The missing ingredient of a walnut tart

Hello readers, fellow cooks, glorious housewives and brilliant bakers. As some of you might be aware I came across a number of my mothers hand written recipes back in December and have set my self a goal to rewrite, photograph and put them into a collection. The recipes in question are largely ones she had written down from the radio, or the early TV chefs of the 70’s & 80’s. There may also be a few scribbled from a magazine found at the hairdresser and so on. Its a wonderful trip down memory lane. With every pen stroke I feel her presence and I have laughed out load at phrases or references such as “2 Moil oranges”. The literal translation would be 2 confused oranges. Hilarious! If you knew my mother that is not beyond the realms of possibility of her actual description. But back to business. I need some help with a particular recipe for Walnut Tart, which I’m pretty sure is missing some of the ingredients. Unless some of you serious old school bakers can confirm that this is in fact all the ingredients and then I shall steam ahead baking. Any insight would be greatly received. So this is what I have:

  • 8oz walnuts
  • Shortcrust pastry – (no quantity so I’m thinking its standard shop bought.) Thoughts welcome.
  • 4oz butter (melted)
  • 6oz golden syrup
  • Strips of lemon rind -should this be just lemon rind? The idea of strips has me thrown.
  • 2 Eggs, beaten


  • Crush walnuts & fill pastry base. (no mention on part baking pastry or size of tin)
  • Melt butter, combining with golden syrup & lemon rind. Stir in the beaten eggs.
  • Pour over the walnuts and bake for 40-50 minutes at 180C fan oven.
  • Arrange lemon slices on top and sprinkle with icing sugar to serve.

When I read this I think there needs to be flour somewhere otherwise it could end up like a sweet nutty quiche. I hate food waste, nor do I have a test kitchen. Due to the joys of Covid lockdowns and limited supplies, I’m reluctant to begin cooking this until I’m sure I have a complete recipe. There are a lot of variations on google too. As this was written a long time ago it might be a more vintage recipe. Any insight you can provide would be wonderful. Also thank you to whoever the talented photographer is that took this photo which I found on the pixels free photo library. There was no name listed. Its was perfect for this post.

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