Recipe Honey, pine nut and rosemary tart : Practical and Delicious

Recipe Honey, pine nut and rosemary tart : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Honey, pine nut and rosemary tart. You are currently reading Recipe Honey, pine nut and rosemary tart : Practical and Delicious. This recipe is the creation of the chef Leanne Kitchen. Recipe Honey, pine nut and rosemary tart requires 30m, cook 1h 20m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Surprise Mum with the secret ingredient in this sweet, nutty tart - the fresh rosemary hidden in the handmade shortcrust pastry.

Ingredients:

14 Ingredients

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  150g (1 cup) pine nuts
  
  
  


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  100g unsalted butter, at room temperature
  
  
  


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  100g (1/2 cup) caster sugar
  
  
  


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  3 eggs
  
  
  


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  125ml (1/2 cup) honey
  
  
  


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  1 lemon, rind finely grated
  
  
  


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  40g (1/4 cup) plain flour
  
  
  


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  Icing sugar mixture, to dust
  
  
  


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  Creme fraiche, to serve
  
  
  



• Rosemary pastry



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  100g unsalted butter, at room temperature
  
  
  


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  45g (1/4 cup) icing sugar mixture
  
  
  


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  1 egg, lightly whisked
  
  
  


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  250g (1 2/3 cups) plain flour
  
  
  


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  2 1/2 tsp chopped fresh rosemary leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place the pine nuts in a frying pan over medium-low heat. Cook, stirring, for 3-4 minutes or until toasted. Coarsely chop.
  
  
  


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  Step 2
  
  
  
  
  To make the rosemary pastry, use an electric beater to beat the butter and icing sugar in a bowl until pale and creamy. Beat in the egg. Stir in the flour and rosemary. Use your hands to bring the dough together in the bowl. Shape into a disc, cover with plastic wrap and place in the fridge for 1 hour to rest.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 180°C. Roll out the dough on a lightly floured surface until 5mm thick. Line a round 22cm (base measurement) tart tin, with removable base, with the pastry and trim excess. Use a fork to prick the base all over. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes or until light golden. Remove the paper and pastry weights or rice.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the honey and lemon rind. Add the flour and pine nuts, and fold to combine.
  
  
  


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  Step 5
  
  
  
  
  Pour the honey mixture into the pastry shell. Bake, covering with foil if necessary to prevent overbrowning, for 1 hour or until pastry is golden and filling is just set. Set aside in the tin to cool slightly.
  
  
  


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  Step 6
  
  
  
  
  Dust with icing sugar and serve with creme fraiche.
  
  
  

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