Jethro Tart by Jamie Oliver

Makes a 30cm/12 inch tart

255g/9oz pinenuts
255g/9oz butter
255g/9oz caster sugar
3 large eggs, preferably organic
4 tablespoons Greek fig tree honey, or any good
honey o 115g/4oz plain flour
a pinch of salt

For the pastry:

115g/4oz butter 100g/3Voz icing sugar o a pinch of

salt o 225g/8oz plain flour
2 egg yolks
2 tablespoons
cold milk or water

This is great served with caramelized figs (grilled

with a little sugar), creme fraiche and a little lemon
thyme.

Method
You can make the pastry by hand or in a food
processor. Cream together the butter, sugar and
salt and then rub or pulse in the flour and egg
yolks. When the mixture has come together,
looking like coarse breadcrumbs, add the milk or
water. Gently pat together to form a small ball of
dough. Wrap and leave to rest for an hour.

Carefully cut thin slices of your pastry (or you can

roll out if you prefer) and place in and around the
bottom and sides of your 30cm/12 inch tin. Push
the pastry together and level out and tidy up the
sides. Cover and leave to rest in the freezer for
about 1 hour. Preheat your oven to 180?C/350?
F/gas 4, and bake the pastry for around 15
minutes until lightly golden. Reduce the oven
temperature to 170?C/325?F/gas 3.

While the pastry is in the oven, toast the pinenuts

under the grill. If you're like me you'll forget about
them and they'll burn, so keep your eyes peeled -
they don't take long to colour.

Using a spatula, or a food processor, whip the

butter and sugar until light and fluffy. Stir in your
pinenuts, add the eggs one at a time, then fold in
the honey, flour and salt. Spoon into the tart shell
and bake for 30-35 minutes.