Honey And Pine Nut Tart Recipes

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PINE NUT TART



Pine Nut Tart image

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 16

1 3/4 cups all-purpose flour, plus more for the surface
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 large egg yolk
1 teaspoon pure vanilla extract
2 tablespoons ice water
1/3 cup honey
1/4 cup light brown sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
1/4 cup heavy cream
1 large egg yolk
Zest and juice of 1 lemon
1 1/2 cups pine nuts
Confectioners' sugar, for serving

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.

HONEY AND PINE NUT TART



Honey and Pine Nut Tart image

Honey, produced throughout Greece and Turkey, provides the classic sweet taste of so many Eastern Mediterranean desserts, including this delicious tart. I found this recipe in 'Taste of Greece', which has been eagerly devoured by those to whom I've served it each time I've made it. I've posted it here for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Tarts

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups plain flour
1/2 cup butter
2 tablespoons icing sugar
1 egg
1/2 cup unsalted butter, diced
1/2 cup caster sugar
3 eggs, beaten
2/3 cup sunflower honey or 2/3 cup your favourite honey
1 lemon, juice and zest of, grated
3 cups pine nuts
1 pinch salt
icing sugar, for dusting

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.

Nutrition Facts : Calories 853.8, Fat 60.4, SaturatedFat 17.9, Cholesterol 166.8, Sodium 140.6, Carbohydrate 73, Fiber 2.8, Sugar 43.8, Protein 13.7

PINE NUT AND HONEY TART



Pine Nut and Honey Tart image

Provided by Jamie Oliver

Categories     dessert

Time 1h7m

Yield 10 to 12 servings

Number Of Ingredients 14

4 ounces (115 grams) butter
3 1/2 ounces (100 grams) confectioners' sugar
Pinch salt
8 ounces (225 grams) all-purpose flour
2 egg yolks
2 tablespoons cold milk or water
9 ounces (225 grams) pine nuts
9 ounces (225 grams) butter
9 ounces (225 grams) caster sugar
3 large eggs, preferably organic
4 tablespoons Greek fig tree honey
4 ounces (115 grams) all-purpose flour
1 orange, zested
Lemon thyme, leaves picked, plus extra, for garnish

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.

HONEY AND PINE NUT TART



Honey and Pine Nut Tart image

Categories     Nut     Dessert     Bake     Pine Nut     Honey     Pastry     Boil

Yield makes one 10-inch tart

Number Of Ingredients 17

For the Crust
1/4 cup heavy cream
1 large whole egg plus 1 large egg yolk
1/2 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour, plus more for dusting
1/2 cup sugar
1 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 cup (1 stick) plus 2 tablespoons cold unsalted butter, cut into small pieces
For the Filling
1/2 cup sugar
1/2 cup plus 1 tablespoon mild honey, such as acacia
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup heavy cream
1 large whole egg plus 1 large egg yolk
1 1/2 cups pine nuts (6 ounces)

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.

HONEY AND PINE NUT TART



Honey and Pine Nut Tart image

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

1/4 cup heavy cream
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour, plus more for surface
1/2 cup sugar
1 teaspoon coarse salt
1/2 teaspoon baking powder
5 ounces (1 1/4 sticks) cold unsalted butter, cut into small pieces
1/2 cup sugar
1/3 cup acacia honey
1/4 cup Tasmanian leatherwood honey
1 teaspoon coarse salt
6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup heavy cream
1 large egg
1 large egg yolk
1 1/2 cups pine nuts (6 ounces)

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.

PINE NUT & HONEY TART



Pine nut & honey tart image

This make-ahead tart is the ultimate finale for a festive buffet - just make sure you have enough as guests may well want seconds

Provided by Sara Buenfeld

Categories     Dessert

Time 3h30m

Number Of Ingredients 11

100g raisin
140g/5oz mixed glacé fruit , chopped
3 tbsp rum or orange juice
300g/11oz sweet dessert pastry
50g plain flour , plus extra for dusting
175g softened butter
175g golden caster sugar
175g ground almonds
5 eggs , beaten
85g pine nuts
2 tbsp clear honey , plus extra for drizzling

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.

Nutrition Facts : Calories 665 calories, Fat 43 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.56 milligram of sodium

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