HONEY AND PINE NUT TART
Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow acacia honey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch fluted tart
Number Of Ingredients 18
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.
EASTER PIE
Giada's Italian rice pie is the perfect dessert for your Easter celebration or any time of year.
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
- Preheat the oven to 375 degrees F.
- Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
- Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
PINE NUT PIE
I was once told that Pine Nuts were an aphrodisiac. You be the judge :)
Provided by Heather Hacker
Categories Other Snacks
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Combine sugars, eggs, vanilla, flour, cream, and butter in a bowl. Whisk until well blended. Fold in pine nuts. Pour into pie crust and bake at 350 degrees for 50 minutes.
PECAN AND PINE NUT PIE
A satisfying twist for an old favorite--my DH particularly likes it and now requests it over traditional recipes. It is from the November 2002 issue of "Bon Appetit", Penny and Armin Rembe's Thanksgiving celebration story. Their recipe calls for 2/3 cup pine nuts and 1 cup pecans; feel free to use those measurements, but I've realized that pine nuts really do have a stronger flavor than pecans, so I've lowered the pine nut amount to 1/2 cup and upped the pecans to 1 1/4 cups. Either way, you're bound to enjoy it.
Provided by rochsann
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk the sugar, 4 large eggs, two corn syrups, flour, and salt in medium bowl until smooth.
- Whisk in melted butter, then stir in all nuts.
- Brush bottom and sides of crust (not edge) with egg white.
- Pour in filling.
- Bake pie at 350 degrees until filling is set and crust is golden, about 1 hour.
- Cool on rack; let stand at room temperature.
- Serve with whipped cream.
Nutrition Facts : Calories 608.1, Fat 32.7, SaturatedFat 7.7, Cholesterol 121, Sodium 245.4, Carbohydrate 77.5, Fiber 2.7, Sugar 39.2, Protein 7.8
PINE NUT CRUST
Categories Nut Dessert Pine Nut Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes enough dough for 3 crusts
Number Of Ingredients 6
Steps:
- Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
- Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.
SPANAKOPITA (SPINACH PIE) BY INA GARTEN
As the title suggests, this is really Ina's recipe...I've made some small changes, but they don't change that fact. The biggest change I made was using fresh spinach, but frozen spinach can be substituted if desired.
Provided by Late Night Gourmet
Categories Spinach
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly.
- Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
- Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
- Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
- Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
- Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.
Nutrition Facts : Calories 289.2, Fat 19.4, SaturatedFat 8.3, Cholesterol 124.4, Sodium 964.5, Carbohydrate 17.7, Fiber 3.1, Sugar 3.5, Protein 12.9
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