Honey and Lemon Tart

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

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.


  • 225 g/8 oz plain flour
  • ½ teaspoon salt


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.