Inspired by Ora manuka honey and the many farms we visited where walnut trees provided a bumper harvest, I've created this Kiwi twist on the classic pecan tart.

Ingredients

• Pastry
• 1¼ cups flour
• 2 tablespoons icing sugar
• 125 grams butter, chilled and diced
• about 3 tablespoons chilled water
• Filling
• 75 grams butter
• ½ cup manuka honey
• ½ cup caster sugar
• 3 eggs, beaten
• ¾ cup ground almonds
• 1-1½ cups walnut halves

Method

1. Preheat the oven to 180ºC. Set the oven rack just below the centre.
2. Place the flour and icing sugar in the food processor. Add the butter and process until the mixture resembles fine crumbs. Pulse in sufficient chilled water for the mixture to form smooth, moist balls of dough. Turn out and bring together.
3. Roll the pastry out to fit the base and sides of a 23-cm loose-bottom metal flan dish. Line with baking paper. Fill with baking blind beans, or rice and bake for 10-12 minutes in the preheated oven or until the edges of the pastry begin to brown. Remove the baking blind material and return pastry to the oven for 8-10 minutes or until cooked.
4. In a saucepan, heat the butter, honey and sugar, stirring untikl the sugar dissolves. Cool, before adding the beaten eggs and ground almonds, stirring quickly to mix. Pour into the prepared pastry-lined tin. Arrange the walnut halves on top.
5. Bake at 180ºC for 10 minutes and then lower the heat to 160ºC for a further 20-25 minutes or until the tart is golden and firm to the touch. Allow to cool about 15 minutes so that the tart will 'set'. Cut to serve, accompanied with vanilla icecream. Any leftovers can be stored in an airtight container at room temperature.