Honey and Pine Nut Tart
Indulge in the rich, rustic elegance of this Honey and Pine Nut Tart, a dessert that combines buttery, flaky pastry with a luscious honey caramel filling studded with toasted pine nuts. This tart begins with a golden homemade crust, chilled and blind-baked for the perfect foundation to support the decadently sweet and nutty topping. The filling, made with real honey, heavy cream, and a touch of butter, creates a silky, golden caramel that envelops crunchy pine nuts in every bite. Perfect for dinner parties or a sophisticated dessert table, this tart is a celebration of natural sweetness and texture. Serve it slightly warm or at room temperature for a showstopping treat!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 120 grams unsalted butter (cold, cubed)
- 60 grams powdered sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 120 ml honey
- 50 grams granulated sugar
- 120 ml heavy cream
- 50 grams unsalted butter
- 150 grams pine nuts
- 1 pinch salt
Instructions
Preheat the oven to 180°C (350°F). Grease a 9-inch tart pan with removable bottom and set aside.
In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.
Press the dough evenly into the prepared tart pan, covering the bottom and sides. Trim the edges and refrigerate for 20 minutes to chill.
Prick the bottom of the chilled tart shell with a fork to prevent it from puffing up, then bake in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and let it cool completely.
While the tart shell cools, prepare the honey filling by combining the honey, granulated sugar, and heavy cream in a medium saucepan over medium heat. Bring to a gentle boil, then simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
Remove the saucepan from the heat and stir in the unsalted butter and a pinch of salt until the butter melts and the mixture is smooth.
Add the pine nuts to the honey mixture, stirring to coat them evenly.
Pour the honey and pine nut mixture into the cooled tart shell, spreading it out evenly.
Return the tart to the preheated oven and bake for an additional 20-25 minutes, or until the filling is golden and bubbling.
Allow the tart to cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 29.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
