Serves 8

For the sweet flan pastry
125g unsalted butter
90g caster sugar
1 large egg
Few drops of vanilla extract
250g plain flour
1 medium egg white, lightly beaten

For the filling
125g unsalted butter, softened
90g caster sugar
75g (about 5 tbsp) runny honey, plus 1 tbsp warm honey for glazing
1 large egg, beaten
1 egg yolk
60g plain flour, sifted
Pinch of fine sea salt
200g pine nuts

1 Place the butter and sugar in a food processor and whiz until just combined. Add the egg and vanilla extract and whiz again until well mixed. Finally, add the flour and pulse a few times until the dough comes together. Scrape the mixture on to a lightly floured surface and press together into a smooth dough. (Try not to overwork the dough to keep it short.) Shape into a flattened ball, wrap in clingfilm and chill for 30 minutes.
2 Roll out the dough thinly on a lightly floured surface and use to line a 20cm tart tin with a removable base. Leave the excess pastry hanging over the sides. Chill again for 30 minutes until the pastry is firm.
3 Heat the oven to 190C/Gas 5. Line the pastry with foil and fill with baking beans or rice. Bake for 15 minutes until the sides are lightly golden, remove the beans and foil and return to the oven for another 5 minutes. Brush the hot pastry with egg white as soon as it comes out of the oven. This will help keep the pastry from getting soggy. Leave to cool. Reduce the oven temperature to 170C/Gas 3.
4 Beat the butter, sugar and honey until pale and fluffy. Lightly beat the egg and egg yolk and gradually incorporate into the butter mixture. Fold through the sifted flour and salt followed by three quarters of the pine nuts. Spread the filling over the cooled pastry with a spatula. Scatter the remaining pine nuts over the top, then bake for 30-40 minutes until the filling is golden brown and set around the edges, but retains a slight wobble in the middle. While still hot, glaze the top with the warmed honey. Leave to cool completely before serving.

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