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Spelt Honey and Walnut Tart

Whole spelt honey and walnut tart on a slate board with honey pot and scattered walnuts in warm light

Spelt flour makes a pastry that crumbles cleanly and carries a mild, wheaty flavour that plain flour doesn't. It holds together well without over-working, which matters for tarts.

The filling here is straightforward: walnuts, honey, eggs, and a little butter. The honey does the sweetening, so there's no refined sugar in the whole tart.

It's the kind of thing you can bake on a Sunday afternoon and serve through the week. The flavours stay balanced whether the tart is warm, room temperature, or cold from the fridge.

Walnuts add a slight bitterness that keeps the honey from tasting flat. Together, the two ingredients give the filling a depth that works as a dessert or alongside strong cheese.

Why You'll Love This Recipe

  • No refined sugar - honey does all the sweetening
  • Spelt pastry is forgiving and quick to press in
  • Filling sets firm enough to slice cleanly
  • Stays good for three days at room temperature
Pouring honey butter mixture into whisked eggs with toasted walnuts in a pan on a marble counter

Ingredient Notes

  • Spelt flour: Use white spelt flour for a lighter pastry, or whole spelt for more texture and fibre. Wholemeal spelt absorbs slightly more liquid, so add 1-2 tsp cold water if the dough feels dry.
  • Honey: A mild, runny honey works best here so it distributes evenly through the filling. Darker honeys like buckwheat add a stronger flavour that pairs well with walnuts.
  • Walnuts: Use raw walnut halves and chop them yourself for better texture. Pre-chopped walnut pieces tend to be dry and lose their slight bitterness in the oven.
  • Unsalted butter: Cold butter cut into cubes keeps the pastry short. You can substitute coconut oil (solid, not melted) for a dairy-free version, though the pastry will be slightly more crumbly.
  • Eggs: The eggs set the filling and prevent it from staying sticky. Use large eggs at room temperature so they incorporate smoothly into the honey mixture.
  • Double cream: A small amount of double cream softens the custard set. You can use full-fat coconut cream as a dairy-free substitute with minimal difference to the texture.
Single slice of spelt honey walnut tart on a cream plate with creme fraiche and a glass of dessert wine
Prep Time 30 mins
Cook Time 40 mins
Rest Time 20 mins
Total Time 1 hr 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 180  C
Servings: 8
Estimated Cost: 2.80
Calories: 390
Best Season: Fall, Winter
Dietary: Contains Dairy, Contains dairy and egg, Contains gluten (spelt), contains nuts, Refined Sugar Free, Vegetarian
Description

Spelt pastry stays short and nutty after baking, making it a sturdy base for a sticky honey and walnut filling that sets without being heavy.

Ingredients
    Spelt Pastry
  • 200 g white spelt flour (plus extra for dusting)
  • 100 g cold unsalted butter (cut into small cubes)
  • 2 tbsp icing sugar
  • 1 large egg yolk
  • 2 tbsp cold water (add one extra tsp if dough feels dry)
    • Honey Walnut Filling
  • 150 ml runny honey (mild variety preferred)
  • 60 g unsalted butter
  • 3 large eggs (room temperature)
  • 60 ml double cream
  • 180 g raw walnut halves (roughly chopped)
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
Instructions
    Make the Spelt Pastry
  1. 1
    Combine 200 g white spelt flour and 2 tbsp icing sugar in a mixing bowl.
  2. 2
    Add the cold butter cubes and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining.
  3. 3
    Add the egg yolk and 2 tbsp cold water. Mix with a fork until the dough just comes together - do not overwork it.
  4. 4
    Shape the dough into a flat disc, wrap in cling film, and chill in the fridge for 30 minutes.
  5. 5
    Heat the oven to 190 C / 375 F. On a lightly floured surface, roll the chilled dough into a circle about 3 mm thick and large enough to line a 23 cm tart tin.
  6. 6
    Lift the pastry over the tin and press gently into the base and sides. Trim any excess. Prick the base all over with a fork.
  7. 7
    Line the pastry with baking paper, fill with baking beans, and blind bake for 15 minutes until the edges look set and pale golden.
  8. 8
    Remove the beans and paper and bake for a further 5 minutes until the base is dry to the touch. Remove from oven and set aside.
    9. Make the Honey Walnut Filling
  9. 9
    Reduce the oven to 180 C / 355 F.
  10. 10
    Toast the chopped walnuts in a dry frying pan over medium heat for 3-4 minutes, stirring often, until they smell nutty. Set aside to cool slightly.
  11. 11
    In a small saucepan over low heat, melt 60 g butter with 150 ml honey. Stir to combine, then remove from heat and allow to cool for 5 minutes - it should be warm but not hot.
  12. 12
    In a mixing bowl, whisk the 3 eggs lightly. Pour in the warm honey-butter mixture in a steady stream, whisking constantly.
  13. 13
    Add the double cream, vanilla extract, and salt. Whisk until the mixture is smooth and even in colour.
  14. 14
    Fold in the toasted walnuts.
    15. Fill and Bake
  15. 15
    Pour the honey walnut filling into the blind-baked spelt shell. The filling should reach nearly to the top of the pastry edge.
  16. 16
    Bake at 180 C / 355 F for 20-25 minutes, until the filling is set around the edges and the centre jiggles only slightly when nudged.
  17. 17
    Transfer the tart to a wire rack and cool for at least 20 minutes before slicing. The filling firms up fully as it cools.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 390kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Cholesterol 110mg37%
Sodium 95mg4%
Potassium 180mg6%
Total Carbohydrate 36g12%
Dietary Fiber 3g12%
Sugars 18g
Protein 8g16%
Vitamin A 420 IU
Calcium 45 mg
Iron 2 mg
Vitamin D 28 IU
Vitamin E 1.5 mg
Vitamin K 4 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 2 mg
Vitamin B6 0.2 mg
Folate 28 mcg
Vitamin B12 0.4 mcg
Phosphorus 160 mg
Magnesium 38 mg
Zinc 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Chill spelt pastry dough for at least 30 minutes before rolling for cleaner edges.
  • Do not skip blind baking - the spelt base needs 12 minutes pre-bake to stay crisp.
  • Toast walnuts before adding to filling to bring out their natural oils.
  • Cool the tart on a wire rack, not in the tin, to prevent the base going soggy.
  • Use a tart tin with a removable base for clean presentation when slicing.
Keywords: spelt honey and walnut tart, spelt tart recipe, honey walnut tart, spelt pastry dessert, no refined sugar tart

Equipment

  • 23 cm loose-bottomed tart tin
  • rolling pin
  • baking beans or dried rice for blind baking
  • medium mixing bowl
  • small saucepan
  • wire cooling rack

Tips

  • Chill the pressed-in spelt pastry for 20 minutes before blind baking to prevent shrinkage.
  • Toast walnuts in a dry pan for 3-4 minutes before adding to the filling to deepen their flavour.
  • Warm the honey gently before mixing so it combines with the eggs without scrambling them.
  • Bake the tart on the lowest oven rack to crisp the base without over-browning the top.
  • Let the tart cool fully before slicing - the filling firms up as it cools and slices cleanly.

Variations

  • Add 1 tsp orange zest and a pinch of cinnamon to the filling for a warmer, citrus-forward flavour.
  • Swap half the walnuts for pecans for a softer, less bitter filling with a sweeter finish.
  • Stir 2 tbsp tahini into the honey mixture before baking for a nuttier, more complex custard layer.

Storage and Reheating

Store the tart covered at room temperature for up to 2 days. After that, transfer it to the fridge where it keeps for a further 2 days without the pastry going soft.

To reheat, place slices on a baking sheet in a 160 C / 320 F oven for 8-10 minutes. This brings back the crispness of the spelt crust without overcooking the filling.

The tart freezes well whole or in slices. Wrap tightly in cling film and freeze for up to 1 month. Thaw overnight at room temperature, then warm briefly in the oven before serving.

Serving Suggestions

Serve warm slices with a spoonful of creme fraiche or thick Greek yogurt. The slight acidity cuts through the sweetness of the honey filling cleanly.

At room temperature, the tart works well alongside a strong cheese board. A wedge of aged cheddar or a soft blue cheese sits well next to the walnut filling.

For a simple dessert, dust with a little icing sugar and serve with a small glass of dessert wine or a cup of strong black tea.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-honey-and-walnut-tart/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!