Pine Nut, Cranberry and Orange Tart
- 150g butter, softened
- 100g caster sugar
- 50g Odysea Pine and Fir Tree Honey
- 2 large eggs, beaten
- 50g ground almonds
- 100g pine nuts
- 50g plain flour
- 150g fresh cranberries
- FOR THE PASTRY
- 250g plain flour
- 140g butter, cut into cubes and fridge cold
- 2 tbsp caster sugar
- Zest of 1 orange
- 2 large egg yolks, beaten
- First make the pastry, this can be done by hand or in a food processor.
- If making by hand place the plain flour in a large bowl with a pinch of salt then rub in the butter with your fingertips until the mixture resembles ground almonds. Stir in the sugar and orange zest with a cutlery knife. Next pour in your beaten egg yolks and efficiently stir the pastry using the cutlery knife, shaking the bowl so that the liquid is evenly incorporated into the dry ingredients until large flakes of pastry begin to form. If the pastry looks a little dry at this point add a splash of cold water. Once the larger flakes of pastry have formed, lightly knead into a disc, clingfilm and place in the fridge to rest for 20 mins.
- If making in a food processor blitz the flour with the butter until it resembles ground almonds then add the rest of the ingredients and pulse until large flakes of pastry form. Lightly knead into a disc, clingfilm and place in the fridge to rest for 20 mins.
- After 20 mins, roll out your pastry to a 3mm thickness and line a 20 inch tart case. Put back into the fridge for a further 30 mins, or until completely firm. Meanwhile preheat your oven to 200.c/180 Fan/Gas Mark 6 and make the filling.
- For the filling cream the butter and sugar together using an electric whisk until light and fluffy then add the Odysea pine and fir tree honey. Cream again then gradually pour in your eggs, scraping down the bowl after each addition. Finally fold in your nuts and plain flour with a pinch of sea salt then set aside.
- After your pastry has chilled cover it with a disc of baking parchment, a third larger than the tart case itself, then fill it with baking beans or rice and bake blind on the top shelf of the oven for 10 mins. After 10 mins carefully remove the baking beans/rice and paper then return the tart case to the oven for a further 4 mins, until the base is sandy and lightly golden.
- Lower the oven to 170c/150 Fan/Gas Mark 3. Using a spatula spread the filling into the warm tart case and dot over the cranberries. Return the tart to the middle shelf of the oven and bake for a further 25-30 mins, until a skewer inserted into the centre of the tart comes out clean.
- Leave the tart to cool in its tin then dust with icing sugar and serve with lashings of double cream, or as it is Christmas, brandy cream, if you like.
- Tip: Don’t worry if you don’t own baking beans, rice makes a perfectly good substitute. Once cool, keep it in a jar to be reused for baking another time.