adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Honey, pine nut and rosemary tart
0 Likes
Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Delight Mom with a nutty tart featuring a secret ingredient: fresh rosemary-infused handmade shortcrust pastry.
Ingredients:
  • 150g (1 cup) pine nuts
  • 200.00g unsalted butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 3 eggs
  • 125ml (1/2 cup) honey
  • 1 lemon, rind finely grated
  • 40g (1/4 cup) plain flour
  • Icing sugar mixture, to dust
  • Creme fraiche, to serve
  • 45g (1/4 cup) icing sugar mixture
  • 250g (1 2/3 cups) plain flour
  • 2 1/2 tsp chopped fresh rosemary leaves
Instructions:
  • Toast pine nuts in a pan over gentle heat, stirring occasionally, for 3-4 minutes until golden. Chop roughly.
  • For the rosemary pastry, use an electric beater to whip the butter and icing sugar in a bowl until light and creamy. Incorporate the egg. Mix in the flour and rosemary. Use your hands to form the dough in the bowl. Shape into a disc, cover with plastic wrap, and chill in the fridge for 1 hour.
  • Preheat your oven to 180°C. Roll out the dough on a lightly floured surface until 5mm thick. Line a 22cm round tart tin with removable base with the pastry, trimming any excess. Prick the base with a fork. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes until lightly golden. Remove the paper and weights or rice.
  • In a bowl, use an electric beater to whip up a fluffy mixture with butter and caster sugar. Add eggs one at a time, ensuring each is well incorporated. Then mix in honey, lemon rind, flour, and pine nuts until just combined.
  • Pour the sweet honey mixture into the flaky pastry shell. Bake for 1 hour, or until the pastry turns a beautiful golden hue and the filling just sets. Let it cool slightly in the tin.
  • Sprinkle with powdered sugar and enjoy with creme fraiche.

Similar Recipes