Pine nut & honey tart

Name: Pine nut & honey tart
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 100 grams raisin; 140 grams 5oz mixed glacé fruit, chopped; 3 Tbsps rum or orange juice; 300 grams 11oz sweet dessert pastry; 50 grams plain flour, plus extra for dusting; 175 grams softened butter; 175 grams golden caster sugar; 175 grams ground almonds; 5 eggs, beaten; 85 grams pine nuts; 2 Tbsps clear honey, plus extra for drizzling

Need a lacto ovo vegetarian dessert? Pine nut & honey tart could be an excellent recipe to try. One portion of this dish contains about 14g of protein, 41g of fat, and a total of 675 calories. This recipe serves 8. This recipe from BBC Good Food requires pine nuts, clear honey, golden caster sugar, and flour. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

Put the raisins and glac fruit in a bowl with the rum or juice, then soak for 1 hr.

Ingredients you will need

Raisins

Fruit

Juice

Rum

Equipment you will use

Bowl

Roll out the pastry on a surface lightly dusted with flour, then use it to line a deep 23cm loose-bottomed tart tin. Leave the pastry overhanging the edges, prick the base, then chill for 1 hr.

Ingredients you will need

All Purpose Flour

Base

Roll

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Fill the pastry case with baking paper and baking beans, then blind-bake for 8 mins.

Ingredients you will need

Beans

Equipment you will use

Baking Paper

Oven

Remove paper and beans, then bake for about 5 mins more. Allow to cool a little.

Ingredients you will need

Beans

Equipment you will use

Oven

Beat the butter, sugar, almonds, flour and eggs. Stir in the fruit, then pour into the case. Scatter over the pine nuts, press lightly into the surface, then drizzle with honey.

Ingredients you will need

Pine Nuts

Almonds

Butter

All Purpose Flour

Fruit

Honey

Sugar

Egg

Return the tart to the oven, turn down heat to 180C/160C fan/gas 4 and bake for 40-50 mins until firm to the touch. If the top browns too quickly, cover with foil. Cool in the tin. Will keep in a cool place for 2 days and will freeze for 3 months. Thaw at room temperature for 5 hrs.

Equipment you will use

Oven

Aluminum Foil

Drizzle with honey to serve.

Ingredients you will need

Honey

Equipment

Ingredients

Servings:

100grams

raisin 140grams

5oz mixed glacé fruit, chopped 3Tbsps

rum or orange juice 300grams

11oz sweet dessert pastry 50grams

plain flour, plus extra for dusting 175grams

softened butter 175grams

golden caster sugar 175grams

ground almonds 5

eggs, beaten 85grams

pine nuts 2Tbsps

clear honey, plus extra for drizzling

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.