pear & honey frangipane tart
One of the many things I crave from New Zealand (including Whittakers, sheep and my family – perhaps not in that order…) is honey. Manuka, of course, has eeked it’s way into international fame, but I feel some of the lesser-known honeys need more credit. New Zealand prides itself on a huge range from trees other than the Manuka. Kamahi, Pohutukawa, Rewarewa, Clover…
I mustn’t complain about sweet syrups when I live in the land of maple syrup – which most times is a fine substitute for honey! But the odd recipe calls for a good NZ honey. As does the morning slice of toast, ableit no Vogels or crumpet.
The recipe for this delectably sweet, pear & honey tart is beautifully crafted with step by step instructions over at Two Spoons – another fellow foodie living abroad (Australia). Zo was fortunate enough to get her hands on Kamahi honey. For Canadian residents wanting to perfect what could be an ‘ordinary’ pear tart, try and source a quality local honey
and send it my way to use in the frangipane, and to brush over the pears prior to baking.