Pignoli Tart (Honey and Pine Nut)
So pretty, and delicious!
- step-by-step directions
- 1 and 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon Kosher salt
- 1 stick unsalted butter (cubed, chilled)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons ice water (if necessary)
Honey and Pine Nut Filling:
- 2/3 cup local honey
- 1/2 cup light brown sugar
- 1 teaspoon Kosher salt
- 1 and 1/2 sticks unsalted butter (cubed, chilled)
- 1/2 cup heavy cream
- 1 large egg
- 1 egg yolk
- 1 and 1/2 cups pine nuts
- 1 lemon (zested, juiced)
- For the Tart Crust: In the bowl of a food processor add the flour, sugar and salt and pulse until combined. Add the butter and pulse until tiny pebbles form. With the machine running, add the egg yolk, vanilla extract and water (if needed) and pulse until dough just comes together with little pieces of butter throughout. Remove to a piece of plastic wrap, flatten into a disk and refrigerate for 1 hour.
- Preheat the oven to 375ºF.
- On a lightly floured surface, roll the dough to a 13-inch in diameter circle and place in a 11-inch tart pan. Be sure to press the dough into the tart pan and remove any excess dough from the sides. Prick the bottom of the tart with the prongs of a fork. Place a piece of parchment paper in the center of the tart and fill with dried baking beans or pie weights. Bake for 16-18 minutes or until the pie shell edges are blonde in color. Remove the baking beans and parchment and bake for another 8-10 minutes until the bottom is of the tart shell is set and light golden. Remove from the oven and allow to cool completely.
- For the Honey and Nut Filling: Lower the temperature to 325ºF. Place the tart shell on a baking sheet. Scatter the pine nuts in the bottom of the tart shell and set aside.
- In a medium saucepan over medium heat, add the honey, sugar, salt and whisk to combine. Cook, whisking continuously until the sugar melts, about 2-3 minutes. Add the butter, and whisk until melted, about 2 minutes more. Remove mixture to a large bowl and allow to cool for 25 minutes.
- Whisk in the heavy cream, egg, egg yolk, and lemon zest, whisking until thoroughly combined.
- Carefully pour the filling into the pie crust. Transfer to the oven and bake until the top is golden brown and the filling is set but with a slight jiggle, about 35-45 minutes.
- Tip: Crunched for time? Substitute a store-bought pie crust to cut down on preparation time!
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