Harvested in Berlou, Haut-Languedoc Regional Natural Park, France.
This honey is composed of different flowers from `mediterranean periphery: Thyme, Rosemary, Asphodele, maritime Lavender..
Flavor Notes: Scrubland honey is aromatic and robust
Serving Suggestions: Great on a piece of toast or eaten by the spoonful.
100% raw honey: all our honeys are analyzed to guarantee you the highest quality and purity. We use cold extraction in the most beekeeping tradition.
Miel factory invites you to savor its Scrubland honey. Harvested in Berlou, France,this honey is a sweet blend of "sun" flowers.
This honey holds notes of Thyme, Rosemary, Asphodel, Savory, Cistus, maritime Lavender... It floral complexity makes for an extremely interesting honey to taste. It holds various long lasting aromas.
The sun flowers which compose it bloom starting at the end of winter only to fade before the end of spring. We particularly recommend the use of this honey to sweeten your teas and
Price/kg : 26,00 €
Tarte aux poires et au miel de garrigue
Ingredients for the dough :
- 1 cup of flour
- ½ cup of honey
- ½ glass of lemon juice
- 1 egg
- 30 to 50g of butter or margarine
- 3 tablespoons of olive oil
- 1 teaspoon of yeast powder
- 1 pinch of bicarbonate
For the garnish :
- 2 large pears
- ½ cup of scrubland honey
- 1 tablespoon of flour
- 1 pinch of cinnamon powder
PreparationPeel and cut pears into medium slices.Coat the pie dish with a good amount of melted butter or margarine. Sprinkle with flour and arrange the pear slices in a circular manner. Sprinkle the whole thing with cinnamon and top the pears with honey drizzles.
In a large bowl blend the flour and the yeast.
• In another bowl, mix the baking soda, the lemon juice, the beaten egg, the honey, the olive oil and the remaining butter or margarine.
Slowly incorporate the flour mixture to the egg one.
Work the mixture until you obtain a smooth paste
Pour this mixture over the pears. Stir the dish slightly so that the dough binds with the pears.
Cook the pie for 40 to 45 minutes at 180-200 ° C
Allow the pie to rest for a good ten minutes. Place a large service plate atop the mold. Flip the pie over to unmold. Have a bite (or two).