Pine Nut Honey Tart Recipes

Steps:

• Put the raisins and glacé fruit in a bowl with the rum or juice, then soak for 1 hr.
• Roll out the pastry on a surface lightly dusted with flour, then use it to line a deep 23cm loose-bottomed tart tin. Leave the pastry overhanging the edges, prick the base, then chill for 1 hr.
• Heat oven to 200C/180C fan/gas 6. Fill the pastry case with baking paper and baking beans, then blind-bake for 8 mins. Remove paper and beans, then bake for about 5 mins more. Allow to cool a little.
• Beat the butter, sugar, almonds, flour and eggs. Stir in the fruit, then pour into the case. Scatter over the pine nuts, press lightly into the surface, then drizzle with honey.
• Return the tart to the oven, turn down heat to 180C/160C fan/gas 4 and bake for 40-50 mins until firm to the touch. If the top browns too quickly, cover with foil. Cool in the tin. Will keep in a cool place for 2 days and will freeze for 3 months. Thaw at room temperature for 5 hrs. Drizzle with honey to serve.

Steps:

• Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.)
• Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days).
• Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated.
• Place tart pan on a rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely. Remove from pan, and serve immediately.

Steps:

• For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
• Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
• Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
• Reduce the oven temperature to 325 degrees F.
• Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
• Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

Steps:

• You can make the pastry by hand or in the food processor. Cream together the butter, sugar, and salt and then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the milk or water. Gently pat together to form a small ball of dough. Wrap and let rest for an hour.
• Carefully cut thin slices of the pastry (or you can roll out if you prefer) and place in and around the bottom and sides of a 12-inch (30-centimeter) tart pan. Push the pastry together and level out and tidy up the sides. Cover and let to rest in the freezer for about 1 hour.
• Pre-heat oven to 350 degrees F (180 degrees C), and bake the pastry for around 15minutes until lightly golden. Reduce the oven temperature to 325 degrees F (170 degrees C).
• While the pastry is in the oven, toast the pine nuts under the grill.
• Using a spatula, or a food processor, whip the butter and sugar until light and fluffy.
• Stir in your pine nuts, add the eggs 1 at a time, and then fold in the honey, flour, thyme, orange zest, and salt. Spoon into the tart shell and bake for 30 to 35 minutes.
• Add a few uncooked pine nuts to the top of the mixture for decoration.
• Serve with caramelized figs (grilled with a little sugar), creme fraiche and a little lemon thyme.
• Serving suggestions: carmelized figs and creme fraiche.

Steps:

• Make the crust: Whisk together cream, whole egg, egg yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor. Add butter, and pulse just until mixture resembles coarse meal. Drizzle in cream mixture, and pulse until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate about 1 hour. (Dough can be refrigerated up to 2 days or frozen up to 3 months; thaw in refrigerator before using.)
• On a lightly floured surface, roll out 1 disk of dough to a 14-inch round, 1/8 inch thick (reserve second disk for another use). If dough is soft and sticky, transfer to a parchment-lined rimmed baking sheet and freeze until firm but still pliable, about 5 minutes. Fit dough into a fluted 10-inch tart pan with a removable bottom. Patch any tears with scraps of dough. Freeze shell while making filling.
• Make the filling: In a medium saucepan, bring sugar, honey, and salt to a boil, whisking until sugar dissolves. Add butter a few pieces at a time, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool 30 minutes. Whisk in cream, whole egg, and egg yolk until incorporated.
• Preheat oven to 325°F. Place tart pan on a parchment-lined rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely before serving.

Steps:

• Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.) Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days). Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated. Place tart pan on a rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely. Remove from pan, and serve immediately.

Steps:

• Make the honeyed pine nuts: Preheat oven to 325 degrees. Combine nuts and honey in a small bowl. Spread in a single layer on a Silpat-lined rimmed baking sheet. Bake, stirring every 5 minutes, until golden brown, 20 to 30 minutes total. Season with salt. Let cool completely on sheet on a wire rack. Break honeyed nuts into 1/4-inch pieces with your fingers. (Nut pieces can be stored in an airtight container up to 3 days.)
• Make the tart: Whisk eggs in a medium bowl. Bring milk, lemon zest, 1 cup granulated sugar, and 1 tablespoon butter to a simmer in a medium saucepan over medium heat, stirring to dissolve sugar. Remove lemon zest. Add semolina flour in a slow, steady stream, whisking constantly, until mixture is thick, about 2 minutes. Remove from heat.
• Pour 1/3 of the semolina mixture into the eggs in a slow, steady stream, whisking slowly and constantly. Pour egg mixture back into saucepan with remaining semolina mixture. Cook, whisking constantly, for 1 minute. Transfer to a bowl. Let cool, uncovered, until ready to use.
• Stir together cinnamon with remaining 1/4 cup sugar. Melt remaining 2 sticks butter in a small saucepan. Using a pastry brush, coat a 9-inch springform pan with some of the melted butter.
• Place phyllo on work surface, and cover with a damp cloth. Place 1 phyllo sheet in the pan, with 1 corner of the sheet in the center. Press sheet gently against the pan, letting overhang drape over the edge. Repeat with 2 more sheets, overlapping them so the pan is completely covered and overhang extends from all edges. Brush generously with butter and sprinkle with 1/2 teaspoon cinnamon sugar. Repeat 2 more times, using 6 more sheets, brushing each layer with butter and sprinkling each layer with 1/2 teaspoon cinnamon sugar.
• Pour cooled custard into phyllo-lined pan. Fold 1 sheet of overhang over custard, and brush with butter. Repeat with remaining overhang, working 1 sheet at a time. Sprinkle 1 1/2 teaspoons cinnamon sugar over the top.
• Brush butter on top of each of the remaining 6 phyllo sheets. Gently crumple each sheet, and arrange it evenly over the cake to cover. Pierce cake all over with a skewer. Place on a baking sheet. Bake until golden brown, about 1 hour. Let cool in pan on a wire rack for 15 minutes. Carefully remove sides of pan. Let stand until just warm, 45 to 60 minutes.
• Meanwhile, make the syrup: Bring honey, water, and lemon zest to a simmer in a small saucepan over medium heat. Cook, stirring once or twice, until mixture is runny, about 3 minutes. Remove from heat, and let stand until just warm. Remove zest when ready to use. (Syrup can be refrigerated in an airtight container for up to 1 month; reheat over medium heat until warm.)
• Sprinkle nuts and confectioners' sugar on top of cake. Cut into slices, and divide among serving plates. Serve warm with a drizzle of syrup.

Steps:

• Preheat the oven to 180°C/350°F/gas4; sift the flour into a bowl, add the butter and use your fingertips to work on the mixture until it resembles fine breadcrumbs.
• Stir in the icing sugar, add the eggs and 1 tablespoon of water and work on the dough until it becomes firm and leaves the edges of the bowl clean.
• Roll out the pastry onto a floured surface and use it to line a 23-cm/9-inch tart tin.
• Prick the pastry shell with a fork, and chill it for 10 minutes; then line it with aluminium foil or greaseproof paper and fill the pastry case with dried beans or rice, or baking beans; and bake the pastry shell for 10 minutes.
• Cream together the butter and caster sugar until the mixture is light, then beat in the eggs, one at a time.
• Gently heat the honey in a small pan until it is of a runny consistency, then add it to the butter mixture with the lemon zest and lemon juice.
• Stir in the pine nuts and salt, then pour the filling into the pastry case.
• Bake the tart for about 45 minutes, until the filling is lightly browned and set.
• Leave the tart to cool slightly in the tin, then dust generously with icing sugar.
• Serve the tart warm or at room temperature, with crème fraîche, Greek yoghurt or vanilla ice cream.