Rosemary and Honey Almond Tart
A lemony pastry case filled with a rich honey custard and flaked almonds, scented with rosemary.
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Method
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Equipment
- 25 cm fluted tart tin, 2-2.5 cm deep
- bowl
- cling film
- small saucepan
- jug
- whisk
- rolling pin
- baking paper
- baking beans
- rimmed baking tray
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 7.6 g |
| Carbohydrate | 43.7 g |
| of which sugars | 25.1 g |
| of which free sugars | 23.9 g |
| Fat | 26.7 g |
| of which saturates | 11.9 g |
| Fibre | 2.6 g |
| Salt | 0.48 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Lemon pastry
- 205 g plain flour, plus extra for rolling
- 60 g caster sugar
- 1 tbsp finely grated lemon zest
- 2 g fine sea salt or table salt a scant ½ tsp
- 75 g cold unsalted butter, in 1 cm cubes, plus extra for the tin
- 2 large egg yolks
- 60 ml cold water
Honey filling
- 145 g runny honey
- 4 small rosemary sprigs
- 60 g caster sugar
- 75 g unsalted butter, cubed
- 2 g fine sea salt or table salt a scant ½ tsp
- 1 large egg plus 2 yolks
- 120 ml double (heavy) cream
- 155 g flaked almonds
- 1
Pastry. butter the tin well. Mix the flour, sugar, zest and salt, rub in the butter to small pebbles, then add the yolks and water and bring together in clumps. Flatten into a disc, wrap and chill at least 30 min.
- 2
Honey syrup. warm the honey, rosemary, sugar, butter and salt in the pan over medium-low heat, stirring, for 6-8 min, until melted and smooth. Leave to cool 10 min. Gentle heat keeps the honey from boiling over.
- 3
Custard. whisk the egg, yolks and cream in the jug. Lift out the rosemary, whisk the egg mix into the honey and stir in the almonds.
- 4
Line. roll the pastry to a 30 cm round, ease it into the tin without stretching, and trim 5 mm above the rim. Chill 20 min while the oven heats to 190 °C (170 °C fan).
- 5
Blind bake. line with paper and beans and bake about 18 min. Remove them and bake 5 min more, pressing down any bubbles. Cool, then turn the oven to 180 °C (160 °C fan).
- 6
Bake. set the tin on the tray, pour in the filling and bake 30-35 min, until deep golden and set with a slow wobble. Cool completely before slicing. A slow wobble means the custard is just set.
Storage
Keep in the fridge for up to 3 days, or freeze for up to 1 month.
