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.
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Kalule Eddy
[email protected]Nope.
Jim Colgrove
[email protected]I'll pass.
Okalis Vasselle
[email protected]Not my favorite.
A Nnaaaba
[email protected]Meh.
Josh Stewart (Josh)
[email protected]This tart was a waste of time and ingredients. The crust was soggy and the filling was bland.
Legend Lemo
[email protected]I thought this tart was just okay. The honey and pine nuts were good, but the crust was a bit dry.
Ann Yates
[email protected]This tart was a bit too sweet for my taste, but I still enjoyed it. The crust was very good and the honey and pine nuts were a nice touch.
Tyler Howerton
[email protected]I'm not a huge fan of honey, but I thought this tart was still pretty good. The pine nuts added a nice crunch and the crust was very flaky.
Janice Solis
[email protected]This tart was so easy to make and it turned out beautifully. The honey and pine nuts were a great combination. I will definitely be making this again.
Ecole Pigier
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the unique flavor and texture. I will definitely be making this again.
Mahar Shahnawaz
[email protected]This honey and pine nut tart was a delightful treat! The combination of sweet honey and crunchy pine nuts was perfect, and the tart crust was flaky and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-