Like everything in life, this tart is about balance. The filling is sweet. Very sweet. But the tangy greek yogurt on top really mellows that out so you actually taste the flavor of the honey. I added fresh nectarines on top, but any slightly tart fruit would do. I was inspired by a dessert that I recently spotted on the menu at the Big Sur Bakery, one of my favorite places on earth. In contrast to its normal role as topping or alternative sweetener, I loved the idea of letting honey be the star of the dessert.
The recipe for the crust is rather large. Luckily the dough freezes very nicely in tins in the freezer for about two weeks. If you do not wish to have so much, a half or even a third of the recipe should be sufficient. You can make whatever size tarts in whichever sort of vessels you choose. You can see the assortment of tins that I used. The muffin tins made very nice little shells. The ramekin shells slumped a little, but still turned out well. It is very much up to you!
3 1/4 Cups All Purpose Flour
1 1/2 Cups Butter (Cool)
3/4 Cup Sugar
1/2 tsp. Kosher or Sea Salt
1 tsp. Vanilla Extract
In the bowl of an electric mixer, combine the flour, sugar and salt. Mix on low while you add the butter in chunks. Let the mixer run until the butter pieces range from course sand to small peas. If you do not want to use a mixer, you can use your hands to cut the butter into the flour.
Add the vanilla and the eggs and mix until it just starts to come together.
Dump the mixture out onto a well floured surface and lightly knead it until the dough is a smooth ball. The nice thing about this dough is that it doesnt have to rest in the refrigerator before being rolled out. You can go ahead and roll it out to about a quarter of an inch. Transfer the dough into the tin and press the dough into all of the edges. Remove the excess.
Place the tins in the freezer for about fifteen minutes.
Preheat the oven to 350
Bake the shells without any filling. If you are making smaller tarts, you will not need any weight. But if you are making a larger crust, place beans or rice in a piece of parchment paper or foil and put them into the empty tart shell. Bake for 15 minutes or so (until beginning to brown)
OPTIONAL- you may brush the shells with egg before you bake them as it seals in moisture later. This is not completely necessary.
1/2 Cup Unsalted Butter
1/2 Cup Sugar
3/4 Cup Honey (orange bossom or clover honey works best, but any kind will work)
1/2 tsp. Sea Salt
2 Tbs. Flour
1 Egg Yolk
1/2 Cup Cream
Put all of the ingredients into a medium sauce pan and stir constantly over medium heat until the mixture is the temperature of a hot bath. If you do not want to feel it with your fingers, know that the process takes about four or five minutes and the mixture will begin to thicken. Make sure to scrape the bottom of the pot while you stir.
Let the mixture cool slightly before pouring it into the precooked tart shells.
Bake at 350 for about 10 to 15 minutes (maybe a little longer. This all depends on the size tarts you are making) You want the filling to still be jiggly, but not liquid. The edges will be set and the center will move like jell-o.
Let cool. Spoon about 6 oz Plain Greek Yogurt on top.
Top with fruit