Pine nut & honey tart

Pine nut & honey tart

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(7 ratings)

Prep: 25 mins Cook: 1 hr, 5 mins Plus soaking and chilling

Easy

Serves 8 - 10
This make-ahead tart is the ultimate finale for a festive buffet - just make sure you have enough as guests may well want seconds

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal665
  • fat43g
  • saturates15g
  • carbs61g
  • sugars4g
  • fibre3g
  • protein11g
  • salt0.56g
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Ingredients

  • 100g raisin
  • 140g/5oz mixed glacé fruit, chopped
  • 3 tbsp rum or orange juice
  • 300g/11oz sweet dessert pastry
  • 50g plain flour, plus extra for dusting
  • 175g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 175g ground almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 5 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g pine nuts
  • 2 tbsp clear honey, plus extra for drizzling
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

Method

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

  2. 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.

  3. Heat oven to 200C/180C fan/gas 6. Fill the pastry case with baking paper and baking beans, then blind-bake for 8 mins. Remove paper and beans, then bake for about 5 mins more. Allow to cool a little.

  4. 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.

  5. 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. Drizzle with honey to serve.

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Comments (5)

kritika's picture
5

I love this recipe. I tried it with dates and some nuts instead of glace fruit and it came out so well.

llighton's picture
5

I couldn't get glace fruits last time I made this, so I used a mixture of glace cherries, dried apricots and raisins. It was lovely. This year I've bought a mix of glace fruits on holiday in France, so I'm hoping it's going to turn out even more special.

bubbly1981's picture
5

One of my favourite and not just for Christmas! My husband requests it whenever we have guests. I just use glace cherries soaked in brandy as we have no rum.
MMM of to make one now!

leppie's picture
5

This was an excellent recipe and every person who sampled it commented on how beautifully moist it was. It's like a festive Bakewell tart. I will definitely make this again next Christmas. My only comment is that it doesn't freeze well - I had some leftover tartlets which I froze and they ended up really dry and lost the lovely moistness that made this so delicious.

stellababe's picture
5

Lovely dessert, looks good, really easy and delicious. Be good any time of year not just the festive season.

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