HONEY AND PINE NUT TART
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
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
Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow acacia honey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch fluted tart
Number Of Ingredients 18
Steps:
- Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.)
- Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days).
- Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated.
- Place tart pan on a 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. Remove from pan, and serve immediately.
HONEY-NUT ICE CREAM
One of Tricia Moore's favorite desserts comes together as quick as 1..2..3. It's made with only three ingredients that I always have on hand-ice cream, honey and nuts, she explains from her Somersworth, New Hampshire home. Feel free to vary the measurements and use as much of each ingredient as you like. You could sprinkle on walnuts instead of almonds, she hints. And adding pecans will make you think you're eating pralines. This is such a pretty way to dress up a scoop of ice cream, Tricia concludes. It's a refreshing finishing touch.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Scoop ice cream into serving dishes and drizzle with honey. Sprinkle with toasted almonds.
Nutrition Facts : Calories 278 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 80mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
23 BEST WAYS TO USE PINE NUTS
If you're looking for a way to add some crispiness and crunchiness to your meals, check out these easy pine nut recipes. Enjoy pasta, pesto, salad, and more!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pine nut recipe in 30 minutes or less!
Nutrition Facts :
PINE NUT HONEY ICE CREAM
Provided by Bruce Weinstein
Categories Dairy Dessert Frozen Dessert Pine Nut Summer Honey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Spread the pine nuts in a single layer on a baking sheet and place in oven until lightly toasted, about 5 to 10 minutes. Take care not to burn the nuts.
- Combine the hot nuts, honey, and sugar in a food processor and process for 2 minutes or until the mixture is smooth. Add the eggs and process until well blended, about 30 seconds.
- Bring the milk to a boil in a heavy sauce pan. With food processor running, slowly pour the hot milk into the nut mixture through the feed tube. Process 30 seconds or until the nut custard is smooth. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat. Pour the hot nut custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in one or two batches in your icecream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer icecream, transfer to a freezer-safe container and freeze at least 2 hours.
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- Toast the pine nuts in a dry pan on medium-high heat until they begin to brown. Keep an eye on them, as pine nuts can burn very easily. As soon as they start to brown nicely, move the nuts to a bowl and set aside.
- Put the pine nuts and the remaining ingredients (except the egg yolks) into a heavy pot and heat to steaming over medium heat. If you have a thermometer, you want the cream to get to 160°F or so. Turn off the heat, cover and let steep for 1 hour. Refrigerate until cold, up to a day.
- Reheat the cream mixture over medium heat to 160°F. Beat the egg yolks slightly in a bowl. Now, using two hands -- one with a small ladle, the other with a whisk -- slowly pour in some of the hot cream into the egg yolks, using your whisk hand to whisk in the hot cream. Do this a little at a time so you don't scramble your eggs. After you have 2-3 ladlefulls in the egg yolk bowl, start whisking the hot cream mixture in the pot. Slowly pour in the hot egg yolk-cream mix and whisk well. Allow this to cook below a simmer, stirring often, for 5 minutes. It will thicken.
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