Scarlett WHoney and Pine Nut Tart
February 14th 2007 16:39
Honey and Pine Nut Tart
About Tart
A tart is a pastry dish, usually sweet, similar to a pie, but different in that the top is open and not covered with pastry. The tarte Tatin is a particular kind of “upside-down” tart, of apples, other fruit, or onions.
About Pine Nut
Pine nuts are the edible seeds of pine trees. About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of value as a human food.
Pine nuts contain about 31 gm of protein per 100 gm of nuts, the highest of any nut or seed. Pine nuts have been eaten in Europe and Asia since the Paleolithic period. They are also a source of dietary fibre. Pine nuts are an essential component of pesto, and are frequently added to meat, fish, and vegetable dishes. They are in particular used in the Cuisine of southwestern France, in dishes such as the salade landaise. They are also used in chocolates and desserts such as baklava.
About Honey and Pine Nut Tart
Wonderful tarts of all descriptions are to be found throughout France, and this recipe recalls the flavours of the south.
INGREDIENTS
Serves 6
For the pastry
225 gm / 2 cups plain flour
115 gm / ½ cup butter
30 ml / 2 tablespoons icing sugar
1 egg
For the filling
115 gm / ½ cup unsalted butter, diced
115 gm / ½ cup caster sugar
3 eggs, beaten
175 gm sunflower or other flower honey
grated rind and juice of 1 lemon
225 gm pine nuts
pinch of salt
icing sugar for dusting
1. Preheat the oven to 180 degrees Celsius. Sift the flour into a bowl, add the butter and work with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 15ml / 1 tablespoon of water and work to a firm dough that leaves the bowl clean.
2. Roll out the pastry on a floured surface and use to line a 23cm / 9in tart tin. Prick the base with a fork, and chill for 10 minutes. Line with foil or greaseproof paper and fill with dried beans or rice, or baking beans if you have them. Bake the tart shell for 10 minutes.
3. To make the filling, cream together the butter and caster sugar until light. Beat in the eggs one by one. Gently heat the honey in a small saucepan until runny, then add to the butter mixture with the lemon rind and juice. Stir in the pine nuts and salt, then pour the filling into the pastry case.
4. Bake for about 45 minutes, until the fillings is lightly browned and set. Leave to cool slightly in the tin, then dust generously with icing sugar. Serve warm, or at room temperature, with crème fraîche or vanilla ice cream.
**From “A Taste of the Mediterranean” and “Wikipedia, the free encyclopedia” **
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