PINE NUT AND HONEY TART
Provided by Jamie Oliver
Categories dessert
Time 1h7m
Yield 10 to 12 servings
Number Of Ingredients 14
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
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 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.
HONEY AND PINE NUT TART
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.
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.
HONEY AND PINE NUT TART
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
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
TART WITH ZUCCHINI, PROSCIUTTO, AND PINE NUTS
This savory tart is filled with delightful Italian flavors and it is ideal for a takeaway lunch or a picnic. Serve warm or cold with a green salad.
Provided by Laka kuharica - Easy Cook
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 2h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
- Roll out dough into a 10-inch circle on a lightly floured work surface.
- Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat.
- Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.
- Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top.
- Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 18 g, Cholesterol 74.7 mg, Fat 19 g, Fiber 2.6 g, Protein 10.7 g, SaturatedFat 8.2 g, Sodium 486.9 mg, Sugar 1 g
PINE NUT & HONEY TART
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
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
More about "semolina custard tart with honeyed pine nuts recipes"
SEMOLINA PUDDING RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
SEMOLINA CUSTARD FILO PIE RECIPE - NEW IDEA FOOD
From newideafood.com.au
RICH & CREAMY CUSTARD TART WITH PINE NUTS RECIPE - LA CUCINA …
From lacucinaitaliana.com
5/5 (1)Category Cakes And DessertsServings 6Total Time 2 mins
- For the short-crust pastry dough: Mix the flour with the sugar and a pinch of salt. Then mix in the butter (cold and cut into chunks) and continue kneading until the dough has a sandy consistency. Quickly knead in the egg and 1 tablespoon Marsala wine. Shape the dough into a ball, cover with plastic wrap and transfer to the fridge to rest for 2 hours.
- For the custard with pine nuts: Bring milk to a boil with the vanilla pod (cut in half lengthwise). Then pour in the semolina and continue to cook, stirring continuously for 4-5 minutes. Remove the saucepan from the heat and remove the vanilla pod. Add in the sugar, a pinch of salt, and butter. Mix well. Then add in 1/2 cup chopped pine nuts (keep some for decoration). Let cool for 3-4 minutes and incorporate the eggs. Let cool.
- To assemble the tart: Remove the short-crust pastry dough from the fridge and roll it out to a thickness of about 3 mm. Use half of the rolled-out dough to line a tart mold (ø 22-24 cm). Distribute the custard with pine nuts over the first layer of tart dough. Sprinkle the surface with the remaining pine nuts and top with the remaining pastry dough – cut into strips and arranged in a grid. Brush the surface with a little milk and bake at 355°F (180°C) for 45-50 minutes.
TORTA DELLA NONNA: ITALIAN CUSTARD TART - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
HONEY~CREAM PINE NUT TARTS - SUZIE SWEET TOOTH
From suziesweettooth.com
SEMULINA CUSTARD TART WITH HONEYED PINE NUTS | OPSKRIFTER 2022
From da.holidaysbeauty.com
PLUM POINT LOOP KITCHEN: SEMOLINA CUSTARD TART WITH HONEYED NUTS
From plumpointloopkitchen.blogspot.com
GREEK HALVA—SEMOLINA PUDDING WITH NUTS AND RAISINS RECIPE
From thespruceeats.com
SEMOLINA TART CRUST RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
10 BEST SEMOLINA CUSTARD RECIPES | YUMMLY
From yummly.com
SEMOLINA CUSTARD TART WITH HONEYED PINE NUTS RECIPE
From pinterest.com
CARAMELIZED-HONEY NUT AND SEED TART RECIPE | BON APPéTIT
From bonappetit.com
THE CHEW: HONEY & PINE NUT TART RECIPE - FOODUS
From foodus.com
RICOTTA TART WITH HONEY-THYME GLAZE AND A PINE-NUT CRUST RECIPE
From foodandwine.com
HONEY PINE NUT TART - SAVOR THE BEST
From savorthebest.com
11 CUSTARD TART RECIPES THAT WILL HELP YOU MASTER THE PASTRY ART
From allrecipes.com
SEMOLINA HELVA WITH PINE NUTS | TRADITIONAL TURKISH DESSERT | RECIPE
From doyouknowturkey.com
HONEY PINE-NUT TART FROM GINA DE PALMA’S “DOLCE ITALIANO”
From chewingthefat.us.com
PINE NUT TART WITH ROSEMARY CREAM RECIPE | EPICURIOUS
From epicurious.com
HONEYED SEMOLINA, PINE NUT AND ORANGE CUSTARD TARTS
From steenbergs.co.uk
RASPBERRY CUSTARD TART WITH PINE NUTS RECIPE - EAT SMARTER USA
From eatsmarter.com
HONEYED SEMOLINA, PINE NUT AND ORANGE CUSTARD TARTS - STEENBERGS
From steenbergs.co.uk
RECIPE: APPETIZING SEMOLINA CUSTARD PUDDING - POPULAR RECIPES UK
From popularrecipesuk.blogspot.com
GRANDMA'S PIE - ITALIAN CUSTARD AND PINE NUTS TART A NONNA CLAUDIA …
From nonnaclaudia.com
10 BEST GREEK SEMOLINA DESSERT RECIPES - YUMMLY
From yummly.com
HOW TO STORE CUSTARD TART NUT WITH CUSTARD BASE : TART
From sugargirlcookies.com
LEMON CURD TART WITH CHIA AND PINE NUTS RECIPE | FOOD & WINE
From foodandwine.com
PIGNOLI TART (PINE NUT TART) - THE TRAVELING MEZE
From thetravelingmeze.com
VANILLA BEAN CUSTARD FRUIT TARTS RECIPE - THE BUSY BAKER
From thebusybaker.ca
BEST BAKED SEMOLINA CUSTARD WITH A LEMON HONEY GLAZE RECIPES
From foodnetwork.ca
STRAWBERRY COCONUT AND ROSEWATER SEMOLINA CUSTARD TART - IRENE …
From irenematys.com
SEMOLINA CUSTARD TART WITH HONEYED PINE NUTS
From mealplannerpro.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