pastry. Grease a 24cm diameter (3cm depth) loose-bottomed tart tin with butter and line the base with parchment paper. Combine with malted wheat and wholegrain wheat flours, oats, malted wheat flakes and salt. By hand or with a free-standing mixer fitted with a paddle, rub in the butter and honey until the mixture resemble breadcrumbs. Add the yoghurt to bind the dough, bringing it together in your hands.
Roll the dough between two pieces of parchment paper, lightly flouring the bottom piece and top off the dough so that it does not stick. You want to form a circle that has the thickness of a £1 coin, a little thicker is fine. Roll the pastry up onto your rolling pin and carefully roll it out over the prepared tart tin. Line the tin carefully, pushing the dough into all the corners. There will be a bit of overhang but that is fine. Rest in the fridge or freezer for 30 minutes.
Preheat the oven to 180oC. Blind bake the pastry shell for 10 minutes. Remove the baking beans or rice and bake for a further 10 minutes or until the pastry is golden brown.
Prepare the filling by bringing the honey and butter to the boil. Let it bubble for about 30 seconds. Remove from the heat and add the walnuts, oats and salt and stir very well. Pour into your baked tart shell and cook for about 10-15 minutes or until it looks just set. Leave to cool a little and then enjoy. It keeps very well for at least 3 days.
Hodmedod’s www.hodmedods.co.uk is a great East Anglian based company, growing grains, beans and pulses. They stock malted wheat flakes or find them in wholefood shops or elsewhere online. If you cannot find them for the flour, use more wholegrain wheat or spelt flour. For a malty flavour, you could add a few teaspoons of barley malt extract.
You can find out more about Henrietta over on her website https://www.
Henrietta Inman is a pastry chef, author and cookery teacher promoting seasonal, local and sustainable cooking. After gaining a distinction in the Professional Pâtisserie Scholarship at Westminster Kingsway College, she worked in a number of award-winning kitchens including Heinz Beck’s Michelin-starred Apsley’s formerly at The Lanesborough Hotel, and for Skye Gyngell. Henrietta grew up in Suffolk, understanding the importance of local and seasonal food from a young age. More recently, she had a popular one-year residency at Yardarm, London and then went on to opening Stoney Street as head chef. At both restaurants she has strived to create a community between chefs and farmers, giving the farmers an identity and ensuring the customers know where their food is coming from. With her cooking foundation in pâtisserie, she has particularly become known for delicious baking with heritage and whole grains such as einkorn and YQ wheat from Wakelyn’s agroforestry farm in Suffolk.