Sunday, 10 August 2014

Pine nut and honey tart

A lot of my baking recently has been selected based on the limited time I had available and how low faff the recipe was.  Rather gloriously, this weekend I was able to accommodate a bit of faff, which was fortuitous as I had a hankering for pastry.  I’ve adapted this recipe from the BBC Good Foodwebsite and used dates and sultanas instead of glace fruit.  I still find glace fruit hard to love and had a box of dates a friend had bought me back from Oman (thanks, Jasmin!) so the stars seemed in alignment to make this happy substitution.

Normally, when a recipe gives the option of soaking fruit in either rum or orange juice I will ALWAYS pick rum.  But I fancied a change this time so surprised myself by opting for orange juice.  It did a nice job of plumping up the fruit and added a fruitiness to proceedings.

The filling is reasonably runny pre-baking so, although you mix the fruit into it do not be disheartened when you cut into the tart and see the fruit has settled at the bottom.  This is what’s meant to happen.

Fruit aside, the tart filling is virtually identical to a bakewell tart.  If you’re fed up with jam or berries in your bakewell this recipe provides a nice variation.  The pine nut and honey topping also makes a tasty change.  I don’t use pine nuts very often in my baking but they work very well and take on a lovely toasted flavour.

The flavours in this tart are gentle and harmonious.  There are many different influences in this recipe and I struggled to think how to describe it.  If you like bakewell tarts, baklava, Eccles cakes, marzipan and sticky toffee pudding you will love it!


For the pastry:
175g plain flour
85g unsalted butter – cold
30g caster sugar
1 egg yolk
1 tablespoon water

For the filling:
100g raisins
40g sultanas
100g dates – chopped so they are a similar size to the raisins and sultanas
3 tablespoons or either rum or orange juice
175g unsalted butter, at room temperature
175g golden caster sugar
50g plain flour
175g ground almonds
5 eggs
85g pine nuts
2 tablespoons clear honey
 To serve: thick cream


Start by making the pastry: place the flour and butter in the food processor and blitz until you have fine crumbs. 

Add the sugar and blitz briefly.

While the machine is still running tip in the egg yolk and the water.

Stop the processor when clumps are starting to form.

Tip the clumps out onto a sheet of clingfilm and, using your hands, bring them together to form a ball of pastry.  Handle only enough to achieve this – you don’t want to overhandle the pastry and make it tough.

If you wish to make the pastry by hand rub the butter into the flour until you have breadcrumbs.  Stir in the sugar, egg and water and, using your hands, bring together to a ball of dough.

Roll the pastry out between two sheets of clingfilm so it is large enough to line a 23cm round loose bottomed tart tin.  Don’t expect lots of spare pastry overhanging the tin – this recipe makes just enough!

Prick the base of the pastry with a fork.

Cover with clingfilm and refrigerate for 1 hour.

While the pastry is chilling, start the filling: place the raisins, sultanas and dates in a bowl and add the orange juice or rum. 

Stir so all the fruit is covered with liquid and leave to soak, stirring occasionally if you happen to pass by.

Preheat the oven to 200°C/fan oven 180°C/400°F/gas mark 6.

Cover the chilled pastry with baking paper or non-stick foil and weigh down with baking beans.

Bake for 10 minutes, before removing the paper and beans and baking for a further 5 minutes or until the pastry is just starting to turn golden.

Remove from the oven and put to one side while you make the filling.

Reduce the oven temperature to 180°C/fan oven 160°C/350°F/gas mark 4.

Now make the tart filling: beat together the butter, sugar, flour, almonds and eggs.

Stir in the soaked fruit, including any liquid left in the bowl.

Spoon into the pastry case and level the surface.  It will look full but don't worry - it doesn't rise much on baking.

Scatter the pine nuts over the top.

Drizzle over the honey.

Bake for approximately 40-50 minutes or until a skewer inserted into the filling comes out clean.

If your tart browns too quickly (I’d check after 40 minutes) cover it loosely with foil and continue baking.

Leave to cool, in the tin, on a wire rack and de-tin for serving.

Serve at room temperature with thick cream.

Bask in the glory of the wonderful thing you have created.



snowy said...

it looks so good, CC. Lovely deep filling and great combination of ingredients. A winner.

Jo said...

I love how the fruit has settled at the bottom and looks all squidgy and tempting. Sounds delicious! Your pastry looks incredibly level as well in that 4th photograph. Mary Berry would be impressed!

Lucy said...

Wow, I love all those desserts you mention so this must be a winner! I also rarely use pine nuts in sweet baking but they sound like a great addition here.

Gloria Baker said...

Aww this is absolutely geourgeus tart@
Love it!

Katie said...

What a beautiful and delicious tart. Love the idea of using dates in the base, would go so well with the almond. Very Moroccan. You could serve this at a dinner party.

Izzy said...

I like the idea of a bakewell tart with a difference! Your pastry looks so good! I didn't like dates until I tried some brought from Jerusalem and they were delicious.

Kate Glutenfreealchemist said...

Love this! it looks like posh Bakewell Tart.... The combination of dates, pine nuts and honey sounds divine!

Kate@whatkatebaked said...

You mentioned a tart that has a combination of 'bakewell tarts, baklava, Eccles cakes, marzipan and sticky toffee pudding'. Send over a slice please!

Cakelaw said...

Ooh, this looks lovely. Most of my baking is about eliminating faff too. I just don't have the time or inclination.

Stuart Vettese said...

Love the look of that nutty topping especially!

Kit @ i-lostinausten said...

akplityp partingOh wow! This tart looks heavanly! I'm sure bookmarking this yummy recipe . Thanks for sharing ;)

Choclette said...

Your description has sold me, I love all of those things. It's also rather a genius method to create layers without actually having to do so.

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Baking Addict said...

That is a really good looking tart. I love the combination of honey and pine nuts. yum!

Lucy Corry - The Kitchenmaid said...

Gorgeous (as always)! I'm glad I'm not the only one who bakes according to a low-faff rule... this one looks worth pushing the boat out for though!

Maggie said...

........and mine is a huge slice please!