Pine Nut Butter Tarts With Mascarpone Cream Food

PINE NUT TART

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 TART

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 BUTTER TARTS WITH MASCARPONE CREAM

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.

HONEY AND PINE NUT TART

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:

• 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.

PINE NUT TART

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.

SUMMER FRUIT & MASCARPONE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.
• Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.
• Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.