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.

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Prep Time 40

Cook Time 45

Course Dessert

Servings 8

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.