Honey Tart

1. 1

   Roll out puff pastry and use it to line a 15-20 cm loose-bottomed flan tin.

2. 2

   Trim the edges neatly and prick the base all over with a fork.

3. 3

   Dip a spoon in hot water and measure out 7 tbsp of honey.

4. 4

   Stir in breadcrumbs, orange rind and pine nuts and transfer to the pastry case.

5. 5

   Bake it in a preheated oven for 25 min at 190 degree C.

6. 6

   serve warm with the remaining honey drizzled over the top and creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.