Honey and Lemon Tart

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
  • 175 g/6 oz chilled butter
  • 1 egg yolk
  • grated rind and juice of 2 lemons
  • 5 rounded tablespoons honey
  • 100 g/4 oz fresh white breadcrumbs


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.

Preheat the oven to 200°C/400°F/gas mark 6. Roll out the pastry on a floured board to about 3 mm/ level in thick. Line a buttered 20 cm/8 in flan tin with the pastry and prick the base lightly with a fork.

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.