Honey and pine nut tart
Serves: 10-12
Prep time: 40 minsTotal time: 
Recipe photography by Laura Edwards
Honey and pine nut tart
Great British Bake Off's Flora Shedden shares her favourite nostalgic recipe – her mum's legendary tart. Serve slightly warm with clotted cream
Serves: 10-12
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
735Kcal
Fat
50gr
Saturates
20gr
Carbs
59gr
Sugars
37gr
Fibre
2gr
Protein
11gr
Salt
0.1gr
Flora Shedden
Flora starred in series six of The Great British Bake Off where she got through to the semi-finals. Since the tent, she's been busy writing her debut cookbook, Gatherings, which was released in 2017. She now runs her own artisan bakery, Aran, which she transformed from a delipidated newsagents.
See more of Flora Shedden’s recipes
Flora Shedden
Flora starred in series six of The Great British Bake Off where she got through to the semi-finals. Since the tent, she's been busy writing her debut cookbook, Gatherings, which was released in 2017. She now runs her own artisan bakery, Aran, which she transformed from a delipidated newsagents.
See more of Flora Shedden’s recipes
Ingredients
For the pastry
- 100g cold unsalted butter, cubed
- 160g plain flour, plus extra for dusting
- 15g cornflour
- 50g icing sugar, plus extra for dusting
- 2 tbsp milk
For the filling
- 275g pine nuts (or half pine nuts, half flaked almonds)
- 250g soft unsalted butter
- 200g caster sugar
- 50g light brown soft sugar
- 3 large eggs
- 75g clear honey (we used Taste the Difference Mexican Orange honey)
- 75g plain flour
- 50g plain wholemeal flour
- 1 tsp finely grated orange zest (optional)
- 12 tbsp clotted cream, to serve
Step by step
Get ahead
Make the pastry and line the tin up to 1 day ahead, cover with clingfilm and chill. The baked and cooled tart will keep for up to 1 day in an airtight container.
- Preheat the oven to 170°C, fan 150°C, gas 3.
- To make the pastry, combine the ingredients in a food processor and blitz until you have a smooth dough, but be careful not to overwork it or it will become tough. Alternatively, work the butter into the combined flours and icing sugar using a wooden spoon, then mix in the milk and gently knead until you have a smooth dough. Wrap the dough in clingfilm and chill for 15-30 minutes.
- Meanwhile, for the filling, scatter 225g of the pine nuts on a baking tray and toast them in the oven until golden – about 8-10 minutes – watch them like a hawk, as they do burn quickly. (If you are substituting almonds for half the pine nuts, toast these along with the pine nuts.) Set aside the toasted pine nuts to cool, leaving the oven switched on.
- Beat the butter and sugars together until light and fluffy, preferably in a free-standing mixer set to a medium speed. Add the eggs, honey and flours and mix again. Fold in the cooled toasted pine nuts and the orange zest, if using, with a wooden spoon or spatula.
- Dust your work surface with flour, then roll out the chilled pastry to a thickness of 2-3mm. Transfer the pastry to a 23cm-round loose-based tart tin and press it gently into the sides. Trim off any excess pastry. Spoon the filling into the tart case and spread level. Sprinkle the remaining pine nuts on top and bake for 50-60 minutes until golden and set; cover loosely with foil for the last 20 minutes if it's browning too quickly.
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Leave the tart to cool in the tin for at least 20 minutes before removing from the tin and dusting with icing sugar. Serve with clotted cream.TipRecipe taken from Gatherings: Recipes For Feasts Great and Small, by Flora Shedden
