Easter is the perfect time to use honey in recipes and if you are entertaining over the Easter weekend your guests will love Honey glazed carrots (delicious with lamb) followed by Apple and Honey tart.
Honey Glazed Carrots
8 medium carrots
2 generous knobs of butter
4 tablespoons of New Zealand Rewarewa honey
Place the carrots in a saucepan with enough cold water to cover, bring to the boil and cook until they still have a soft crunch.
Drain but retain a small amount of the water.
Add the butter and the Rewarewa honey to the cooked carrots and on a medium heat caramelise the carrots until they are glazed making sure not to burn the honey.
If the glaze starts to get too thick add a few teaspoons of the carrot water.
Apple and Honey Tart
110g/4oz Plain Flour
Pinch of Salt
10ml/2 teaspoons Caster Sugar
1 egg Yolk
Very cold water
120ml/8 tablespoons Brazilian Plateau honey
Grated Rind of ½ Lemon and 10ml/2 teaspoons of the juice
Approx 4 Apples Cox or Granny Smith are ideal, peeled, cored and quartered
28g/1oz Fresh Ginger finely chopped or grated
60ml/4 tablespoons Fresh Breadcrumbs
Set the Oven to 190 c/375 F/ Gas mark 5.
Sift the flour with salt, rub in the butter until the mixture looks like breadcrumbs, add the sugar.
Mix the egg yolk with 30ml/2 tablespoons water, add to the mixture.
Mix to a firm dough, first with a knife and then by hand. It may be necessary to add water, but pastry should not be to wet.
Leave to rest in the fridge.
Roll the pastry out to 5mm/1/4 inch thick and line a pie plate or flan ring with it. Prick the bottom with a fork – do not prick all way through the pastry.
Place baking paper onto the pastry, add baking beans, leave in the freezer for 10 minutes. Blind bake for 10 minutes.
Heat the honey gently with lemon juice and rind to make it runny, add ginger and slices of apple. When the apple is soft, carefully take out and evenly decorate in the flan tin.
Sprinkle the breadcrumbs into the honey mixture until they are soaked and well mixed and layer on top of the apple. If your breadcrumb mixture is too dry, melt some more honey and drizzle on top.
Bake for about 30 minutes until the filling is set and the edges of the pastry are brown. The filling should be a little on the soft side and nicely brown if the tart is to be eaten cold.
Enjoy! Happy Easter from Ogilvy’s.