‘In a sea of honey’ and apple tartlets with a olive oil and buckwheat crust

Directions

1. For the Pastry. In a medium saucepan, combine all tart ingredients except flour over low heat. Cook for 15-20 minutes, allowing the mixture to simmer and cook, until butter mixture begins to brown slightly.
2. Pop in the dry ingredients all together at once and stir very quickly until all of the dough comes together while removing from the heat. Also if you find the crust too wet after making it in the pan- do not panic just add a touch more flour and pop it in the fridge, it chills to a much more pliable dough. Take the dough out and let it cool for 10-20 minutes in the fridge.
3. Press into the tart tin/tartlet tins you wish to use and pop in the fridge for at least 30 minutes to cool. Preheat oven to 200C
4. Prick the bottom of the tartlets/tart all over with a fork. Bake for 15 minutes and press down if the tart base puffs up. Take the tarts out of the oven and set aside.
5. Make your apple filling. Core peel and cut the apples and place over a medium heat with the rest of the filling mixture. Simmer until the mixture is glossy and the apples are soft. Put the apple filling into the tart cases.
6. Top with the crumble and bake for 15 minutes more until brown.
7. Serve warm with mascarpone or double cream. :)