Honey and Pine Nut Tart 

Serves 6 

 

For the Pastry 

Preheat oven to 350°F. Sift flour and blend butter with 
pastry knife until mixture resembles fine bread crumbs. 
Stir in confectioners’ sugar. Add the egg and 1 Tbs. of 
water and work to a firm dough that leaves the bowl clean. 

Roll out the pastry on a floured surface and use to line a 9 
inch tart pan. Prick the bottom with a fork and chill for 10 
minutes. Line with foil or waxed paper and fill with dried 
beans or rice. Bake the pastry shell for 10 minutes. 

Cream together butter and sugar until light. Beat in eggs. 
Gently heat the honey until runny, then add to the butter 
mixture with lemon zest and the juice. Stir in the pine nuts 
and slat, then pour the filling into the pastry shell. 

Bake for about 45 minutes until the filling is lightly 
browned and set. Let cool slightly in the pan then dust 
generously with confectioner’s sugar. Serve warm or at 
room temperature, with whipped cream, sour cream or 
vanilla ice cream 

2cups all purpose flour 

8 Tbs. (1 stick) of butter 

2 Tbs. confectioners’ sugar 

1 egg 

For the Filling 

¾ pound (3 sticks) unsalted butter, diced 

½ cup granulated sugar 

3 eggs, beaten 

.cup sunflower or other flower honey 

Grated zest and juice of 1 lemon 

2 . cups pine nuts 

Pinch of salt 

Confectioners’ sugar for dusting 



 

 

 

 

For the Pastry 

2cups all purpose flour 

8 Tbs. (1 stick) of butter 

2 Tbs. confectioners’ sugar 

1 egg 

For the Filling 

¾ pound (3 sticks) unsalted butter, diced 

½ cup granulated sugar 

3 eggs, beaten 

.cup sunflower or other flower honey 

Grated zest and juice of 1 lemon 


2 . cups pine nuts 

Pinch of salt 

Confectioners’ sugar for dusting 

 

Preheat oven to 350°F. Sift flour and blend butter with pastry knife until mixture resembles fine bread 
crumbs. Stir in confectioners’ sugar. Add the egg and 1 Tbs. of water and work to a firm dough that 
leaves the bowl clean. 

Roll out the pastry on a floured surface and use to line a 9 inch tart pan. Prick the bottom with a fork 
and chill for 10 minutes. Line with foil or waxed paper and fill with dried beans or rice. Bake the pastry 
shell for 10 minutes. 

Cream together butter and sugar until light. Beat in eggs. Gently heat the honey until runny, then add to 
the butter mixture with lemon zest and the juice. Stir in the pine nuts and slat, then pour the filling into 
the pastry shell. 

Bake for about 45 minutes until the filling is lightly browned and set. Let cool slightly in the pan then 
dust generously with confectioner’s sugar. Serve warm or at room temperature, with whipped cream, 
sour cream or vanilla ice cream