Pine Nut Butter Tarts With Mascarpone Cream Recipes

PINE NUT TART

Steps:

• For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
• Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
• Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
• Reduce the oven temperature to 325 degrees F.
• Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
• Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

HONEY PINE NUT TART

Steps:

• Place the pine nuts, almonds, sugar, rosemary and salt in a food processor and process until it is the consistency of sand. Combine the flour and process in pulses until it is well blended. Add the butter and pulse 10 to 12 times until the butter is incorporated. Add the egg and pulse a few more times to blend it in. The dough will appear dry and loose but when you pinch it, it will stick together in a clump.
• Spray an 11 inch tart pan and place the tart pan on a cookie sheet. Dump the crust mixture into the tart pan and spread it out. It will look like it is too much dough but once it is pressed down it will be a perfect fit. Using the back of a measuring cup, push the crumbs down into the bottom of the pan and up the sides. Prick the bottom of the dough with a fork and cover it with plastic wrap then place in the freezer for 20 to 30 minutes.
• Preheat the oven to 350°F.
• Place some parchment paper over the dough and fill it with dried beans or pie weights. Place the tart (still on the cookie sheet) in the oven. Bake for 25 minutes, remove the parchment paper and weights then return it to the oven and bake for another 15 to 20 minutes. Remove from the oven and let it cool completely.
• Spread the pine nuts on a baking sheet and slide it in the oven (the oven should still be set at 350°) Toast the pine nuts for 5 to 6 minutes until they just start to turn light brown. Watch them closely as they will burn quite quickly if you leave them in just a little too long. Once browned, remove from the oven and set aside for later.
• Melt the butter in a small saucepan over medium-high heat, stirring frequently for about 10 minutes. It will get foamy then start to turn a golden brown color and smell nutty. Remove from the heat, stir in the chopped rosemary and set aside for later (the hot butter will foam up again when you stir in the rosemary).
• In a mixing bowl, combine the sugar, honey, molasses, salt vanilla and eggs. Whisk on medium speed for 2 to 3 minutes. Stir in the brown butter then the pine nuts.
• Pour the filling into the cooled tart pan, cover the edges of the crust with tin foil to prevent over-browning and bake for about 35 to 40 minutes. The filling will be a light golden brown and the center will be slightly jiggly but will firm up when it cools. If you have an instant read thermometer the center of the filling should be at 185°F. If you don't have an instant read thermometer, a knife inserted in the center should come out clean. Remove from oven and allow to cool on a baking rack.
• In a small saucepan, bring 1/2 cup of cream to a gentle simmer then remove it from the heat and stir in the rosemary sprigs. Cover the pan and let it sit at room temperature for 15 to 20 minutes to infuse the rosemary into the cream.
• Remove the rosemary sprigs and add the rosemary infused cream to the remaining 1 cup of cream in a medium mixing bowl. Set in the fridge until the cream is cold (you can speed the process up by placing it in the freezer and stirring it every 5 minutes)
• Add the vanilla extract and confectioners sugar to the cream and whip on medium high speed until soft peaks form.
• Whisk the egg white until foamy then dip the sprigs of rosemary into the egg white to coat it. Sprinkle the sugar over the rosemary and set it on a towel to dry. Once it is dry, garnish the tart with it and serve with the rosemary cream.

PINE NUT TART

Steps:

• Roll dough out into a round 1/8 inch thick on a floured surface and fit into a 9 inch flan or tart pan with a removable, fluted rim.
• Make a decorative edge ¼ inch higher than the top of the rim; prick shell lightly with fork and chill 30 minutes.
• Put rack in lower third of oven.
• Preheat oven to 425 degrees F.
• Line crust with wax paper or foil and fill with dry beans or pie weights.
• Bake for 10 minutes.
• Remove pie weights and paper carefully and bake 5-10 minutes longer, or until golden.
• Let cool on rack.
• Put rack in middle of oven and set oven temperature to 375 degrees F.
• In a bowl, combine sugars, corn syrup, flour and eggs and beat until smooth.
• Stir in vanilla, orange zest and pine nuts and pour into shell.
• Bake for 40 minutes, or until filling is almost set.
• Let cool.
• Melt chocolate and drizzle decoratively over tart.
• Serve at room temperature with cinnamon whipped cream.
• For cinnamon whipped cream: Beat cream until foamy.
• Beat in sugar, a little at a time and cinnamon.
• Beat until it holds stiff peaks.

HONEY AND PINE NUT TART

Steps:

• Preheat the oven to 180°C/350°F/gas4; sift the flour into a bowl, add the butter and use your fingertips to work on the mixture until it resembles fine breadcrumbs.
• Stir in the icing sugar, add the eggs and 1 tablespoon of water and work on the dough until it becomes firm and leaves the edges of the bowl clean.
• Roll out the pastry onto a floured surface and use it to line a 23-cm/9-inch tart tin.
• Prick the pastry shell with a fork, and chill it for 10 minutes; then line it with aluminium foil or greaseproof paper and fill the pastry case with dried beans or rice, or baking beans; and bake the pastry shell for 10 minutes.
• Cream together the butter and caster sugar until the mixture is light, then beat in the eggs, one at a time.
• Gently heat the honey in a small pan until it is of a runny consistency, then add it to the butter mixture with the lemon zest and lemon juice.
• Stir in the pine nuts and salt, then pour the filling into the pastry case.
• Bake the tart for about 45 minutes, until the filling is lightly browned and set.
• Leave the tart to cool slightly in the tin, then dust generously with icing sugar.
• Serve the tart warm or at room temperature, with crème fraîche, Greek yoghurt or vanilla ice cream.