Pinenut and Honey Tart
The Pastry
115g Butter/Lemon Olive Oil
100g Icing Sugar
Pinch of Salt
225g Plain Flour
2 Egg Yolks
2tbls Milk
The Filling
250g Pinenuts
250g Butter
250g Castor Sugar
3 large Eggs
4tbls Greek Honey
110g Plain Flour
Pinch of Salt
1. Make the pastry, wrap it and leave
for 1 hour. Line a 12inch tin with the pastry, leave this to rest for 1 hour
in the fridge or freezer.
2. Preheat the oven to 180C/350F/gas 4, bake the pastry for 15 minutes. After
cooking the pastry reduce the oven to 170C/325F/gas 3.
3. Whilst the pastry is cooking, carefully toast the pinenuts under the grill.
4. Whip the butter and sugar until fluffy, stir in the pinenuts and eggs at
the same time.
5. Gently but thoroughly fold in the honey, flour and salt.
6. Spoon the mixture into the pastry case and cook for 30 - 35 minutes.
Serve a little creme fraiche or cream.