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Pine Nut Tart with Rosemary Cream

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Introduction

Discover the delightful fusion of sweet and savory with our “Pine Nut Tart with Rosemary Cream” recipe. This tantalizing dessert combines the rich, earthy flavor of pine nuts with a lush cream enhanced by rosemary—a match made in heaven for those who appreciate unique culinary experiences.

Tips for this Recipe

  • Ensure all ingredients are at room temperature before starting to mix for a smoother texture.
  • Be precise with measurements, especially the pine nuts and cream, to maintain consistency in flavor.
  • Gently fold rosemary into the cream to preserve its delicate essence.

Why You Will Love This Recipe

The Pine Nut Tart with Rosemary Cream is more than just a dessert; it’s an adventure for your taste buds. The nutty crunch of pine nuts, combined with the smoothness and subtle herbaceous notes of rosemary-infused cream, offers a symphony of flavors that will leave you craving more. Its elegant presentation is sure to impress any guest.

Ingredients

1 3/4 cups pine nuts
Unbleached all-purpose flour, for rolling
(Use about half of a predefined Almond Sable Dough recipe)
4 tablespoons (1/2 stick) unsalted butter
1 cup packed dark brown sugar
1 cup light corn syrup
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
3 large eggs
1 1/2 cups heavy cream
3 sprigs rosemary
(Optional) 4 tablespoons granulated sugar, for garnish

Advised Equipment

  • Stand Mixer with Paddle Attachment (for cream mixing)
  • Non-Stick Tart Pan (9 or 10 inches), Silicone Coating (for easy removal and cleaning)
  • Digital Scale (for precise measurements)
  • Rolling Pin (for pastry dough flattening)
  • Pastry Cutter Set (to cut butter into the flour evenly)
  • Silicone Spatula (useful for folding ingredients and scraping bowls)
  • Food Processor with S-Shaper Blade (To help mix dry ingredients smoothly and quickly)
  • Electric Hand Mixer (as an alternative to a stand mixer, handy for smaller quantities or less frequent use)
  • Cooling Rack (for cooling the tart after baking)
  • Sturdy Spatula (for moving the tart in and out of the oven and on serving plates)

History of the Recipe

The Pine Nut Tart with Rosemary Cream is a contemporary twist that pays homage to rustic desserts. Its roots can be traced back to classic pies and tarts, where nuts were used for their rich flavor and texture. The introduction of rosemary as an infusion in cream adds a modern touch while connecting the recipe to Mediterranean culinary traditions known for their herb-infused sweets.

Fun Facts About This Recipe

Did you know that pine nuts have been enjoyed by various cultures around the world, from ancient Persia to modern-day gourmet dishes? They’re not just a luxurious ingredient; they pack a nutritional punch too. Rosemary has long been celebrated for its medicinal properties, and when used in desserts like our Pine Nut Tart with Rosemary Cream, it brings health benefits alongside flavor. This recipe marries these two powerful foodstuffs into one delectable delight that’s as good for the soul as it is for your palate.

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Pine Nut Tart with Rosemary Cream

Pine Nut Tart with Rosemary Cream

amanda

Equipment

  • Stand Mixer with Paddle Attachment

  • Non-Stick Tart Pan (9 or 10 inches)

  • Digital Scale

  • Rolling Pin

  • Pastry Cutter Set

  • Silicone Spatula

  • Food Processor with S-Shaper Blade

  • Electric Hand Mixer

  • Cooling Rack

  • Sturdy Spatula

Ingredients

  • 1 3/4 cups pine nuts

  • Unbleached all-purpose flour, for rolling

  • 1/2 recipe Almond Sable Dough

  • 4 tablespoons (1/2 stick) unsalted butter

  • 1 cup packed dark brown sugar

  • 1 cup light corn syrup

  • 1 teaspoon kosher salt

  • 1 teaspoon pure vanilla extract

  • 3 large eggs

  • 1 1/2 cups heavy cream

  • 3 sprigs rosemary

  • 4 tablespoons granulated sugar, for garnish (optional)

Instructions

1

Instruction 1

Preheat the oven to 350°F.
2

Instruction 2

Spread the pine nuts out on a baking sheet and toast in the oven for 5 minutes, until fragrant. Transfer the sheet to a wire rack and let the nuts cool completely. Keep the oven on.
3

Instruction 3

On a lightly floured surface, roll out the dough to an 11-inch round. Fit the dough into a 9 1/2 -inch fluted tart pan with a removable bottom. Press the dough into the edges of the pan, and use a paring knife to trim off the excess dough along the top edge. Prick the bottom all over with a fork and freeze until the dough is firm, about 10 minutes.
4

Instruction 4

Line the chilled tart shell with a round of parchment paper or aluminum foil, leaving a 1-inch overhang. Fill it with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, 15 to 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until it is dry all over, about 5 minutes more. Transfer the tart shell to a wire rack and let it cool completely.
5

Instruction 5

In a small saucepan, melt the butter over high heat until it is golden brown with a nutty fragrance, about 4 minutes. Remove it from the heat and set it aside.
6

Instruction 6

In a large bowl, whisk together the brown sugar, corn syrup, salt, and vanilla. Add the eggs and whisk well to combine. Then add the browned butter. Fold in the pine nuts just to combine. Pour the filling into the tart shell and place the pan on a baking sheet. Bake, rotating the baking sheet once halfway through, until the filling is set around the edges but still slightly loose in the center, about 45 minutes. (If the crust is getting too dark, cover the tart loosely with foil for the last 10 minutes.) Transfer the tart to a wire rack to cool.
7

Instruction 7

Meanwhile, make the rosemary cream: In a small saucepan, bring 3/4 cup of the cream just to a boil. Remove the pan from the heat and stir in 2 of the rosemary sprigs. Cover and let steep for 10 minutes.
8

Instruction 8

While the cream is steeping, make the candied rosemary sprig for garnish, if you like: In a bowl, whisk together 2 tablespoons of the granulated sugar and 2 tablespoons of hot water. Put the remaining 2 tablespoons of sugar in a shallow bowl. Dip the remaining rosemary sprig in the sugar syrup to coat. Tap off any excess liquid on a paper towel, and then gently toss the wet sprig in the bowl of sugar. Set it on a paper towel to dry, about 5 minutes.
9

Instruction 9

Set up an ice bath. Strain the steeped cream into a metal bowl, set the bowl into the ice bath, and chill the cream until cold, about 5 minutes. Whisk in the remaining 3/4 cup cream and the confectioners' sugar. Continue to whisk until the cream forms soft peaks. Remove the outer ring and serve the tart with the cream, garnished with the fresh or candied rosemary sprig.
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