Lemon Honey Pinenut Tart
INGREDIENTS
  • 1 recipe Pâte Sucrée - Rolled out to fit a 9 inch tart pan.
  • Filling:
  • 6 eggs
  • 1/2 cup sugar
  • 1/2 cup Honey (Orange Blossom or Fig)
  • 1/2 cup unsalted butter
  • 4 lemons, juice and zest
  • pinch of kosher salt
  • 1 1/2 cup pine nuts
  • Preheat oven to 400
  • Roll crust on a floured surface to fit a 9 inch tart pan.
  • Chill for 10 minutes, prick with a fork and
  • Blind bake for 10 minutes at 400.
  • Make filling –
  • Place eggs, sugar, honey and butter into a pan over low heat stir constantly until sugar dissolves.
  • Add lemon juice and zest, continue stirring and cooking over low heat until mixture thickens.
  • Fold in Pine nuts and transfer to your par-baked shell.
  • Bake for 20 minutes in a 400 degree oven.
  • Dust with powdered sugar and serve with crème fraîche.
DIRECTIONS
  1. Preheat oven to 400
  2. Roll crust on a floured surface to fit a 9 inch tart pan.
  3. Chill for 10 minutes, prick with a fork and
  4. Blind bake for 10 minutes at 400.
  5. Make filling:
  6. Place eggs, sugar, honey and butter into a pan over low heat stir constantly until sugar dissolves.
  7. Add lemon juice and zest, continue stirring and cooking over low heat until mixture thickens.
  8. Fold in Pine nuts and transfer to your par-baked shell.
  9. Bake for 20 minutes in a 400 degree oven.
  10. Dust with powdered sugar and serve with crème fraîche.
RECIPE BACKSTORY
I love this dessert, my photographer friend, Joseph Callahan used a piece of this tart, along with a monster lemon for a still life art piece which is on www.ebsqart.com, I think the piece is even called Monster Lemon.