For the pastry:
4 ounces (115 grams) butter
3 1/2 ounces (100 grams) confectioners' sugar
Pinch salt
8 ounces (225 grams) all-purpose flour
2 egg yolks
2 tablespoons cold milk or water
9 ounces (225 grams) pine nuts
9 ounces (225 grams) butter
9 ounces (225 grams) caster sugar
3 large eggs, preferably organic
4 tablespoons Greek fig tree honey
4 ounces (115 grams) all-purpose flour
1 orange, zested
Lemon thyme, leaves picked, plus extra, for garnish
Pinch salt
Serving suggestions: carmelized figs and creme fraiche
You can make the pastry by hand or in the food processor. Cream together the butter, sugar, and salt and then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the milk or water. Gently pat together to form a small ball of dough. Wrap and let rest for an hour.
Carefully cut thin slices of the pastry (or you can roll out if you prefer) and place in and around the bottom and sides of a 12-inch (30-centimeter) tart pan. Push the pastry together and level out and tidy up the sides. Cover and let to rest in the freezer for about 1 hour.
Pre-heat oven to 350 degrees F (180 degrees C), and bake the pastry for around 15minutes until lightly golden. Reduce the oven temperature to 325 degrees F (170 degrees C).
While the pastry is in the oven, toast the pine nuts under the grill.
Using a spatula, or a food processor, whip the butter and sugar until light and fluffy.
Stir in your pine nuts, add the eggs 1 at a time, and then fold in the honey, flour, thyme, orange zest, and salt. Spoon into the tart shell and bake for 30 to 35 minutes.
Add a few uncooked pine nuts to the top of the mixture for decoration.
Serve with caramelized figs (grilled with a little sugar), creme fraiche and a little lemon thyme.
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