Honey and Pine Nut Tart

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180°C/350°F/gas4; sift the flour into a bowl, add the butter and use your fingertips to work on the mixture until it resembles fine breadcrumbs.
  • Stir in the icing sugar, add the eggs and 1 tablespoon of water and work on the dough until it becomes firm and leaves the edges of the bowl clean.
  • Roll out the pastry onto a floured surface and use it to line a 23-cm/9-inch tart tin.
  • Prick the pastry shell with a fork, and chill it for 10 minutes; then line it with aluminium foil or greaseproof paper and fill the pastry case with dried beans or rice, or baking beans; and bake the pastry shell for 10 minutes.
  • Cream together the butter and caster sugar until the mixture is light, then beat in the eggs, one at a time.
  • Gently heat the honey in a small pan until it is of a runny consistency, then add it to the butter mixture with the lemon zest and lemon juice.
  • Stir in the pine nuts and salt, then pour the filling into the pastry case.
  • Bake the tart for about 45 minutes, until the filling is lightly browned and set.
  • Leave the tart to cool slightly in the tin, then dust generously with icing sugar.
  • Serve the tart warm or at room temperature, with crème fraîche, Greek yoghurt or vanilla ice cream.
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