Almond and Honey Tart

Almond and Honey Tart

Makes: Enough for 8
Preparation time: 20 minutes, plus 10 minutes cooling. Cooking time: 45 minutes




  • 75g cold unsalted butter, diced, plus extra for greasing
  • 125g white spelt flour, plus extra for dusting
  • 40g caster sugar
  • ¼  tsp vanilla extract
  • 2 tbsp runny/clear honey



  • 250g unsalted butter, softened
  • 250g caster sugar
  • 1 tbsp runny/clear honey
  • 3 eggs
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest
  • 25g white spelt flour
  • 250g ground almonds
  • 2 tsp flaked almonds



  1. Preheat the oven to 150°C/300°F/Gas 2.  Lightly grease a 20cm / 9inch fluted round tart tin with a loose bottom. Place the butter, flour and sugar into a food processor – pulse well until it resembles breadcrumbs.  Then add the vanilla and honey and pulse until it comes together into a smooth dough.
  2. Turn the dough out onto a lightly floured work surface, then roll out so that the base fits the prepared tin. Carefully lift the pastry over the tin and use it to line the base and sides, cutting away any excess. Prick all over with a fork and chill for 20 minutes.
  3. Bake in the preheated oven for 10 minutes, or until the base looks golden brown and feels sandy to the touch, then remove from the oven. Once the base has cooled down a little, drizzle the honey over the surface. Turn the oven up to 160°C/315°F/Gas 2–3.
  4. To make the topping, place all the ingredients (apart from the flaked almonds) into a food processor and purée until smooth.
  5. Pour the filling into the pre-baked base and top with a scattering of flaked almonds, then bake in the oven for 45 minutes until the top looks golden brown, or a knife tip inserted in the centre comes out clean.  Remove from the oven and transfer to a wire rack to cool. Delicious served at room temperature or warm with double cream or creme fraîche.
  6. NB  this tart keeps very well for at least a week and also freezes well.

20th May 2020

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