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Honey and Pine Nut Tart

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Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow acacia honey.

Source: Martha Stewart Living, September 2008
Yield

Ingredients

For the Pasta Frolla

For the Filling

Directions

Cook's Notes

Store honey at room temperature for up to 2 years. If it no longer flows freely, place the bottle in warm water; the gentle heat will return the honey to a liquid state.

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Reviews

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How would you rate this recipe?
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  • rschmorr
    26 DEC, 2014
    I've made this pie several times now. the first few times I substituted other honeys bc I couldn't get the Tasmanian honey and it was absolutely delicious. --the crust isn't the easiest to work with when rolling out but once you get it into the tart pan, it's very malleable so it can be pushed easily into place. --the pie has been such a hit that I ordered the leatherwood Tasmanian honey from Amazon and OMG it gives it an entirely new character. exotic and wonderful. def worth it.
    Reply
  • jonesrobine
    11 AUG, 2012
    I live in New Mexico and the Pine Nut (Pinon) reigns supreme here. When I saw this recipe in my Living Magazine I knew I had to make it. I have made it over a dozen times for special parties and events. Everyone LOVES it. I have never once had anyone say they didn't love it. I try to go to the Farmer's Market and get local honey to use. I use a light and a dark variety. Tomorrow I am making one for a dessert auction and I anticipate it will raise some serious cash! Thanks!!
    Reply

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