Salted Honey Tartlettes for your Sweetie Pie
These Salted Honey Tartlettes are a variation on Honey Pie and this recipe can absolutely be made into a sweet, beautiful pie, instead of mini tarts, if you like. I first had Honey Pie at a restaurant called Wyebrook Farm, and it was love at first bite. They served it with whipped cream and dried tart cherries and I see no reason to vary from this presentation because it’s perfect.
I was sort of mystified by what it could be made of, but a quick web search told me that it is just the usual suspects, plus a whole lotta honey. Pictured above are the ingredients for the recipe that I came up with.
I really don’t like rolling pie dough so this crust is made of a crumb-like mixture that can be pressed into the pan, similar to the crust in Bavarian Apple Torte, but different because mixed by hand and less like a dough. The crust is pre-baked while the filling is mixed up, lined with some parchment and about a half a cup of dried beans or pie weights to keep it in place. These can be made in Mini Tart Pans , or Creme Brulee dishes (pictured), or in a 9 in pie pan.
The filling for these tarts is also mixed by hand and comes together easily and quickly. It is so delicious that it won over my husband whose dessert order tends to be 99.9% chocolate.
The first time I saw a slice of honey pie walk by me at the restaurant I knew I was going to have it for dessert. I asked our server what it was and when he said “Honey Pie” I was all in. My hubs was on the fence and he didn’t order dessert that night.
Actually, that’s not accurate. He didn’t order dessert until AFTER he had eaten half of mine, felt bad that he couldn’t stop so ordered a second slice. Now, he’s kind of hooked. (Like these bees appear to be on the gorgeous honeycomb towels that my friend Rachael makes by hand. They are so fab and can be purchased on her website, Open Eyes Press.)
I serve these with a sprinkle of Sea Salt Flakes, a dollop of whipped cream, a couple of dried tart cherries and a sprinkle of cinnamon. Tip: Did you know that you can make a quick batch of whipped cream just by vigorously shaking heavy cream in a tightly covered jar? It’s true. The proof is pictured above. You are going to want to try this. I know because when I found out I couldn’t wait to try it out, myself.
Sweet and Simple perfection.
This recipe is great for any time of year. It would be delicious in summer with fresh fruit accompaniments. In fact, I can’t wait to try it with fresh peaches and blueberries. Yum!
A sweet treat for your sweetie pie: sugar and spice and everything nice.
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3/4 cup honey
- 1 cup brown sugar
- 2 tablespoon cornmeal
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 4 eggs
- 1/2 cup cream
- flaked salt for finishing
- 1 1/3 cup all purpose flour
- 1 Tbsp sugar
- 1 tsp kosher salt
- 1 Tbsp milk or water
- 1/4 cup vegetable oil
- Preheat oven to 375 degrees.
- To prepare crust, combine dry ingredients in a medium bowl. In a small bowl, combine the wet ingredients thoroughly and then add them to the dry ingredients. Mix with a fork until the mixture resembles coarse crumbs. Firmly press crust into 4 tartlet pans or 1 pie pan, covering the bottom and up the sides. Cover the bottoms with parchment and pie weights or beans and bake for 15-20 minutes or until starting to brown.
- To prepare filling, melt butter in small pan over medium heat. Watch closely and stir often. When white milk solids have turned brown and butter smells toasty, turn off heat and add honey, stirring until it dissolves. Let mixture cool 10 minutes.
- In medium-sized bowl, whisk together brown sugar, cornmeal and salt until smooth. Stir in brown butter and honey mixture, vanilla and apple cider vinegar. Add eggs, 1 at a time, whisking after each addition. Whisk in heavy cream.
- Pour filling into tartet or pie shells and bake on middle rack of oven, 20 minutes for tartlets, 35 minutes for pie. Pie is finished when filling is puffed and golden, but center is still just a bit wobbly when shaken.
- Cool pie on wire rack for about 1 an hour before sprinkling with sea salt to taste. Serve warm or at room temperature.