This is a luxurious version of treacle tart, made with honey instead of treacle. Make sure you use really good, unblended aromatic honey. I particularly like French lavender honey or, for a really strong taste, chestnut honey. Serve with cream, crème fraîche or yoghurt.
To make the pastry, sift the flour and salt into a mixing bowl. Add the butter, cut into small pieces, and crumble with your fingertips until evenly combined. Using a knife, mix in the egg yolk and the grated rind and juice of 1 lemon until the mixture just begins to stick together. Gather into a ball, wrap in cling film and chill for half an hour or more.
Mix together the honey, breadcrumbs and the rind and juice of the second lemon. Pour into the pastry case. Roll out the pastry trimmings and cut strips to make a lattice pattern on top of the tart. Bake in the centre of the oven for 25-30 minutes. Serve warm or cold, not chilled.
© 1997 Josceline Dimbleby. All rights reserved.