Honey and Lemon Tart

Name: Honey and Lemon Tart
Yield: Serves 6-8
Ingredients: 175 g/6 oz chilled butter; 100 g/4 oz fresh white breadcrumbs; 5 rounded tablespoons honey; grated rind and juice of 2 lemons; 1 egg yolk; 225 g/8 oz plain flour; ½ teaspoon salt

Preparation info

Serves
6-8

Difficulty
Easy

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.

Ingredients

225 g/8 oz plain flour
½ teaspoon salt

Dessert
Pastry
Vegetarian

Method

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.