Recipe: Honey and Lemon Thyme Tart
Our favorite desserts walk the delicate line between savory and sweet. We came across this particular recipe on Kirra Jamison’s food blog, Keke, and saw that it included one of our favorite herbs, lemon thyme. Keke’s post suggests serving this tart not only for dessert with crème fraîche, but also for afternoon tea with a pot of earl grey…that had us instantly salivating. Take a peek at the full Keke post here to find out the story behind both the recipe and also its cook.
Ingredients for pastry
- 115g butter
- 100g confectioner’s sugar
- tsp salt
- 225g plain flour
- 2 egg yolks
- 2 Tbsp cold water
Method for pastry
- Preheat oven to 350°F. Using a food processor, combine butter, sugar and salt til creamy then pulse in egg yolks.
- When mixture resembles bread crumbs, add water.
- Remove mixture from food processor and mould into a ball. Wrap in cling film and let rest for an hour or two.
- Roll out pastry and dust with flour, cut to fit a rectangular tart pan, including side. Pan should be at least 30cm and have a false bottom.
- Cover with cling film and leave in the freezer for one hour.
- Bake for 15 minutes at 350°F.
Ingredients for filling
- 225g pine nuts
- 225g butter
- 225g caster sugar
- 3 eggs free range and organic
- 4 Tbsp good honey
- 115g plain flour
- orange zest
- handful lemon thyme
- pinch of salt
Method for filling
- Toast pine nuts in a dry pan or under a grill, til golden.
- In a mixing bowl whip butter and sugar until fluffy; stir in nuts, then add an egg at a time.
- Fold in honey, flour, thyme, zest and salt. Pour into pastry (not too high) and bake for 30-40 minutes or until top is golden and filling ‘set’.
- Important! Add lemon thyme flowers, or any other edible small blooms from the garden to the top of your tart.