Contributing Chef- Abby Reibman-Author of The Desk and The Stove
This yummy pine nut tart is a staple on Italian tables from Piedmonte to Sicily. Whilst traditional recipes often include ricotta, I make mine with lemon zest, vanilla, honey and almond flour – creating a flavourful cake-like consistency. This tasty treat is the perfect addition to any party – but be sure to save some - it’s also super delicious with your morning coffee. If you want to elevate the flavours even more, the Hostess Handbook suggests serving with some rosemary infused cream – the savoury contrast will keep your guests buzzing!
3/4 cup butter, room temperature 8 tbl plus 2 tsp butter, plus extra for toasting pine nuts
3/4 cup sugar 1/2 heaping cup pine nuts
1/2 egg 1 heaping cup almond flour
1/2 vanilla bean 2 eggs, 2 egg yolks
1 3/4 cup flour 3 tbl flour
1/4 tsp salt 1/2 tsp baking powder
zest from 1 lemon
1 tbl honey
1/2 vanilla bean
- In a medium sized bowl, beat together the butter and sugar with an electric mixer.
- Add the vanilla beans and 1/2 egg and beat together.
- Add the flour and mix thoroughly. Form the dough into a disc with your hands, cover with plastic wrap and refrigerate for at least 30 min.
- Preheat the oven to 325 F. Roll out the pastry dough into a tart tin, making sure to press in the sides and bottom. Trim the edges, cover with plastic wrap and put back in the refrigerator for another 30 min.
- Toast the pine nuts in a bit of butter in a small skillet until they turn golden brown. Drain and set aside. Grind half of the pine nuts and keep the other half whole to decorate the top of the tart.
- In a large bowl, beat together the rest of the butter with the sugar until fluffy and smooth. Beat in the 2 whole eggs and 2 egg yolks, 1/2 vanilla bean, honey and lemon zest.
- Add in the flours (almond and regular), baking powder, and ground pine nuts and beat until smooth.
- Take the chilled pie crust out of the fridge, unwrap it, and pour in the filling. Evenly spread the rest of the whole pine nuts on top, pressing them in with the back of a spoon.
- Bake the tart for 30 min (rotate half-way through), until slightly puffed and golden. The filling should be set but with a slight give so that it is moist and not dry.
- Let it cool on a wire rack and serve room temperature with lightly dusted powdered sugar and rosemary infused cream. It’s even better the second or third day, so feel free to make ahead of time!