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This pine nut tart is a little different from the usual pecan or walnut tart. It has a buttery nut crust and a honey-sweetened filling loaded with toasted pine nuts. A little fresh rosemary adds just enough contrast to all that sweetness.
The filling is rich and gooey, much like a pecan pie, and the browned butter gives it even more nutty flavor.
Here’s Why This Pine Nut Tart Recipe Works
A nutty crust: Pine nuts and almonds are ground right into the crust along with a little fresh rosemary. It makes a buttery crust with plenty of flavor on its own.
Browned butter adds more flavor: Browning the butter before adding it to the filling brings out its nutty flavor and works especially well with the toasted pine nuts.
Honey instead of corn syrup: The filling is sweetened with clover honey along with a little molasses. The honey adds a mild floral flavor without overpowering the pine nuts.
A touch of rosemary: Fresh rosemary adds a subtle herbal flavor that pairs surprisingly well with the honey and pine nuts. There is just enough to balance the sweetness without overpowering the tart.
Ingredient Notes
Pine nuts: Taste them before you start. Pine nuts can turn stale or bitter faster than other nuts, and that flavor will carry through the whole tart.
Almonds: Almonds are ground with the pine nuts to make the base of the crust. They add more nutty flavor and give the crust a slightly different texture than a traditional pastry crust.
Clover honey: Clover honey has a clean, mild flavor that works well with the rosemary. A stronger honey will still work, but it will change the personality of the tart.
Fresh rosemary: Use fresh rosemary rather than dried. Dried rosemary can be woody and more assertive, especially in a dessert.
Recipe Tips
Use fresh pine nuts: Pine nuts can go rancid fairly quickly, so taste a few before adding them to the tart.
Chill the crust before baking: Freezing the crust after you press it into the pan helps it hold its shape in the oven. If you’re looking for a more traditional tart crust, try my easy shortbread pastry.
Keep the tart pan on a baking sheet: The removable bottom can make the pan awkward to handle. Keeping it on a baking sheet makes it much easier to move in and out of the oven.
Watch the browned butter closely: Once the butter starts to brown, it can go from perfectly toasted to burned pretty quickly.
Let the tart cool before slicing: The filling is rich and gooey, similar to my chocolate pecan pie, and will still be a little soft when it comes out of the oven. Let it cool completely so the filling has time to firm up.
Keep the topping simple: The rosemary cream in the recipe is a nice match for the tart, but you can skip the rosemary and serve it with homemade whipped cream instead.
Frequently Asked Questions
Yes. You can make the tart a day ahead. Let it cool completely, then cover and store it until you are ready to serve.
Yes. Toast the pine nuts for 5 to 6 minutes before adding them to the filling. Watch them closely since pine nuts can go from lightly toasted to burned pretty quickly.
The edges should be set and the center should still have a slight jiggle when you take the tart out of the oven. If you use an instant-read thermometer, the center should reach 185°F. The filling will continue to firm up as the tart cools.
Honey Pine Nut Tart
This honey pine nut tart has a nutty press-in crust, a glossy pine nut filling, and rosemary cream for serving. Let it cool before slicing so the filling has time to set.
For more tart recipes, try our butterscotch tart or chocolate caramel tart.
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Honey Pine Nut Tart
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Ingredients
Almond Pine Nut Crust
- ½ cup pine nuts, 70 grams
- ½ cup almonds, 7 grams
- 3 tablespoons granulated sugar, 13 grams
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon salt
- 1 ½ cups all-purpose flour, 180 grams
- ½ cup butter, cold; cut into cubes 113 grams
- 1 large egg
Filling
- 2 cups pine nuts, 280 grams
- 4 tablespoons butter
- 2 teaspoons fresh rosemary, chopped
- 1 cup granulated sugar, 200 grams
- 1 cup clover honey, 340 grams
- 2 tablespoon unsulphured molasses, 40 grams
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
Rosemary Cream
- 1½ cups heavy cream
- 2 sprigs fresh rosemary
- 1 teaspoon vanilla extract
- 2 to 3 teaspoons powdered sugar
Rosemary Garnish
- 1 egg white
- 2 sprigs fresh rosemary
- 3 tablespoons extra-fine sugar
Instructions
Almond Pine Nut Crust
- Add the pine nuts, almonds, sugar, rosemary, and salt to a food processor. Process until finely ground. Add the flour and pulse to combine.Add the cold butter and pulse 10 to 12 times, until the mixture looks crumbly. Add the egg and pulse just until the dough comes together when you pinch it between your fingers. It may still look dry and loose, and that's okay.
- Lightly grease an 11-inch tart pan and set it on a baking sheet. Transfer the crust mixture to the pan and spread it evenly over the bottom. It may look like too much at first, but it will fit once you press it down. Use the bottom of a measuring cup to press the crust firmly over the bottom and up the sides of the pan.
- Prick the bottom with a fork, cover with plastic wrap, and freeze for 20 to 30 minutes.
- Preheat the oven to 350°F.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 25 minutes, then remove the parchment and weights. Return the crust to the oven and bake for another 15 to 20 minutes, until lightly golden. Let the crust cool completely before adding the filling.
Filling
- Spread the pine nuts on a baking sheet and toast for 4 to 6 minutes, until lightly golden. Watch them closely since pine nuts can burn quickly. Remove from the oven and set aside.
- Melt the butter in a small saucepan over medium-high heat, stirring frequently. Cook until the butter foams, turns golden brown, and smells nutty, about 10 minutes. Remove from the heat and stir in the rosemary. The butter may foam up again when you add the rosemary, so be careful. Set aside.
- Add the sugar, honey, molasses, salt, vanilla, and eggs to a mixing bowl. Whisk on medium speed for 2 to 3 minutes, until well combined. Stir in the browned butter, then fold in the toasted pine nuts.
- Pour the filling into the cooled crust and cover the edges with foil to prevent over-browning. Bake for 35 to 40 minutes, until the filling is lightly golden and the center still has a slight jiggle. The center should reach 185°F on an instant-read thermometer. Transfer the tart to a wire rack and let it cool completely.
Rosemary Cream
- Add ½ cup of the cream and the rosemary sprigs to a small saucepan. Bring to a gentle simmer, then remove from the heat. Cover and let steep for 15 to 20 minutes.
- Remove the rosemary sprigs and combine the infused cream with the remaining 1 cup of cream in a mixing bowl. Refrigerate until completely chilled. For faster chilling, place the cream in the freezer for 10 to 15 minutes, but don’t let it freeze.
- Add the vanilla extract and confectioners sugar to the cream and whip on medium high speed until soft peaks form.
Rosemary Garnish
- Whisk the egg white until foamy. Dip the rosemary sprigs in the egg white, then sprinkle them with sugar. Place on a paper towel and let dry completely before using them to garnish the tart.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow, what an interesting tart! This sounds really delicious!