Pine Nut & Honey Tart

Pine Nuts are not often used in pastry work but their subtle flavour and buttery texture are a perfect match with honey. This tart is effectively a honey and pine nut version of a pecan pie
The most important thing to ensure is that the pastry has no cracks in it prior to pouring the filling in, otherwise disaster will follow, the egg washed interior ensures a well sealed and liquid proof centre. I like to use a strong Greek honey with a bit of body. Sprinkle the pine nuts evenly over the filling, the pine nuts float on top, but this is a good thing because they toast nicely while the tart bakes.
The tart is perfect for an afternoon treat or served at room temperature with a big blob of vanilla ice cream. This simple tart is one of my favourites recipes in my new book.

Sweet Short Pastry

350g plain flour
210g unsalted butter
70g icing sugar
0.2g (pinch) of salt
1 medium egg
1g (¼ tsp) vanilla

1. Sift the flour, icing sugar and salt into the bowl of a stand mixer.
2. Cut the butter into 2cm pieces and add to the dry ingredients.
3. Using your fingers mix the butter with the dry ingredients to coat.
4. Using the beater attachment mix the ingredients together.
5. When the ingredients are almost sticking together turn off the machine.
6. Run your fingers through the ingredients to loosen.
7. Add the egg and vanilla and mix to a smooth paste.
8. Place onto the table and knead for a few seconds until smooth.
9. Wrap in cling film and place into the fridge chill for 1 hour.

Filling

egg wash
180g unsalted butter
80g light brown soft sugar
170g clear honey
4.6g (3/4 tsp) salt
2 medium eggs
1 egg yolk
175g pine nuts

1. Line a 24cm loose bottomed non-stick tart tin with the pastry.
2. Make sure there is an overhang of pastry then fork the pastry well.
3. Fill the tart case with baking beans as per your preferred method
4. Chill the tin for 30 minutes then place onto a large baking sheet.
5. Bake at 170°C for 12-15 minutes.
6. Place the pine nuts onto a parchment lined baking sheet and place
into the same oven.
7. Bake the pine nuts for 6-8 minutes to a light golden brown
(keep an eye on them).
8. Remove the baking beans from the pastry case and continue baking until
golden.
9. Egg wash the interior and return to the oven for 2-3 minutes until set.
10. Place the tin aside and leave to cool completely.
11. Lower the oven temperature to 150°C.
12. Place the butter into a pan with the sugar and honey.
13. Warm, stirring all the time until smooth.
14. Scrape the mixture into a large bowl.
15. Add the salt and whisk in.
16. Whisk in the eggs rapidly one at a time, then whisk in the yolk.
17. Pour the filling into the tin.
18. Scatter the pine nuts over the top evenly.
19. Bake for 30-35 minutes or until the filling feels slightly firm and springy.
20. Immediately run off the excess pastry with a sharp knife.
21. Leave to cool on the tray for at least 1 hour to set fully, then lift out of the tin.

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