Rosemary-Honey Almond Tart

Published Dec. 23, 2021

Total Time: 2 hours, plus 1 hour’s chilling

Servings: 8–10

Ingredients

For the Crust:

• 6 tablespoons (75 grams) cold unsalted butter, cut into ½-inch cubes, plus more for the pan

• 1½ cups (205 grams) all-purpose flour, plus more for rolling the dough

• ⅓ cup (63 grams) granulated sugar

• 1 tablespoon freshly grated lemon zest

• 1 teaspoon kosher salt (Diamond Crystal)

• 2 large egg yolks

• ¼ cup (58 milliliters) cold water

For the Filling:

• ½ cup (144 grams) honey, such as wildflower

• 6 tablespoons (75 grams) unsalted butter, cut into ½-inch cubes

• ⅓ cup (63 grams) granulated sugar

• 4 small rosemary sprigs

• 1 teaspoon kosher salt (Diamond Crystal)

• 1 large egg + 2 large egg yolks

• ½ cup heavy cream

• 1¼ cups (156 grams) sliced almonds

Preparation

Step 1: Prepare the Crust

Generously butter a 10-inch round (¾–1 inch deep) fluted tart pan. In a medium bowl, combine the flour, granulated sugar, lemon zest, and salt. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces resemble small pebbles (alternatively, pulse in a food processor). Add the egg yolks and cold water; mix with hands until the dough clumps form. Gather into a ball, flatten into a disk, wrap tightly in plastic, and refrigerate until firm (at least 30 minutes, up to 1 week).

Step 2: Prepare the Filling (with Toasted Almonds)

Preheat oven to 350°F (175°C). Toast the sliced almonds: Spread them on a baking sheet in a single layer and bake for 5–7 minutes, stirring halfway through, until golden brown and fragrant. Transfer to a plate to cool completely before use.

While the dough chills, prepare the filling: In a small pot over medium-low heat, combine the honey, rosemary sprigs, sugar, butter, and salt. Stir frequently until the butter melts and sugar dissolves (6–8 minutes). Remove from heat and cool for at least 10 minutes.

Whisk the egg, egg yolks, and heavy cream in a liquid measuring cup. Remove the rosemary sprigs from the honey mixture; whisk the egg-cream mixture into the honey mixture until fully blended. Stir in the toasted and cooled sliced almonds. Cover and refrigerate the filling for up to 1 week (see Tip).

Step 3: Roll and Transfer the Dough

Using a floured rolling pin, roll the chilled dough between two sheets of parchment paper (or on a lightly floured surface) into a 12-inch round. Roll the dough around the rolling pin, then unroll it over the tart pan without stretching. Gently press the dough into the fluted sides and trim the overhang to ¼ inch with scissors or a sharp knife. Refrigerate until firm (at least 20 minutes).

Preheat oven to 375°F (190°C) while the dough chills.

Step 4: Blind-Bake the Crust

Line the tart dough with parchment paper and fill with pie weights or dried beans. Bake for 18 minutes until the edges are lightly browned and the crust begins to firm. Remove the weights and parchment, then bake 5 more minutes to crisp the edges. If the bottom bubbles, gently press with the back of a spoon. Cool completely before filling.

Step 5: Fill and Bake the Tart

Lower the oven temperature to 350°F (175°C). Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled crust. Bake 30–35 minutes until the filling is set (deep golden brown, with a slow jiggle when the pan is moved). Cool completely before slicing.

Storage & Tips

• Storage: Refrigerate for up to 3 days; or cool, wrap tightly, and freeze for up to 1 month. Defrost before serving.

• Tip: The tart dough and filling can be prepared separately and refrigerated for up to 1 week. Stir the filling before pouring to redistribute ingredients. For a lighter herb profile, reduce rosemary to 2–3 sprigs or substitute with lavender/thyme (per user feedback).

User Comments (Retained for Context)

• “I make recipes similar to this and I've used lavender as the herb of choice... Just saying!”

• “Made this with no modifications. Amazing! Delicate and at the same time each flavor comes through.”

• “This recipe seems incomplete... Should one chill the custard before filling the tart?” (Note: The filling is cooled before use as directed.)

• “Made exactly as directed and it turned out great.”

• “This recipe is almost identical to Gina Di Palma's Pinenut Tart... several guests said it was best tart they had ever eaten!”

• “Just ok for us... cooked 30mins and it was overbaked... perhaps would have been good if a little less cooked.”

(Note: The toasted almonds step is added to enhance flavor and texture, addressing user feedback about "raw" almond notes.)