Jethro Tart
Hands-on time
Cook time
Total time
Cuisine: Dessert
Serves: 8
  • Prep time: 20 minutes plus about 2 and a half hours for refrigerating and baking
  • Ingredients
  • 255g pine nuts
  • 255g butter
  • 255g castor sugar
  • 3 large eggs
  • 4 tablespoons honey
  • 115g plain flour
  • a pinch of salt
  • For the Pastry
  • 115g butter
  • 100g icing sugar
  • a pinch of salt
  • 225g plain flour
  • 2 egg yolks
  • 2 tablespoons cold water
  1. Cream together the butter, sugar and salt then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the water. Gently pat together to form a small ball of dough. Wrap and leave to rest for an hour.
  2. Carefully cut thin slices of your pastry (or you can roll out if you prefer) and place in and around the bottom and sides of a 30cm tin. Push the pastry together and level out and tidy up the sides. Cover and leave to rest in the freezer for about 1 hour.
  3. Preheat your oven to 180˚C, and bake the pastry for around 15 minutes until lightly golden. Keep an eye on the pastry if you are making smaller tartlets instead as it might require a shorter cooking time.There is no need to blind bake. Reduce the oven temperature to 170˚C.
  4. While the pastry is in the oven, toast the pine nuts under the grill. (OK, now you need to listen. REALLY listen. You're going to read this warning and think it won't happen to you. You'll think you're invincible and you've got it covered. But you don't. They will burn. It has happened to all of us. The nuts will go from a gorgeous Gisele Bündchen caramel to black in a matter of seconds. Don't turn your back on them! Seriously. if you're blasé about this it is going to happen to you too. You have been warned.) Using a spatula or a food processor whip the butter and sugar until light and fluffy. Stir in the pine nuts, add the eggs one at a time, then fold in the honey, flour and salt. Spoon into the tart shell and bake for 30-35 minutes.
  5. Serve with crème fraîche or vanilla ice cream.
Recipe by Two Suitcases and a Tin Pot at