HONEY PINE NUT TART
This is a seriously gourmet dessert with an incredible combination of flavors. Rich, buttery pine nuts, light floral, clover honey and an herby rosemary are very well balanced in this unique nut tart.
Provided by Dahn Boquist
Categories Desserts
Time 1h30m
Number Of Ingredients 24
Steps:
- Place the pine nuts, almonds, sugar, rosemary and salt in a food processor and process until it is the consistency of sand. Combine the flour and process in pulses until it is well blended. Add the butter and pulse 10 to 12 times until the butter is incorporated. Add the egg and pulse a few more times to blend it in. The dough will appear dry and loose but when you pinch it, it will stick together in a clump.
- Spray an 11 inch tart pan and place the tart pan on a cookie sheet. Dump the crust mixture into the tart pan and spread it out. It will look like it is too much dough but once it is pressed down it will be a perfect fit. Using the back of a measuring cup, push the crumbs down into the bottom of the pan and up the sides. Prick the bottom of the dough with a fork and cover it with plastic wrap then place in the freezer for 20 to 30 minutes.
- Preheat the oven to 350°F.
- Place some parchment paper over the dough and fill it with dried beans or pie weights. Place the tart (still on the cookie sheet) in the oven. Bake for 25 minutes, remove the parchment paper and weights then return it to the oven and bake for another 15 to 20 minutes. Remove from the oven and let it cool completely.
- Spread the pine nuts on a baking sheet and slide it in the oven (the oven should still be set at 350°) Toast the pine nuts for 5 to 6 minutes until they just start to turn light brown. Watch them closely as they will burn quite quickly if you leave them in just a little too long. Once browned, remove from the oven and set aside for later.
- Melt the butter in a small saucepan over medium-high heat, stirring frequently for about 10 minutes. It will get foamy then start to turn a golden brown color and smell nutty. Remove from the heat, stir in the chopped rosemary and set aside for later (the hot butter will foam up again when you stir in the rosemary).
- In a mixing bowl, combine the sugar, honey, molasses, salt vanilla and eggs. Whisk on medium speed for 2 to 3 minutes. Stir in the brown butter then the pine nuts.
- Pour the filling into the cooled tart pan, cover the edges of the crust with tin foil to prevent over-browning and bake for about 35 to 40 minutes. The filling will be a light golden brown and the center will be slightly jiggly but will firm up when it cools. If you have an instant read thermometer the center of the filling should be at 185°F. If you don't have an instant read thermometer, a knife inserted in the center should come out clean. Remove from oven and allow to cool on a baking rack.
- In a small saucepan, bring 1/2 cup of cream to a gentle simmer then remove it from the heat and stir in the rosemary sprigs. Cover the pan and let it sit at room temperature for 15 to 20 minutes to infuse the rosemary into the cream.
- Remove the rosemary sprigs and add the rosemary infused cream to the remaining 1 cup of cream in a medium mixing bowl. Set in the fridge until the cream is cold (you can speed the process up by placing it in the freezer and stirring it every 5 minutes)
- Add the vanilla extract and confectioners sugar to the cream and whip on medium high speed until soft peaks form.
- Whisk the egg white until foamy then dip the sprigs of rosemary into the egg white to coat it. Sprinkle the sugar over the rosemary and set it on a towel to dry. Once it is dry, garnish the tart with it and serve with the rosemary cream.
Nutrition Facts : Calories 699 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 126 milligrams cholesterol, Fat 46 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 424 grams sodium, Sugar 52 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
PINE NUT TART
Provided by Michael Symon : Food Network
Categories dessert
Time 3h
Yield 6 servings
Number Of Ingredients 16
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.
PINE-NUT COOKIES WITH ROSEMARY
Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
- Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
- Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
- Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.
PINE NUT BUTTER TARTS WITH MASCARPONE CREAM
Pine nuts are an underated ingredient! These tarts really highlight them and taste fantastic! If you don't want to buy mascarpone (it's pretty pricey here), then try cream cheese. Enjoy!
Provided by Nif_H
Categories Tarts
Time 45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF (180ºC).
- In a medium bowl, mix together corn syrup, brown sugar, eggs, butter, salt, vanilla and pine nuts. Fill uncooked tart shells two-thirds full with mixture.
- Bake for 30 minutes.
- Meanwhile prepare Mascarpone Cream. In a small bowl blend together all ingredients; dollop a teaspoon full onto each tart or serve on the side.
Nutrition Facts : Calories 259.5, Fat 11.2, SaturatedFat 3.9, Cholesterol 49.4, Sodium 80.4, Carbohydrate 40.1, Fiber 0.3, Sugar 24.7, Protein 2.8
PINE NUT TART
Make and share this Pine Nut Tart recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Roll dough out into a round 1/8 inch thick on a floured surface and fit into a 9 inch flan or tart pan with a removable, fluted rim.
- Make a decorative edge ¼ inch higher than the top of the rim; prick shell lightly with fork and chill 30 minutes.
- Put rack in lower third of oven.
- Preheat oven to 425 degrees F.
- Line crust with wax paper or foil and fill with dry beans or pie weights.
- Bake for 10 minutes.
- Remove pie weights and paper carefully and bake 5-10 minutes longer, or until golden.
- Let cool on rack.
- Put rack in middle of oven and set oven temperature to 375 degrees F.
- In a bowl, combine sugars, corn syrup, flour and eggs and beat until smooth.
- Stir in vanilla, orange zest and pine nuts and pour into shell.
- Bake for 40 minutes, or until filling is almost set.
- Let cool.
- Melt chocolate and drizzle decoratively over tart.
- Serve at room temperature with cinnamon whipped cream.
- For cinnamon whipped cream: Beat cream until foamy.
- Beat in sugar, a little at a time and cinnamon.
- Beat until it holds stiff peaks.
More about "pine nut tart with rosemary cream recipes"
PINE NUT TART WITH ROSEMARY CREAM RECIPE | EPICURIOUS
From epicurious.com
3.7/5 (20)Servings 1
PINE NUT TART, ROSEMARY CREAM | BAKED
From bakednyc.com
ROSEMARY-CARAMEL NUT TART - THE LOCAL PALATE
From thelocalpalate.com
PINE NUT ROSEMARY CAKE RECIPE FROM JESSICA SEINFELD
From jessicaseinfeld.com
ROSEMARY-LEMON TARTLETS WITH PINE NUT SHORTBREAD
From finecooking.com
PINE NUT ROSEMARY TART | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
BEST TART RECIPES - RECIPES.NET
From recipes.net
RECIPES/PINE-NUT-TART-WITH-ROSEMARY-CREAM-356412.JSON AT MASTER ...
From github.com
RECIPES FOR PINE NUT TART WITH ROSEMARY WITH GROCERY LISTS AND ...
From saymmm.com
PINE NUT TART, ROSEMARY CREAM – BAKED NYC
From bakednyc.com
PINE NUT TART WITH ROSEMARY CREAM RECIPE
From pinterest.com
PINE NUT TART WITH ROSEMARY CREAM - BLYTHES BLOG
From blythesblog.com
PINE NUT TART WITH ROSEMARY CREAM - GLUTEN FREE RECIPES
From fooddiez.com
PINE NUT TARTS WITH ROSEMARY ICE CREAM AND GLAZED FIGS
From spachethespatula.com
PINE-NUT TART WITH ROSEMARY - OLGA MASSOV
From olgamassov.com
TOFFEE TART WITH PINE NUTS AND ROSEMARY RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
PINE NUT TART WITH ROSEMARY CREAM | RECIPE | ROSEMARY CREAM, …
From pinterest.com
PINE NUT TART WITH ROSEMARY CREAM | RECIPE | ROSEMARY CREAM, …
From pinterest.com.au
PINE NUT TART WITH ROSEMARY CREAM | RECIPE | ROSEMARY CREAM, …
From pinterest.ca
PINE NUT TOFFEE TART WITH ORANGE AND ROSEMARY | THE SPLENDID TABLE
From splendidtable.org
PINE NUT TART WITH ROSEMARY CREAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROSEMARY, RICOTTA AND PINE NUT TARTS - FOOD TO LOVE
From foodtolove.co.nz
PINE NUT TART WITH ROSEMARY CREAM | PORK CRACKLINS
From porkcracklins.com
PINE-NUT TART WITH ROSEMARY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CLAIRE SAFFITZ'S SALTY NUT TART WITH ROSEMARY — CHERRY BOMBE
From cherrybombe.com
TARTE AU CITRON WITH PINE NUT CRUST - BAKE FROM SCRATCH
From bakefromscratch.com
ROSEMARY PINE NUT TART - WENDYPAULCREATIONS.COM
From wendypaulcreations.com
DECADENT CHOCOLATE & PINE NUT TART RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
TOFFEE TART WITH PINE NUTS AND ROSEMARY - NEWSBREAK
From newsbreak.com
RECIPES FOR PINE NUT TART WITH ROSEMARY CREAM WITH GROCERY LISTS …
From saymmm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love