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

February  5, 2012
0 Ratings
  • Serves 4
Author Notes

Kate Bush is a massive inspiration for me, and not just because I like to listen to her music but in the way that when I listen to her gorgeous words, they appear as photographs in my mind.

They play out stories that are so immensely creative and interesting, that at first you have no idea what she’s going on about- then you just, ‘get it’. Her music always comes together better with time. A bit like pastry really…
So that was my train of thought this morning. Kate bush and pastry, a winning combination I feel.
Her song ‘Sunset’ from Aerial begins with these beautiful lyrics.
‘Could be honeycomb
In a sea of honey
A sky of honey
Whose shadow, long and low
Is slipping out of wet clothes?
And changes into
The most beautiful
Iridescent blue’
Imagine a sea of honey? Mmm. Obviously that would be a mean feat of a task, so I opted for honey, apples and pastry.

What You'll Need
  • Dark olive oil and buckwheat tartlet crust
  • 60g All purpose gluten free flour blend
  • 60g Buckwheat flour
  • 1 teaspoon Cinnamon
  • 80g Unsalted Butter
  • 15 milliliters Olive oil
  • 3 tablespoons Water
  • 14g Brown or white fine sugar
  • 1 teaspoon Salt
  • Sea of Honey and Apple filling
  • 3 Green Apples
  • 50g Light / Brown sugar
  • 1 tablespoon Water
  • 4 tablespoons Honey (Manuka if you can)
  • 1 teaspoon Vanilla essence
  • sprinkling Sliced almonds and oats
  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. :)

See what other Food52ers are saying.

  • Krechiewow
  • lakelurelady
  • aargersi

4 Reviews

Krechiewow February 10, 2012
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. (Will edit this into the recipe)
Krechiewow February 10, 2012
Thanks :) I love taking foodie photographs :D And the star of the photo is my new kitten Ash, hes such a delight (and little terror at times :P) as you can see!

Yes i believe the crust method comes from france, i have a few recipes that include this method- originally you would put the butter and other wet ingredients in the oven in a glass bowl until bubbling for a good 5 minutes then plop the dry ingredients in quickly. I just found that way too dangerous, so i tried it on the hob which sounded much more logical than risking lifting a hot bowl with bare hands by accident!

With the filling, it really is just about keeping it classic, and you can't go wrong with apple crumbly filling can you!!
lakelurelady February 8, 2012
Just a gorgeous picture. Who would not love this. The crust is very intriguing.
aargersi February 6, 2012
Love these, have not made crust that way but now I want to try, and the filling, well, how could that be bad? Love the inspiration too. And - who is that cute fuzzy face having a sniff?