honey and nut pie

PASTRY
2 cups of plain flour
4 oz unsalted butter
2 tbsp icing sugar
1 egg
1 tsp vanilla extract
rub butter into flour (use a food processor - much easier)
add icing sugar
add egg and vanilla (this should be enough to bring the dough together, if not add some cold water)
rest for 30 minutes
bake blind at 200C in 9 inch tart tin for 10-15 minutes

FILLING
4 oz unsalted butter
1/2 cup castor sugar
3 eggs beaten
2/3 cup honey
rind and juice of one lemon
2 2/3 cups of nuts (whatever you like, the original receipe called for pine nuts - i use a mixture)
pinch of salt

cream together butter and sugar
beat in eggs one at a time
gently heat honey until runny
add to butter mixture with lemon rind and juice
stir in nuts
pour into pastry case
bake for 40-45 minutes at 180C until lightly browned and set
cool and then dust with icing sugar

the perfect lemon tart

PASTRY
2 cups plain flour
1/2 cup butter
2 tbsp icing sugar
1 egg
1 tsp vanilla essence

rub butter into flour
stir in icing sugar
add egg and vanilla essence
add cold water
bake blind at 200C in 9 inch tart tin (approx 10 minutes)

CURD FILLING
6 eggs beaten
1 1/2 cups castor sugar
4 oz unsalted butter
rind and juice of 4 lemons

put eggs, sugar and butter into a pan
stir over low heat until sugar has disolved completely
add lemon rind and juicecontinue cooking until curd has thickened slightly
pour into pastry case
bake for 20 minutes until just set

allow to cool and then dust with icing sugar