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
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.
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 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
23 BEST WAYS TO USE PINE NUTS
If you're looking for a way to add some crispiness and crunchiness to your meals, check out these easy pine nut recipes. Enjoy pasta, pesto, salad, and more!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pine nut recipe in 30 minutes or less!
Nutrition Facts :
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
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.
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 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.
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- Pre-heat the oven. Rub a little butter around the inside of a 20cm/8” round dish or tin. Chop the butter into small cubes. Put the flour and butter cubes into a mixing bowl. Using a pastry blender or fork, work the butter cubes into the flour until it resembles breadcrumbs. Stir in enough of the orange juice to bring the pastry together into a soft dough. Using your hands gather the mix together to form a smooth ball of pastry dough. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers. Cut away any pastry that hangs over the edge of your dish.
- Break the egg into a mixing bowl and whisk well. Continue whisking, adding the honey and orange juice. Stir in the pine nuts. Pour the mixture into the pastry lined dish, spreading it out. Bake for 35-40 minutes.
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- In a skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, 3 minutes; let cool. In a food processor, process the flour, sugar, vanilla seeds and pine nuts until the pine nuts are coarsely ground. Add the butter and process until pea-size clumps appear. Add the egg yolks and whole egg and process just until blended. Scrape the dough out onto a lightly floured work surface and knead just until it comes together. Pat into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
- Preheat the oven to 375°. On a floured work surface, roll out the dough to a 9-inch round. Transfer to an 11-inch tart pan with a removable bottom. Press the dough into the pan and up the sides. Trim the overhang. Refrigerate the tart shell until firm, about 30 minutes.
- Line the tart shell with foil and fill with pie weights. Bake for 25 minutes, or until dry and lightly browned around the edge. Remove the foil and weights and bake for 20 minutes longer, until crisp and golden. Transfer to a rack to cool.
- In a bowl, using an electric mixer, beat the ricotta, cream cheese, vanilla seeds, mascarpone and crème fraîche at moderate speed until smooth. Beat in the sugar and honey. Add the eggs, 1 at a time; beat well after each addition. Beat in the thyme, lemon zest and a pinch of salt. Pour the filling into the tart shell and bake for 30 minutes, or until just set and a little wobbly. Transfer to a rack to cool completely.
HONEY AND PINE NUT TART RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 1 hr 30 minsCategory Dessert
- Lightly grease a fluted, loose-based tart tin measuring 25 cm (10 inches) in diameter and 3.5 cm (1½ inches) deep.
- Sift the flour and icing sugar into a large bowl. Using your fingertips, lightly rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre, then add the egg to the well. Mix using a flat-bladed knife until a rough dough forms. Turn out onto a lightly floured work surface, then gently press into a ball. Roll out to a circle 3 mm (⅛ inch) thick. Roll the pastry around the rolling pin, then lift and ease it into the prepared tin, gently pressing to fit the side. Trim the edges.
- Roll out the pastry scraps and cut out three leaf shapes for decoration. Cover the pastry case and leaves with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 190°C (375°F/Gas 5) and place a baking tray on the middle shelf.
ANY NUT TART - KING ARTHUR BAKING
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Servings 1Calories 504 per servingTotal Time 1 hr 3 mins
- Lightly grease a 10" tart pan and place it on a foil-lined baking sheet., To make the crust: In a small bowl, combine the sugar and cinnamon.
- Sprinkle with a heaping teaspoon of the cinnamon sugar., Place the next piece of phyllo on top, slightly askew, so that the corners of the two sheets don't match up.
HONEY AND PINE NUT TART RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (29)Category DessertServings 10-12Total Time 1 hr 50 mins
- To make the pastry, combine the ingredients in a food processor and blitz until you have a smooth dough, but be careful not to overwork it or it will become tough. Alternatively, work the butter into the combined flours and icing sugar using a wooden spoon, then mix in the milk and gently knead until you have a smooth dough. Wrap the dough in clingfilm and chill for 15-30 minutes.
- Meanwhile, for the filling, scatter 225g of the pine nuts on a baking tray and toast them in the oven until golden – about 8-10 minutes – watch them like a hawk, as they do burn quickly. (If you are substituting almonds for half the pine nuts, toast these along with the pine nuts.) Set aside the toasted pine nuts to cool, leaving the oven switched on.
- Beat the butter and sugars together until light and fluffy, preferably in a free-standing mixer set to a medium speed. Add the eggs, honey and flours and mix again. Fold in the cooled toasted pine nuts and the orange zest, if using, with a wooden spoon or spatula.
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