Skip to content

The dessert, Mediterranean

Pine Nut and Honey Tart

This pine nut and honey tart is a Mediterranean dessert for 6 people, with a shortcrust base and a crunchy topping of pine nuts caramelized in honey. It takes 35 minutes of active work and is made entirely the day before, rated easy, at about €3 per person. The key to success is toasting the pine nuts well before baking.

For a dessert that smells like the south of France, try this pine nut tart, golden and honey glazed, crisp and fragrant.

Pine Nut and Honey Tart
For
6 people
Work
35 min
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.00
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Under a thin shortcrust shell, pine nuts form a golden, crunchy layer bound with honey that caramelizes slightly as it bakes. The contrast between the crisp crust and the sticky topping recalls southern French pastries, without being overly sweet. This tart slices cleanly and fills the kitchen with a warm, nutty smell while it bakes.

It's a fitting ending to a dinner with friends or a family lunch, especially in fall or winter when you want something sweet after a slow cooked main. It pairs well with a Mediterranean menu, following a vegetable starter and a saucy main course, and it wins over kids and adults alike thanks to its honey flavor rather than chocolate.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 1 h 30
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, you make the dough, blind bake it, toast the pine nuts, and bake the whole tart, giving it plenty of time to cool and rest overnight. On the day itself, there's nothing left to prepare ahead. Just before dessert, take the tart out thirty minutes early to bring it to room temperature, then slice thin portions right before serving.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Powdered sugaroften in the pantry 80 g
  • Pine nuts 200 g
  • Honey 120 g
  • Granulated sugaroften in the pantry 50 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 125 g
  • Eggs 2
  • Heavy cream 15 cl
  • Melted butter for the filling 30 g

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the flour with the cold butter, powdered sugar, and salt until sandy, bind with one egg, and let the dough rest in the fridge. 45 min

    Add a splash of cold water only if the dough won't come together.

  2. Roll out the dough into a tart pan, prick the bottom, then blind bake at 180°C until lightly golden. 15 min

    Fill with dried beans over parchment paper so the crust stays flat.

  3. Toast the pine nuts dry in a pan for a few minutes, stirring often. 5 min

    Stay close by, pine nuts go from golden to burnt within seconds.

  4. Mix the honey, sugar, cream, melted butter, and the remaining egg, add the pine nuts, and pour it all over the tart shell.

    Warm the honey briefly so it blends in without lumps.

  5. Bake at 180°C until the filling is set and golden, then let cool. 25 min

    If the pine nuts brown too fast, cover the tart with foil.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the tart out thirty minutes before dessert and cut it into thin slices.

    It slices best at room temperature, when the filling stays soft.

Our tips to get it right

  • Work with very cold butter when making the dough, it keeps the crust crisp under the honey filling instead of turning soggy.
  • Weigh the pine nuts rather than measuring by volume, their price makes it worth getting the amount exactly right.
  • Let the tart cool completely before covering it overnight, otherwise condensation will soften the crust.

The variations

  • Swap half the pine nuts for sliced almonds for a more budget friendly version, the crunch stays close to the original.
  • Add the zest of one lemon to the filling for a fresher note that balances the honey's sweetness.
  • For a quicker version, use a store bought shortcrust shell and spend your time on the pine nut filling instead.

What to serve it with

  • A scoop of vanilla ice cream
  • Coffee or mint tea
  • An orange blossom orange salad

Storage

The tart keeps for 2 to 3 days in the fridge in a sealed container, taken out thirty minutes before serving. It freezes well whole or in slices, thaw overnight in the fridge then bring to room temperature before serving. Avoid reheating it in the oven, the honey topping could burn.

Questions about this recipe

Can you replace pine nuts with another nut?

Yes, sliced almonds or chopped hazelnuts work well and cost less. The result will be slightly less melty but still nicely crunchy.

How do you keep the crust from getting soggy?

Blind baking with dried beans is essential, it sets the crust before the liquid filling goes in. Also let the tart cool fully before covering it.

Do kids actually enjoy this tart?

Yes, honey tastes milder than chocolate and the toasted pine nuts add a crunch kids usually like. You can cut smaller slices for them.

What size pan should you use for this tart?

A classic 24 to 26 centimeter tart pan works perfectly for this amount of dough and filling. A removable bottom pan makes it easier to unmold thin slices.

Can a pine nut and honey tart be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a pine nut and honey tart?

Allow 2 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a pine nut and honey tart?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pine nut and honey tart cost?

About €3.00 per person, that's €18.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Italian antipasti board The appetizer

Mediterranean

Italian antipasti board

  • 20 min of work
  • Finished at the last minute
  • Very easy, €4.20 per person

380 kcalcalculated by Kiloach

Desserts for entertaining

See all
Chocolate liégeois The dessert

Chic bistro

Chocolate liégeois

  • 20 min of work
  • Prepared the same day
  • Very easy, €1.70 per person

540 kcalcalculated by Kiloach

Chestnut charlotte The dessert

Regional

Chestnut charlotte

  • 40 min of work
  • Prepared the day before
  • Medium, €2.40 per person

480 kcalcalculated by Kiloach