Best Pine Nut Tart With Rosemary Cream Recipes

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HONEY PINE NUT TART



Honey Pine Nut Tart image

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

1/2 cup pine nuts (70 grams)
1/2 cup almonds (70 grams)
3 tablespoons granulated sugar (13 grams)
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1 1/2 cups flour (180 grams)
1/2 cup cold butter (8 tablespoons) cut into cubes
1 egg
2 cups pine nuts (280 grams)
4 tablespoons butter
2 teaspoons chopped fresh rosemary
1 cup granulated sugar (200 grams)
1 cup clover honey (340 grams)
2 tablespoon dark molasses (40 grams)
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs
1 1/2 cups heavy cream
2 sprigs rosemary
1 teaspoon vanilla extract
2 to 3 teaspoons confectioners' sugar
1 egg white
2 sprigs of fresh rosemary
3 tablespoons bakers sugar*

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

HONEY AND PINE NUT TART



Honey and Pine Nut Tart image

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

2 cups plain flour
1/2 cup butter
2 tablespoons icing sugar
1 egg
1/2 cup unsalted butter, diced
1/2 cup caster sugar
3 eggs, beaten
2/3 cup sunflower honey or 2/3 cup your favourite honey
1 lemon, juice and zest of, grated
3 cups pine nuts
1 pinch salt
icing sugar, for dusting

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

HONEY AND PINE NUT TART



Honey and Pine Nut Tart image

Categories     Nut     Dessert     Bake     Pine Nut     Honey     Pastry     Boil

Yield makes one 10-inch tart

Number Of Ingredients 17

For the Crust
1/4 cup heavy cream
1 large whole egg plus 1 large egg yolk
1/2 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour, plus more for dusting
1/2 cup sugar
1 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 cup (1 stick) plus 2 tablespoons cold unsalted butter, cut into small pieces
For the Filling
1/2 cup sugar
1/2 cup plus 1 tablespoon mild honey, such as acacia
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup heavy cream
1 large whole egg plus 1 large egg yolk
1 1/2 cups pine nuts (6 ounces)

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



Pine Nut Tart image

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 16

1 3/4 cups all-purpose flour, plus more for the surface
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 large egg yolk
1 teaspoon pure vanilla extract
2 tablespoons ice water
1/3 cup honey
1/4 cup light brown sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
1/4 cup heavy cream
1 large egg yolk
Zest and juice of 1 lemon
1 1/2 cups pine nuts
Confectioners' sugar, for serving

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 AND HONEY TART



Pine Nut and Honey Tart image

Provided by Jamie Oliver

Categories     dessert

Time 1h7m

Yield 10 to 12 servings

Number Of Ingredients 14

4 ounces (115 grams) butter
3 1/2 ounces (100 grams) confectioners' sugar
Pinch salt
8 ounces (225 grams) all-purpose flour
2 egg yolks
2 tablespoons cold milk or water
9 ounces (225 grams) pine nuts
9 ounces (225 grams) butter
9 ounces (225 grams) caster sugar
3 large eggs, preferably organic
4 tablespoons Greek fig tree honey
4 ounces (115 grams) all-purpose flour
1 orange, zested
Lemon thyme, leaves picked, plus extra, for garnish

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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