Pine nut, honey and rosemary tartlets


I love the subtlety rosemary can add to a dessert. Added carefully it can be delicious and after a first trying it in an outrageously scrumptious recipe which included a vat of stewed sweet apricots and some crunchy textured crumble, pine nuts were inevitably due to work. This is a cross between a pecan pie with pine nuts and a treacle tart. Served at the end of a recent dinner party topped with a chocolate sorbet, it was a winner.

Sweet pastry

  • 250g plain flour
  • 50g sifted icing sugar
  • 125g cold unsalted butter, cubed
  • 1 egg, beaten
  • Splash milk


  • 150g pine nuts
  • 2 eggs
  • 75g unsalted butter, cubed
  • 100g runny honey
  • 100g soft brown sugar
  • ½ vanilla pod, seeds removed OR 2 tsp vanilla extract
  • 1 small sprigs of rosemary (optional)
  1. Make you pastry by rubbing the flour and icing sugar into the butter to form a breadcrumb texture. Add the egg and a splash of milk to bring it together to form a soft dough but make sure you are gentle. Wrap in cling and leave to rest in the fridge for 30 minutes. Next, line 6 small or 1 large tart tin and bake blind (see here to do this)
  2. Preheat the oven to 180°C.
  3. In a large frying pan over medium high heat, toast your pine nuts until fragrant and golden. Leave to cool.
  4. Add the honey and rosemary sprigs to a saucepan and heat gently over a low heat until warm and runny. All the honey to sit on a low heat for a good 10 minutes to let the rosemary infuse
  5. Then remove and reserve the rosemary. Then whisk in the cubed butter until melted.
  6. In another bowl, whisk together the sugar, eggs and vanilla until combined.
  7. Strip the leaves from the reserved rosemary and chopped very finely to get about 1 tsp or less of the leaves and add back to the honey and butter (optional). Whisk the butter and honey mix into the egg and sugar mixture.
  8. Now, space your pre-baked tart cases out onto a lined baking tray and sprinkle the pine nuts amongst the cases. Make sure you keep the tart case inside its metal tin (unlike I did) as this will add extra support for the thick mixture.image
  9. Fill with the honey mixture evenly and bake for 18-20 minutes until set. Remove and leave to cool and set.

(The first time I did this, I took the tart cases out their metal tins and the sides collapsed (disaster) so I strongly recommend leaving them in the tins to add support for the heavy honey mixture) Served with a generous and glossy scoop of chocolate sorbet, they were the perfect finish to a lovely dinner party.