Honey-walnut crown tartlets
Makes: 8
Prep time: 30 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Honey-walnut crown tartlets
Indulge in these honey-walnut crown tartlets, featuring a British-inspired twist on the classic pecan pie filling, and elevate your coronation celebration
Makes: 8
Prep time: 30 minsTotal time: 
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Nutritional information (tartlet)
Calories
354Kcal
Fat
22gr
Saturates
8gr
Carbs
32gr
Sugars
16gr
Fibre
2gr
Protein
6gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 320g sheet ready-rolled shortcrust pastry
- 25g butter, melted and cooled, plus extra to grease
- 75g honey
- 1 medium egg, beaten
- 50g light brown sugar
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp vanilla extract
- 20g plain flour
- 100g walnuts, chopped
To decorate (optional)
- sugar cake sprinkles (we used Dr Oetker ‘glamour & sparkle’)
- edible glue
- 8 Dr Oetker milk chocolate gold pearls
- edible gold spray
Step by step
How to store
The tartlets keep for up to 4 days in an airtight container, or can be frozen (undecorated)
- Take the pastry out of the fridge about 20 minutes before use. Unroll, and divide into a 20cm x 24cm section and a 15cm x 24cm section. Use the first piece to make the sides of the crowns: cut into four 20cm x 6cm strips (each strip makes two crowns). Very lightly mark each strip lengthways into three sections. With a small sharp knife, cut a zig zag down the central third to form alternating crown points, then gently pull the two strips apart.
- Lightly butter 8 holes of a 12-hole muffin tin. Use a dab of water to join the ends of each strip together then press into the greased tin; the crown points will come just above the tops of the muffin tin.
- Use a 6cm round cutter to stamp out 8 discs from the second piece of pastry (re-rolling trimmings if necessary) and press each one inside a crown to form the base of the tartlet. Chill in the freezer for 15 minutes or until firm, to stop the crown points from flopping when baked. Preheat the oven to 180°C, fan 160°C, gas 4.
- For the filling, stir the melted butter, honey, egg and sugar together then mix in the cinnamon, vanilla, flour and walnuts. Divide between the tartlets, but don’t overfill; the filling will puff up during cooking.
- Bake for 15-20 minutes until the pastry is golden and the filling is set. Cool in the tin for 10 minutes, then remove carefully and cool on a wire rack
- Attach gold balls from the sprinkles mix to the crown points using edible glue. Scatter more sprinkles inside each crown, add a gold pearl and dust with edible gold spray.
