Pine Nut and Honey Tart

10-12 servings


Ingredients:

Pastry:
115g butter
100g confectioners' sugar
Pinch salt
225g all-purpose flour
2 egg yolks
2 tablespoons cold milk or water

Fillings:
225g pine nuts
225g butter
225g caster sugar
3 large eggs, preferably organic
4 tablespoons Greek fig tree honey
115g all-purpose flour
1 orange, zested
Lemon thyme, leaves picked, plus extra, for garnish
Pinch salt

Method:

1. You can make the pastry by hand or in the food processor. Cream together the butter, sugar, and salt and then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the milk or water. Gently pat together to form a small ball of dough. Wrap and let rest for an hour.
2. Carefully cut thin slices of the pastry (or you can roll out if you prefer) and place in around the bottom and sides of a 30cm tart pan. Push the pastry together and level out and tidy up the sides. Cover and let to rest in the freezer for about 1 hour.
3. Pre-heat oven to 180°C (350°F), and bake the pastry for around 15 minutes until lightly golden. Reduce the oven temperature to 170°C (325°F).
4. While the pastry is in the oven, toast the pine nuts under the grill.
5. Using a spatula, or a food processor, whip the butter and sugar until light and fluffy.
6. Stir in your pine nuts, add the eggs 1 at a time, and then fold in the honey, flour, thyme, orange zest, and salt. Spoon into the tart shell and bake for 30-35 minutes.
7. Add a few uncooked pine nuts to the top of the mixture for decoration.
8. Serve with caramelized figs (grilled with a little sugar), creme fraiche and a little lemon thyme.