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.
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.
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.
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.
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.
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.
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.
Serve with a glass of Vin Santo, Moscato d’Asti, or a small espresso for a truly Italian finish
8 servings