Citrus honey tart
For the crust
- 250 g (1¾ cups) all-purpose/plain flour
- 2 tbsp. cornflour
- ¼ tsp. salt
- 170g (¾ cup) butter, cut into 2.5 cm cubes, at room temperature
- 165 g (2/3 cup) Langnese Acacia Honey
For the filling and assembly
- 1 lemon
- 250 ml (1 cup) Langnese Acacia Honey
- 1 tbsp. finely grated lemon zest
- 3 large eggs
- 2 large egg yolks
- 35 g (¼ cup) all-purpose/plain flour
- 2 tsp. cornflour
- ¼ tsp. salt
- 170ml (2/3 cup) fresh lemon juice
- 1 preserved lemon, thinly sliced for garnish
For the crust: Whisk the flour, cornflour and salt in a small bowl; set aside.
Place the butter and honey in a food processor. Pulse until the mixture is smooth.
Add the dry ingredients to the food processor and pulse until combined. Transfer the dough to the prepared tin. Using your fingers, press the dough evenly onto the bottom and 3.5 cm up the sides of the tin.
Tip: Crust can be prepared 1 day ahead. Cover and chill.
For the filling and assembly: Mix the honey and lemon zest in a medium bowl. Add the lemon slices and toss to coat. Let it rest until the lemon has softened and the honey has dissolved, 30-45 minutes. Basmaty Tip: lemon slices mixture can be prepared 1 day ahead. Cover and chill.
Place the shelf in the upper third of the oven; preheat to 160°C. Bake the crust until the centre is firm to the touch and the edges are beginning to turn golden brown, 30-35 minutes.
When the crust has almost finished baking, whisk the eggs and egg yolks in a medium bowl to blend.
Whisk the flour, cornflour, and salt in a small bowl; add to the egg mixture and whisk to combine.
Whisk in the lemon juice then add the lemon slice mixture; mix gently to combine using a rubber spatula.
Reduce the oven temperature to 150°C. Pour the filling into the hot crust. Add the preserved lemon on top then bake until the filling is set and slightly puffed around the edges, 25-30 minutes.
Transfer the tart tin to a wire rack; let it cool completely. Chill for at least 4 hours, then remove. Serve cold.