This is a lovely homely tart perfect for afternoon tea picnics by the lake or somewhere with trees and parasols and Audrey Hepburn and maybe Winnie the Pooh.
In the time it took me to get from Facebook to here to write this post, the tin in which it was baked sits empty, littered with only a few scattered, lonely little crumbs.
Anyway, enough getting all poetic on your @**, here’s the recipe!
Pastry (stay with me…it’s easy as pie..)
170g plain flour
Pinch of sea salt
85g butter (cubed)
4 tablespoons of cold water.
3 fat tablespoons honey
4 fat tablespoons of fresh breadcrumbs
Some grated lemon or orange rind (try both!)
A tablespoon of lemon juice (or orange juice).
- Preheat the oven to 200 C and lightly grease a 9 inch tart/pie tin.
- Sift flour and salt in together into a mixing bowl and add the butter. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Sprinkle the water into the flour mixture and then stir together with a fork until you have a rough dough. Turn out and knead until you have a nice smooth dough (two minutes-ish).
- Cover dough and pop to one side while you make the filling.
- Measure the honey into a little saucepan and heat nice and slowly over a low heat until it becomes runny. Stir in breadcrumbs, lemon juice and zest.
- Lightly flour the work surface and roll out your dough to about 1 inch wider than your pie/tart tin. Cover tin with pastry, cutting off the overhang (love that word). Keep the leftover pastry.
- Pour filling onto base and spread evenly about.
- Roll out your scrap dough and cut think strips and lay them across the tart filling in a lattice style or do whatever you like. Get artistic. Let the kids at it.
- Pop into the oven for 20-25 minutes or until the pastry edges are lovely and golden brown. Then, serve warm into hungry little hands for afternoon tea straight after school or after dinner with cream for extra delish factor.