- 6
Ingredients
- PASTRY:
- 1 Tbsp sugar
- 1 1/4 cup flour
- Pinch salt
- Zest of 1 lemon
- 1/4 cup cold unsalted butter, cubed
- 2 Tbsp ice water
- 1 tsp white vinegar
- FILLING:
- 1 cup pine nuts
- 3/4 cup honey
- 2 Tbsp 35% cream
- 2 Tbsp amber rum
- 2 tsp aged balsamic vinegar
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 eggs lightly beaten
- 2 Tbsp butter, cut into very small pieces
Preparation
Step 1
To make pastry, place sugar in bowl of food processor and process for 10 seconds. Add flour, salt and lemon zest and pulse to combine. Add 1/4 cup butter and pulse until butter is in very small bits. Combine ice water and vinegar and drizzle into processor while pulsing to combine. Mixture will be moist but bery crumbly. Turn out mixture into an 9" removable-base tart pan and press firmly into base and sides. Chill 15 minutes.
To make filling, preheat oven to 450 degrees. Add pine nuts to a medium frying pan. Toast over medium heat, stirring frequently, until just golden, about 6 to 9 minutes. Let cool slightly. Meanwhile, bring honey to a boil in a small pot over medium-high heat. Boil 1 minute. Let cool slightly.
Whisk together honey, cream, rum, balsamic vinegar, vanilla and salt. Stir in toasted pine nuts and eggs. Fold in 2 tbsp butter. Place chilled tart shell on a baking sheet and prick all over with a fork. Pour in filling. Bake 10 minutes. Reduce heat to 350 degrees and bake another 8 to 12 minutes or until golden.
Let cool completely on a rack before removing from pan and serving. Serve with whipped cream and vin santo (an Italian dessert wine).