Honey-lemon tart

MODERN-BAKING

Bakery-Net Staff

Fri, 1999-12-31 12:00

This formula was contributed by the National Honey Board..
Ingredients	Lbs.	Ozs.	Method

Sugar	2		Mix.
Pastry flour		4.25

Eggs (36)	2	6	Add slowly while mixing.

Honey	3	6	Add, and mix until combined.

Unsalted butter, melted	1	8	Add, and mix well.
Milk		8.5
Lemon zest, finely chopped		3.25
Lemon juice, fresh	1	9.5

Lemon slices, cut into quarters for garnish

Total appr. wt.	11	13.5


Instructions: Divide into nine, 10-in. unbaked tart shells. Bake at 325°F for about 45 minutes, or until the top is golden brown. Let the tarts cool, and cut each tart into eight wedges. Garnish each wedge with a quartered lemon slice. Yields nine 10-in. tarts.

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