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Forest Gold Manuka Honey & Almond Tart

What you need:

The Crust:

150g butter

150g sugar

Pinch salt

300g cake flour

1 egg

The Process: 

There are once again many methods and even more

myths on how you should or could manufacture

your biscuits. Basically you want to mix your dry

ingredients, then add your butter, mix until all

incorporated, then lastly add the egg. The rule again

here is to not develop the gluten in the flour, if you do,

you won’t have the expected special melt-in-mouth

treat you are looking for.

To spell it out for you, if you looking for a delicate

biscuit, you will increase the amount of butter,

decrease the sugar, add the two together, the total

of the two will give you how much flour you will need.

Add eggs to achieve a texture that is probably

too sticky to touch when fresh, but will set and be

workable when refrigerated for about an hour. If at

any time you feel inspired by nuts, seeds, dried fruit,

spices etc… go for it, just mix into the dough with the

egg and leave to set.

If you want to make a tartlet shell that has a very soft

filling, use one part butter, two parts sugar and three

parts flour – again add eggs for texture. The only thing

you can really do wrong when making sweet pastry is

if you overwork the mixture after you have added the

eggs. The moisture of the eggs starts developing the

gluten in the flour and your biscuits will end

up with a hard, brittle and unpleasant texture.

The Filling:

4 tablespoons Forest Gold Manuka Honey

3 medium eggs

150g sugar

180g golden syrup

80g butter, melted

Half teaspoon almond extract

80g almonds, sliced, toasted

1 to 2 fruit of choice (apricot / peaches / plums)

1 pie crust

The Topping

250ml whipping cream

2 tablespoons powdered/icing sugar

Half teaspoon vanilla essence

Half teaspoon almond extract

The Process: 

Pre-heat oven to 180°C (350°F) Gas mark 4.

Lightly beat the eggs and gradually add the granulated sugar, corn syrup, melted butter, Forest Gold Manuka Honey and the almond extract. Mix well. Stir in almonds.

Pour filling into pie crust and bake at 180°C for 45-50 minutes. Leave to cool on rack.

Whip the cream, powdered sugar, and remaining extracts until soft peaks form. Serve pie with a dollop of the cream.

Chefs tip:  Add sliced peaches, apricots or plums to the pie filling once you have poured it into the shell.  This adds a beautiful tartness and vibrant contrast in colour.  Drizzle with fresh honey and serve with a dollop of cream or ice-cream. 

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