This tart features a tender butter crust filled with a smooth, honeyed custard and topped with lightly toasted pine nuts . The sweet-savory combination evokes classic Italian flavors and textures—think of it as a rustic cousin to a frangipane tart, but earthier and more aromatic thanks to honey and lemon zest.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 30 minsCook Time 40 minsTotal Time 1 hr 10 minsFor the Tart Crust
1 ¼ cups all-purpose flour
2 tbsp granulated sugar
¼ tsp salt
½ cup unsalted butter, cold and cut into cubes
1 large egg yolk
3 tbsp ice water
For the Filling
½ cup honey (use floral varieties like wildflower or orange blossom)
¼ cup brown sugar, packed
2 large eggs
3 tbsp unsalted butter, melted
1 tbsp heavy cream (or milk)
1 tsp vanilla extract
Zest of ½ a lemon
Pinch of salt
For the Topping
¾ cup pine nuts
Optional: 1 tbsp honey, warmed, for drizzling after baking
Make the Crust
1
In a mixing bowl, whisk together flour , sugar , and salt .
Cut in the cold butter using fingers, a pastry cutter, or food processor until the mixture resembles coarse crumbs.
Add egg yolk and 2 tablespoons of ice water . Mix just until the dough comes together—add another spoonful of water if too dry.
Form into a disk, wrap, and chill for at least 30 minutes .
Roll and Blind Bake
2
Preheat oven to 375°F (190°C) .
Roll out the dough on a floured surface to fit your tart pan. Gently press it into the pan and trim the edges.
Dock the base with a fork, line with parchment, and fill with pie weights .
Bake for 15 minutes , then remove weights and bake for 5 more minutes until lightly golden.
Prepare the Filling
3
In a bowl, whisk together honey , brown sugar , eggs , melted butter , cream , vanilla , lemon zest , and salt until smooth.
Pour the filling into the pre-baked crust.
Scatter the pine nuts evenly over the top.
Bake the Tart
4
Lower oven to 350°F (175°C) and bake for 30–35 minutes , until the center is just set and the top is golden brown.
If needed, cover the crust edges with foil halfway through to prevent over-browning.
Cool and Finish
5
Let tart cool in the pan for at least 30 minutes .
Optional: Drizzle a little warm honey over the top just before serving for shine and extra sweetness.
Tips & Variations
6
Substitute some of the pine nuts with chopped pistachios or almonds for a twist.
Add a touch of rosemary or thyme to the filling for an herbaceous note.
For a crisper crust, brush the base with a bit of egg white after blind baking and return to the oven for 2 minutes before filling.
Suggested Pairing
Ingredients For the Tart Crust
1 ¼ cups all-purpose flour
2 tbsp granulated sugar
¼ tsp salt
½ cup unsalted butter, cold and cut into cubes
1 large egg yolk
3 tbsp ice water
For the Filling
½ cup honey (use floral varieties like wildflower or orange blossom)
¼ cup brown sugar, packed
2 large eggs
3 tbsp unsalted butter, melted
1 tbsp heavy cream (or milk)
1 tsp vanilla extract
Zest of ½ a lemon
Pinch of salt
For the Topping
¾ cup pine nuts
Optional: 1 tbsp honey, warmed, for drizzling after baking
Directions Make the Crust
1
In a mixing bowl, whisk together flour , sugar , and salt .
Cut in the cold butter using fingers, a pastry cutter, or food processor until the mixture resembles coarse crumbs.
Add egg yolk and 2 tablespoons of ice water . Mix just until the dough comes together—add another spoonful of water if too dry.
Form into a disk, wrap, and chill for at least 30 minutes .
Roll and Blind Bake
2
Preheat oven to 375°F (190°C) .
Roll out the dough on a floured surface to fit your tart pan. Gently press it into the pan and trim the edges.
Dock the base with a fork, line with parchment, and fill with pie weights .
Bake for 15 minutes , then remove weights and bake for 5 more minutes until lightly golden.
Prepare the Filling
3
In a bowl, whisk together honey , brown sugar , eggs , melted butter , cream , vanilla , lemon zest , and salt until smooth.
Pour the filling into the pre-baked crust.
Scatter the pine nuts evenly over the top.
Bake the Tart
4
Lower oven to 350°F (175°C) and bake for 30–35 minutes , until the center is just set and the top is golden brown.
If needed, cover the crust edges with foil halfway through to prevent over-browning.
Cool and Finish
5
Let tart cool in the pan for at least 30 minutes .
Optional: Drizzle a little warm honey over the top just before serving for shine and extra sweetness.
Tips & Variations
6
Substitute some of the pine nuts with chopped pistachios or almonds for a twist.
Add a touch of rosemary or thyme to the filling for an herbaceous note.
For a crisper crust, brush the base with a bit of egg white after blind baking and return to the oven for 2 minutes before filling.
Suggested Pairing
Pine Nut & Honey Tart (Italian Pignoli Tart)
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