Tuesday, 31 January 2017


Click here for the 'Seeds of Eaden' seed shop

225 g / 8 oz plain flour
250 g / 8 oz butter
4 eggs
200 g / 7 oz honey
125 g / 4 oz light muscovado sugar
125 g / 4 oz dried apples and pears
125 g / 4 oz walnuts, chopped
2 tbsp icing sugar
1 lemon

To make the pastry put the flour and icing sugar into the bowl or food mixer.  Add 125 g chilled butter and mix until it resembles breadcrumbs.  Beat 1 egg into a bowl and add with 1 tbsp cold water and mix until comes together.  Wrap in cling film and chill for 30 minutes in fridge.

Warm the honey gently in a small pan.  Place the muscovado sugar in a bowl with 125 g / 4 oz butter and mix together until light and fluffy.  Beat the remaining eggs and add to the bowl with the zest from the lemon and juice, walnuts, apples, pears, and warm honey.  Stir well.

Roll out the pastry and line out a 23 cm / 9 inch flan case. Trim the edge and prick out the base. Cover with cling film and chill for 30 minutes.

Preheat oven to 180 C / gas mark 4.  Line the pastry case with greaseproof paper and fill with baking beans and bake for 10-15 minutes.  Remove the paper and beans and bake the pastry for 5 minutes longer. Pour he apple and walnut filling into teh pastry and arrange teh pear slices on top.  Brush with the top with honey.

Place the tart on a baking sheet, cover with foil and bake for 20 minutes.  Remove foil and bake for a further 25 minutes until tart is golden brown and slightly risen.

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