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
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.
PLUM PINE-NUT TART
Categories Dessert Bake Picnic Plum Pine Nut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Let dough stand at room temperature until softened and malleable, about 30 minutes to 1 hour.
- While dough is standing, preheat oven to 375°F.
- In a baking pan toast 2 tablespoons pine nuts in middle of oven until golden, about 5 minutes, and reserve. Cut each plum lengthwise into 12 wedges. In a food processor pulse together remaining 1/4 cup pine nuts, 1/2 cup confectioners sugar and anise seeds until pine nuts are finely ground.
- Knead dough on a lightly floured surface 3 or 4 times to help it roll out smoothly, and form it into a disk. On a work surface overlap 2 pieces of wax paper to make a 17- to 18-inch square and dust with flour. Put dough on wax paper and dust dough lightly with flour. With a floured rolling pin roll out dough into a 17-inch round (about 1/8 inch thick).
- To transfer dough to pizza pan, slide a large baking sheet under wax paper and invert pizza pan onto dough. Holding baking sheet and pizza pan together, flip dough onto pizza pan and carefully peel off wax paper. (Unwieldy as it may sound, use this same method for transferring dough to a baking sheet if you aren't using a pizza pan.)
- Sprinkle dough with all but 2 tablespoons nut mixture, leaving a border of about 2 inches. Scatter plums over nut mixture and turn edge of dough over plums. Sprinkle plums with remaining nut mixture and reserved toasted pine nuts.
- Bake tart in middle of oven until crust is golden and juices are bubbling, 35 to 40 minutes. Cool tart in pan on a rack at least 20 minutes and transfer to a large wooden board. Tart may be made 4 hours ahead and kept, uncovered, at room temperature.
- Just before serving, lightly dust tart with additional confectioners sugar.
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.
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
LEMON PINE-NUT TART
Meyer lemons, sliced paper thin and macerated in sugar, are layered over a rich, slightly nutty cornmeal crust. The tart is sealed with a second crust, sprinkled with pine nuts, and dusted with confectioner's sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 11
Steps:
- In a shallow nonreactive bowl, combine lemon slices and granulated sugar. Cover with plastic wrap; let macerate in refrigerator at least 4 hours or overnight.
- Preheat oven to 350 degrees. In a medium bowl, lightly beat egg yolks and salt. Add lemon slices; gently toss to coat.
- On a lightly floured surface, roll out one disk of cornmeal dough to a 12-inch round. Fit dough into a 10-inch fluted round tart pan with a removable bottom, pressing gently into corners and sides. Trim edges with a sharp paring knife.
- Pour lemon filling into the tart shell, evenly distributing lemon slices. Dot with butter pieces. Roll out remaining dough disk. Carefully place it on the tart, pressing edges gently to adhere.
- Whisk together egg and heavy cream in a small bowl; brush mixture evenly over top of dough. Sprinkle tart with pine nuts, and chill 30 minutes.
- Place tart on a rimmed baking sheet, and bake until golden, about 40 minutes. Transfer to a wire rack to cool. Serve, sprinkled 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
LEMON SABAYON TART WITH PINE-NUT CRUST
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 - 12 servings
Number Of Ingredients 8
Steps:
- Place the pine nuts with three tablespoons of sugar in a food processor and process until finely ground. Transfer to a bowl and mix with the flour. Using your fingertips or pastry blender, work in four ounces of the butter, a scant two tablespoons of the beaten eggs and the vanilla to form a soft dough. Refrigerate for 10 minutes.
- Preheat the oven to 350 degrees. Butter and flour a 10-inch straight-sided tart pan.
- Press the dough evenly into the pan and up its sides. Prick the bottom. Bake about 30 minutes, until the crust is golden. Remove from the oven and allow to cool.
- Select a large metal bowl that will fit partway into a saucepan. Put about one-and-a-half inches of water into the saucepan and bring to a simmer. Put the remaining beaten eggs, the egg yolks and the remaining sugar into the bowl and beat them using a whisk or a hand-held electric mixer. As the mixture begins to warm and thicken, add about a third of the lemon juice. Continue beating constantly, adding lemon juice as the mixture heats and thickens. The mixture should thicken to about the consistency of yogurt. Beat in the remaining butter. Take care that you do not overheat the mixture or the eggs will curdle.
- Remove the sabayon from the heat and pour it into the cooled tart shell. Preheat the broiler. Broil the tart, watching it carefully, until the top is golden brown.
- Refrigerate for one-and-a-half to two hours, or overnight, before serving.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 30 milligrams, Sugar 4 grams, TransFat 1 gram
More about "pine nut tart food"
PINE NUT TART WITH ROSEMARY CREAM RECIPE | EPICURIOUS
From epicurious.com
3.7/5 (20)Servings 1
WATERCRESS AND PINE NUT TART RECIPE | EAT SMARTER USA
From eatsmarter.com
THE ITALIAN PINE NUT TART: A RECIPE EVERYONE LOVES
From huffpost.com
ITALIAN ALMOND AND PINE NUT TART RECIPE - NUTSTOP
From recipes.nutstop.com
10 BEST PINE NUTS DESSERT RECIPES | YUMMLY
From yummly.com
TOASTED NUT TART RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: MEYER LEMON PINE NUT TART - STYLE AT HOME
From styleathome.com
POISONED BY A PINE NUT TART | HUFFPOST LIFE
From huffpost.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ANY NUT TART | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON TART WITH BUTTERY, PINE NUT CRUST - BLOSSOM AND FINN
From blossomandfinn.com
PINE NUT TART (TARTE AUX PIGNONS) - SIPPITYSUP
From sippitysup.com
[HOMEMADE] TART WITH PINE NUT CRUST AND LEMON SABAYON : FOOD
From reddit.com
LEMON, RICOTTA AND PINE NUT TART RECIPE - BBC FOOD
From bbc.co.uk
PINE NUT TART WITH ROSEMARY CREAM - GLUTEN FREE RECIPES
From fooddiez.com
DESTINATION DESSERT: ITALIAN PINOLATA, OR PINE NUT TART
From theramblingepicure.com
PINE NUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
[HOMEMADE] "THE FRENCH LAUNDRY" LEMON PINE NUT CRUST TART
From reddit.com
PROVENCAL DESSERT PINE NUT TART (TARTE AUX PIGNONS)
From perfectlyprovence.co
THE 15 BEST PINE NUT RECIPES - THE RUSTY SPOON
From therustyspoon.com
PINE NUT FLOUR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PINE NUT TART - CHAMPSDIET.COM
PLUM PINE-NUT TART - DAIRY FREE RECIPES
From fooddiez.com
PINE NUT RICOTTA TART | ITALIAN DESSERT RECIPES | SBS FOOD
From sbs.com.au
20 CRISP AND CRUNCHY PINE NUT RECIPES | TASTE OF HOME
From tasteofhome.com
ZUCCHINI TART WITH BACON AND PINE NUTS | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
RICH & CREAMY CUSTARD TART WITH PINE NUTS - LA CUCINA ITALIANA
From lacucinaitaliana.com
PINE NUT TARTE – PETITE PANIèRE
From petitepaniere.com
SASKATOON BERRY & PINE NUT TART - ENGLISH
From lcbo.com
CREAMY RICOTTA TART WITH PINE NUTS RECIPE - FOOD & WINE
From foodandwine.com
PINE NUT TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
ITALIAN PINE NUT TART (SCHIACCIATA) - FOOD NETWORK CANADA
From foodnetwork.ca
HONEY PINE NUT TART - SAVOR THE BEST
From savorthebest.com
[HOMEMADE] ALMOND & PINE NUT TART : FOOD
From reddit.com
PINE TART RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
HONEY PINE NUT TART WITH LEMON THYME | SAVEUR
From saveur.com
HONEY PINE-NUT TART FROM GINA DE PALMA’S “DOLCE ITALIANO”
From chewingthefat.us.com
PUMPKIN PINE NUT AND CHILLI PESTO TART RECIPE RECIPE | BETTER …
From bhg.com.au
23 SIMPLE PINE NUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.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