Ingredients
¾ cup butter ¼ cup sugar 1 egg 2 cups whole flour 21/2 cups flour ¼ teaspoon salt For the filling:
- 11/2 cup honey 3 cups pine nuts ¼ cup whipping cream Icing sugar for garnishing
- 11/2 cup honey 3 cups pine nuts ¼ cup whipping cream Icing sugar for garnishing
Method
For the pie:
-
- Preheat oven to 180 C.
- Using an electric mixer beat butter with sugar until creamy.
- Add eggs, continue beating.
- Sift flour and salt; gradually add to the batter with frequent beating after each addition until well combined.
- Cover the dough with a plastic wrap, chill for one hour to hold.
- Roll out the dough on a flat floured surface into a 1 cm thick disc.
- Flip the dough over a rolling pin and transfer to a tart pan, fit the dough into the sides of the pan, roll the rolling pin over the top of the dough to trim the excess.
- Prick the surface with a fork.
- Line the tart shell with parchment paper and dry beans to avoid puffing up.
- Bake half way for 10 minutes. For the filling:
-
- Put honey in a heavy pan over a medium heat.
- Add pine nuts with constant stirring.
- Add the cream, stir for 2 minutes until thickened then remove from heat.
- Pour the filling over the tart shell to fill.
- Bake for 25 minutes or a golden top is obtained.
- Set to cool, garnish with icing sugar.
- Serve with whipped cream or ice
-cream and honey. * You could pour the filling whether it is cooled or still hot.
-
- Preheat oven to 180 C.
- Using an electric mixer beat butter with sugar until creamy.
- Add eggs, continue beating.
- Sift flour and salt; gradually add to the batter with frequent beating after each addition until well combined.
- Cover the dough with a plastic wrap, chill for one hour to hold.
- Roll out the dough on a flat floured surface into a 1 cm thick disc.
- Flip the dough over a rolling pin and transfer to a tart pan, fit the dough into the sides of the pan, roll the rolling pin over the top of the dough to trim the excess.
- Prick the surface with a fork.
- Line the tart shell with parchment paper and dry beans to avoid puffing up.
- Bake half way for 10 minutes. For the filling:
-
- Put honey in a heavy pan over a medium heat.
- Add pine nuts with constant stirring.
- Add the cream, stir for 2 minutes until thickened then remove from heat.
- Pour the filling over the tart shell to fill.
- Bake for 25 minutes or a golden top is obtained.
- Set to cool, garnish with icing sugar.
- Serve with whipped cream or ice
-cream and honey. * You could pour the filling whether it is cooled or still hot.
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