Preparation : 45 minutes

Servings : 8 portions


Crust :
  • 375 ml (1 1/2 cups) all-purpose flour
  • 1 ml (1/4 tsp) salt
  • 125 ml (1/2 cup) cold unsalted butter, diced
  • 1 egg
  • 30 ml (2 tbsp) ice water
Filling :
  • 4 eggs
  • 250 ml (1 cup) honey
  • 60 ml (1/4 cup) unsalted butter, melted
  • 250 ml (1 cup) sliced almonds


  1. With the rack in the lowest position, preheat oven to 375 °F.
  2. In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until butter is the size of peas. Add the egg and water and pulse again until the dough just begins to form.
  3. On a floured work surface, roll out the dough and line into a pie plate. Fold excess dough inward to double the edges. Refrigerate for 30 minutes.
  4. Bake for about 12 minutes or until the crust is cooked, but still light in colour.
  5. In a bowl, combine the eggs, honey, and butter using a whisk. Stir in the almonds. Pour into the crust. Bake for about 25 minutes or until the filling is firm. Let cool and unmould.