Pine tart with lavender honey

Ingredients for 4 servings:

• 125 g butter
• 125 g sugar
• 250 g flour
• 1 egg(s)
• 1 pinch of salt
• Dried pulses for blind baking
• 100 g sugar
• 100 g butter
• 400 g pine nuts
• 200 ml cream
• 60 g honey (lavender honey)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mix the butter pieces and sugar by hand. Place the flour and salt on the work surface, make a well, and add the egg and butter-sugar mixture. Quickly knead the dough, shape it into a ball, roll it in flour, and let it rest for 1 hour. Grease a springform pan and line it with the dough, creating a small raised edge, and blind bake for 10 minutes in an oven preheated to 180°C (cover with baking paper and weigh it down with dried peas, lentils, or beans). For the filling, melt the butter, add the sugar and honey, and make a light caramel. Add the pine nuts, mix well, and let it brown. Deglaze with the cream and mix vigorously. Pour the mixture onto the tart base and bake for another 15 minutes. Remove from the pan while still warm. Serve lukewarm or cooled.