Ingredients
115g butter, diced
115g caster sugar
3 eggs, beaten
175g Warrandyte honey
grated rind and juice of 1 lemon
225g pine nuts h icing sugar for dusting
The pastry:
225g plain flour
115g diced butter
30ml icing sugar
1 egg
15ml chilled water
Method
Pre-heat oven to 180°C.
To make pastry sift flour into a large mixing bowl and rub in butter to resemble fine breadcrumbs.
Stir in icing sugar. Add egg and water and mix to form a soft dough. Knead lightly until smooth.
Roll pastry onto floured surface and use to line a 23cm flan tin.
Prick the base with a fork and chill for 10 minutes. Line with baking parchment and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and set the pastry case aside.
Cream the butter and caster sugar together until light and fluffy. Beat in the eggs one at a time. In a small pan, gently heat honey until it melts, then add to butter mixture with the lemon rind and juice. Mix well. Stir pine nuts, blending well, then pour the filling evenly into the pastry case.
Bake for about 45 minutes, or until filling is lightly brown and set. Leave the tart to cool slightly in the tin, then remove and dust generously with icing sugar.
Serve warm, or at room temperature, with creme frafche or vanilla ice cream, if you like.
Author
Sandra Withers
Warrandyte