Sweet and Salty Rosemary Nut Tart

Ingredients: 1 cup Pine Nuts 1 cup Walnuts, coarsely chopped ¼ cup Honey * ¼ cup Granulated Sugar ¼ cup Heavy Cream ¼ cup More Than Olives Extra Virgin Olive Oil (Delicate/Medium- Arbequina works well) 2 tablespoons Maple Syrup ½…

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Sweet and Salty Rosemary Nut Tart

Mar 11, 2024 | Recipe, Dessert

Ingredients:

Directions:

Sweet Savory Nut Tart slice on plate

Tart Filling– Toasting the nuts: Arrange an oven rack in the center position and preheat the oven to 350°F. Scatter the pine nuts and chopped walnuts on a small, rimmed baking sheet. Bake the nuts, shaking halfway through, until they’re golden brown and fragrant, 6 to 9 minutes. After 5 minutes, keep a watchful eye as pine nuts burn easily! Remove and set aside to cool.

Cook the filling– In a small saucepan, combine the honey, sugar, heavy cream, More Than Olives olive oil, and syrup. Cook over medium-low heat, stirring gently with a heatproof spatula to dissolve the sugar. Increase the heat to medium and bring the mixture to a rapid simmer. Cook the mixture without stirring, swirling the pan often, until it has thickened slightly, about 5 minutes. This is an approximate end point—the idea is to cook off some moisture, as well as make sure all the ingredients are well combined, not to cook it until it’s caramel. The mixture will still be quite liquid. Remove the saucepan from the heat and stir in the kosher salt, vanilla, and ¼ teaspoon of the rosemary. Add the toasted nuts and stir well to combine. Set it aside.

Fill the tart and bake– Place the cooled, parbaked tart crust on a large foil-lined rimmed baking sheet. Pour the filling mixture into the tart, distributing all the nuts across the bottom so the liquid pools evenly around them. Bake until the filling around the nuts is bubbling and the surface is deep golden brown, 25 to 30 minutes. Remove from the oven and set the tart aside to cool slightly.

Top with rosemary salt: While the tart is still warm, in a small bowl, combine the flaky salt and the remaining ¼ teaspoon of rosemary and rub between your fingertips for a few seconds to release the fragrant oils. Sprinkle the mixture over the tart. Let the tart cool completely. It will set as it cools.

Serve– When ready to serve, pop the tart out of the ring. Slide a thin metal spatula between the tart base and the bottom of the tart to loosen it, then carefully slide it onto a serving plate and cut it into wedges.

 

 

More Than Olives

At More Than Olives we thoughtfully select specialty foods that will enhance your kitchen culinary experiences. We continue to look for new products and we welcome you to visit our Folsom store for tasting experiences.

“This is a great little place. The staff is super friendly and helpful. We were visiting from GA and couldn’t take the large bottles of oil or vinegar back with us on the plane so they helped us pick out our favorites and shipped them to us. It all arrived in perfect condition. Everything is so good but our favorite is the Sex on the Beach balsamic vinegar! If you’re in Folsom you have to go! ❤️”
Jennifer Pearson

“The olive oils and vinegars are so tasty. I love how easy it is to refill the bottles. I am looking forward to salads, marinades and more this summer as fresh fruits and vegetable become available. Love the staff and love the quality of the products.”
Tonia Nichols

“Delicious and aromatic California olive oils and highly flavorful balsamic vinegar varieties! The employees are always friendly and helpful. I really appreciate that I can refill bottles too.”
Felicia James