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Whether or not you are planning an elaborate menu or just going ahead for tomorrow Honey, pine nut and rosemary tart. This recipe comes in several years of playing in kitchen. I find that including a couple ingredients into your recipe adds depth to what is ordinarily dull. You might well be on the lookout for lighter food items to create along with your leftovers. Good and mild Honey, pine nut and rosemary tart perfect for post-vacation. The ingredients in this recipe make your tongue pounding, and are very waist-friendly once you will require a'bite' following an active holiday. Employing several elements as choices, this soup is filled with a fall and hot flavor that makes it tasty. An ideal Honey, pine nut and rosemary tart to heat up you on cool winter months. Fantastic for making use of leftover.

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How to make Honey, pine nut and rosemary tart

Yield = 8
Prep time: 0:30
Cook time: 1:20
Total time: 1:50

Ingredients

  • 150g (1 cup) pine nuts
  • 100g unsalted butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 3 eggs
  • 125ml (1/2 cup) honey
  • 1 lemon, rind finely grated
  • 40g (1/4 cup) plain flour
  • Icing sugar mixture, to dust
  • Creme fraiche, to serve

Rosemary pastry

  • 100g unsalted butter, at room temperature
  • 45g (1/4 cup) icing sugar mixture
  • 1 egg, lightly whisked
  • 250g (1 2/3 cups) plain flour
  • 2 1/2 teaspoons chopped fresh rosemary leaves

Method

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