Honey and Pine Nut Tart
|Plain flour||8 Ounce (225 Gram, 2 Cups)|
|Butter||4 Ounce (115 Gram, 1/2 Cup)|
|Unsalted butter||4 Ounce, diced (115 Gram, 1/2 Cup)|
|Caster sugar||4 Ounce (115 Gram, 1/2 Cup)|
|Eggs||3 , beaten|
|Sunflower honey/Other flower honey||6 Ounce (175 Gram, 2/3 Cup)|
|Lemon||1 , juiced|
|Grated lemon rind||1|
|Pine nuts||8 Ounce (225 Gram, 2 2/3 Cups)|
|Icing sugar||1 Tablespoon (For Dusting)|
1. Preheat the oven to 180°C/350°F/Gas 4. Sift the flour into a bowl, add the butter and work with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 15 ml / 1 tbsp of water and work to a firm dough that leaves the bowl clean.
2. Roll out the pastry on a floured surface and use to line a 23 cm / 9 in tart tin. Prick the base with a fork, and chill for 10 minutes. Line with foil or greaseproof paper and fill with dried beans or rice, or baking beans if you have them. Bake the tart shell for 10 minutes.
3. Cream together the butter and caster sugar until light. Beat in the eggs one by one. Gently heat the honey in a small saucepan until runny, then add to the butter mixture with the lemon rind and juice. Stir in the pine nuts and salt, then pour the filling into the pastiy case.
4. Bake for about 45 minutes, until the filling is lightly browned and set. Leave to cool slightly in the tin, then dust generously with icing sugar. Serve warm, or at room temperature, with creme fraiche or vanilla ice cream.