Honey Tart Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pastry shells on a baking sheet.
• Beat butter with an electric mixer in a bowl until smooth and creamy; beat in brown sugar and honey. Beat egg, lemon juice, water, vanilla, and salt into butter mixture just until combined; stir in raisins. Fill tart shells 1/2-full with butter mixture.
• Bake in the preheated oven until filling is bubbly and pastry is golden, about 30 minutes.

Steps:

• Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.)
• Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days).
• Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated.
• Place tart pan on a rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely. Remove from pan, and serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway.
• Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set.

Steps:

• You can make the pastry by hand or in the food processor. Cream together the butter, sugar, and salt and then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the milk or water. Gently pat together to form a small ball of dough. Wrap and let rest for an hour.
• Carefully cut thin slices of the pastry (or you can roll out if you prefer) and place in and around the bottom and sides of a 12-inch (30-centimeter) tart pan. Push the pastry together and level out and tidy up the sides. Cover and let to rest in the freezer for about 1 hour.
• Pre-heat oven to 350 degrees F (180 degrees C), and bake the pastry for around 15minutes until lightly golden. Reduce the oven temperature to 325 degrees F (170 degrees C).
• While the pastry is in the oven, toast the pine nuts under the grill.
• Using a spatula, or a food processor, whip the butter and sugar until light and fluffy.
• Stir in your pine nuts, add the eggs 1 at a time, and then fold in the honey, flour, thyme, orange zest, and salt. Spoon into the tart shell and bake for 30 to 35 minutes.
• Add a few uncooked pine nuts to the top of the mixture for decoration.
• Serve with caramelized figs (grilled with a little sugar), creme fraiche and a little lemon thyme.
• Serving suggestions: carmelized figs and creme fraiche.

Steps:

• Preheat oven to 400F
• In a small bowl, pour boiling water over raisins and let stand 10 minutes. Drain, pat dry and set aside.
• Cream together: butter, sugar, salt and honey.
• Stir in eggs, vanilla and vinegar.
• Sprinkle 10 ml raisins into each tart shell.
• Pour in filling over until shells are 2/3 full.
• Bake for 10 minutes; reduce heat to 350F and bake 5 to 10 minutes longer or until pastry is golden.

Steps:

• Combine sugar and flour.
• Add butter cut into small pieces.
• Rub together lightly.
• Add just enough water to make a firm dough.
• Stand aside for 1 hour.
• Roll pastry and line a 20cm pie plate.
• FILLING.
• Blend cream cheese and honey together.
• Beat thoroughly with a wooden spoon.
• Add eggs and 1/2 the cinnamon, mix again.
• Pour unto pastry case.
• Baken tart in moderately hot oven 30 -35 minutes.