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imageYou could use store bought pastry to make this tart but you would be missing out on a big part of its goodness – rich, buttery, shortbready pastry. So, I strongly encourage you to make the pastry for this one but if that is the only thing that is holding you back from making this glorious tart, then use store bought. But, do make this tart. You will not regret it. It is very easy to put together too, just mix all in one bowl and bake. Now, how easy is that?


Serves 6-8


2 cups cake (self raising) flour
1/2 cup / 120 g  unsalted butter, cold and cut into little cubes
2 tablespoons icing sugar
1 egg, beaten
1 to 2 tablespoons water
1/2 cup / 120 g unsalted butter, soft
1/2 cup sugar
3 eggs
180 g / 6 oz lavender honey, lightly warmed
Zest and juice of 1 large lemon
225 g / 8 oz pine-nuts
Pinch salt


Preheat the oven to 180 C / 360 F
Lightly butter a 24 cm / 9″ tart pan
Sift the flour into a large bowl
Add the cold butter and work it with your fingertips until it resembles fine breadcrumbs
Add the icing sugar
Add the egg and water and work, with your hands, to a firm dough (will be quick)
Lightly flour a flat surface
Place the dough on your surface and roll it out
Gently place the dough in the tart pan
Prick the base with a fork and place in the refrigerator for 20 minutes
Place parchment paper and baking beads in the base and bake for 10 minutes
Set aside
Cream the butter and sugar until pale
Beat in the eggs, one at a time
Add the honey, lemon zest and juice
Add the pine-nuts and salt and stir
Pour the filling into the pre-baked pastry shell
Bake for 45 minutes, until lightly browned and set
If it browns too quickly, place some aluminum foil over the top but be careful not to touch the topping as it will stick to the foil
Leave to cool for a few hours
Serve with whipped cream or créme fraîche