An easy summer recipe with minimal ingredients, this tart is perfect to make on hot day when you don't want too much prep time. When baked the honey and almond filling caramelise to produce a fudge-like texture that pairs beautifully with a scoop of vanilla ice cream or a dollop of crème fraiche. And the hint of lavender and lemon zest cut lift the tart with aromatic notes.
This recipe was created by our friends at Maison Bremond.
Ingredients Serves: 6
- Preheat the oven to 180°C. Line and grease a tart tin and unroll the pastry.
- In a saucepan, warm the honey until it is more liquid. In a separate bowl, beat the eggs.
- Remove the pan from the heat, stir in the almond flour, lemon zest and eggs. Pour the mixture into the tart tin.
- Bake the tart for 35 minutes, until the filling is firm and golden.
- Serve the tart warm.