ITALIAN HONEY AND PINE NUT TART

Serves: 10-12 PREP TIME: 45 minutes plus baking time

Preheat the oven to 180ºC. Toss the nuts onto a baking tray and roast for 10-15 minutes until golden and fragrant. Set aside and reduce the oven temperature to 160ºC.

Warm the honey in a pan and bring to the boil. Leave to boil for about 4 minutes until big, glassy bubbles form and the honey turns a deep amber. Drizzle the boiling honey (banish the kids from the kitchen and do this very carefully) over the nuts to coat, then leave to cool and harden.

Toss together the remaining ingredients and bake for 40-50 minutes, stirring occasionally until the oats are golden and crunchy.

Chop the caramelised nuts and add to the oats mixture. Stir to mix through evenly.

Top with Greek yoghurt and fresh fruit. Store in an airtight container.

2. 3. 4. 5. To serve:

Preheat the oven to 170ºC and grease a 24cm bundt or ring tin. Sift all the dry ingredients except for the sugar into a large bowl.

In a separate bowl, beat the eggs and sugar until creamy (about 10 minutes by hand) add the oil and orange juice and beat well.

Fold the dry ingredients into the egg mixture in batches, alternating with the honey mixture.

Pour the batter into the prepared tin and bake for 60-65 minutes until baked through.

Generously drizzle with honey, leave to cool, then slice and serve with tea or coffee.

2. 3. 4. 5. To serve:

This Italian-inspired tart has the most delicate texture, with a subtle crunch from the pine nuts and a deep honey undertone.

1. To make the pastry:

Sieve the flour into a bowl, add the cold butter and rub together between your fingertips until the mixture resembles fine breadcrumbs.

Make a well in the centre, pour the egg into the well and slowly bring the mixture together to form a dough. Add 1-2 tbsp cold water if it seems too dry.

Tip the pastry out onto a lightly floured surface, shape into a ball and set aside to rest for 15 minutes.

Preheat the oven to 200ºC. Roll the pastry out into a cm-thick rectangle or disc, gently place into a greased 34cm x 10cm tart tin or a 23cm round, loose-bottomed quiche pan to cover the base and sides. Bake blind for 25 minutes, then remove the baking paper and beans and bake for a further 20 minutes until golden.

Reduce the oven temperature to 170ºC. Meanwhile, in a saucepan, melt the honey, sugar, salt and butter together gently over a medium heat. Once melted, bring the mixture to the boil and leave to boil for 2 minutes, remove from the heat and set aside to cool slightly. Add cream, yolks and egg, whisking continuously to combine (and to ensure the eggs don’t scramble!).

Scatter the pine nuts over the cooled pastry, gently pour in the honey custard and bake for 50-60 minutes until the custard is golden and set in the middle.

Serve warm, with lashings of cream, and a cup of tea or coffee.

2. 3. 4. 5. 6. 7. To serve: