AB's Honey and Pine Nut Tart
This sweet Honey and Pine Nut Tart recipe is full of flavour and has a delightful texture. Sprinkle with icing sugar and serve warm with dollop cream, or pack to enjoy on a picnic and in lunchboxes.
Ingredients
For the pastry
- 225 g plain flour
- 115 g butter
- 2 tbsp icing sugar
- 1 egg
For the filling
- 115 g unsalted butter, diced
- 115 g caster sugar
- 3 eggs, beaten
- 175 g AB's Ironbark Honey
- grated rind and juice of 1 lemon
- 225 g pine nuts
- pinch salt
Instructions
- Preheat the oven to 180°C.
- Sift flour into a bowl, add butter, and rub with fingertips until mixture resembles crumbs. Stir in icing sugar.
- Add egg and 1 tbsp water. Work into a firm dough that doesn't cling to the bowl.
- Roll pastry out onto a floured surface and use to line a 23cm tart pan. Prick pastry with a fork and chill for 10 minutes.
- Blind bake pastry for 10 minutes by laying baking paper over the base and filling with baking beads (dry rice can be used as a bead substitute). Remove beads and paper when done.
- Prepare filling by creaming butter and sugar together until light. Beat in the eggs one by one.
- Gently heat honey in a small saucepan until runny. Add honey to the filling mixture with lemon rind and juice.
- Stir in the pine nuts and salt, and pour the filling mixture into the pastry case.
- Bake for around 45 minutes until filling is lightly browned and set.
- Leave to cool in pan slightly before serving.
