For a memorable tart, opt for high mountain honey, pears and pistachios. Artistically arranged pears and vivid pistachios give the dessert a dazzling finish.
300g plain flour
1 large egg yolk
2–3 tbsp ice-cold water
For the filling:
140g pistachios, plus a handful to serve
85g butter, very soft
1 large egg
3 tbsp Art Muria High Mountain Honey, plus extra for brushing
3 firm ripe pears, such as conference, peeled and cored
Juice of ½ lemon
1. Put the flour and butter into the bowl of a food processor and whizz into crumbs. Then add the egg yolk and 2–3 tablespoons of ice-cold water, and pulse until the pastry comes together in a ball. Roll out the pastry between 2 pieces of baking paper and chill for 20 minutes.
2. Preheat the oven to 180°C/350°F/Gas 4. Line the base of a 25cm spring-form cake tin with the pastry, fill with baking beans, and bake blind for 15 minutes. Remove and allow to cool.
3. Whizz the pistachios into very fine crumb in a food processor. Tip out into a bowl and add the butter, egg, honey and flour. Stir until combined. Spoon into the tart shell and smooth with the back of a spoon. Rub the pear halves with lemon juice, shake off any excess, and place cut-side down into the filling.
4. Transfer to the oven and bake for 35–40 minutes, or until risen and an inserted skewer comes out clean (if your tart is gaining too much colour, cover it with baking paper). Remove it from the oven, allow to cool, brush with extra honey, and sprinkle over more chopped pistachios. Cut into slices and serve.
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