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1
Preheat the oven to 180u00b0C/350u00b0F/gas4; sift the flour into a bowl, add the butter and use your fingertips to work on the mixture until it resembles fine breadcrumbs.
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2
Stir in the icing sugar, add the eggs and 1 tablespoon of water and work on the dough until it becomes firm and leaves the edges of the bowl clean.
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3
Roll out the pastry onto a floured surface and use it to line a 23-cm/9-inch tart tin.
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4
Prick the pastry shell with a fork, and chill it for 10 minutes; then line it with aluminium foil or greaseproof paper and fill the pastry case with dried beans or rice, or baking beans; and bake the pastry shell for 10 minutes.
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5
Cream together the butter and caster sugar until the mixture is light, then beat in the eggs, one at a time.
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6
Gently heat the honey in a small pan until it is of a runny consistency, then add it to the butter mixture with the lemon zest and lemon juice.
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7
Stir in the pine nuts and salt, then pour the filling into the pastry case.
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8
Bake the tart for about 45 minutes, until the filling is lightly browned and set.
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9
Leave the tart to cool slightly in the tin, then dust generously with icing sugar.
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10
Serve the tart warm or at room temperature, with creme fraiche, Greek yoghurt or vanilla ice cream.
