Honey Nut TartJuly 24, 2007 at 12:57 pm | Posted in out of town, pies & tarts, sweet things | 9 Comments
I don’t think I mentioned this, but R and I made a weekend trip to Auckland, NZ back in early June. I was my first time in the country, and since it’s probably the closest “foreign land” (anywhere else seems to be at least a nine hour plane ride away), I’m sure we’ll be back. I’m dying to go to the South Island, home of the world’s best Sauvignon blanc…but I digress! We had great time in Auckland. It’s a nice small city with big city food. We had a beautiful dinner and way too much wine at The French Café. During a leisurely lunch at The Grove, we even got to chit-chat with one of the owners, an American who fell in love with the country while traveling years ago.
On Sunday afternoon, we took a short ferry ride from downtown Auckland over to Waiheke Island, where, thanks to the advice of a friend of a friend, we had made a lunch reservation at a vineyard called Te Whau. I very much enjoyed their signature house-smoked salmon, and then had john dory (my favorite fish–lucky for me it was a special that day). I’ve gotta draw the line somewhere, so I don’t normally go for dessert with lunch, but this was vacation. I wouldn’t beat myself up too much if we just shared one. Exercising my wifely right to make decisions for “the team,” I decided that we should try the honey pine nut tart with vanilla ice cream. It was delicious…lots of toasty pine nuts held together in a honey goo. Not that pecan pie can be improved upon in any way, IMO, but this was sort of like its fancy cousin.
After over a month of thinking about it and wanting to make it at home, I finally did a bit of research and found this recipe on Recipezaar. I apparently didn’t do a very thorough read-thru of it before I went grocery shopping, though, and wound up not buying nearly enough pine nuts. I had some walnuts in the fridge, so I used roughly a 50/50 combo instead. Oh well–just as tasty and cheaper, too, I imagine. The honey I have is one that I bought at a farmers’ market; it is quite floral and went nicely with the lemon in the recipe. I know that in the northern hemisphere right now everyone is enjoying peaches and berries, but in the cooler weather down here, when there isn’t a lot of good looking fruit around, a tasty nut tart is just the ticket.
Warning: If you open the recipe link, your eyes may want to wander over to a box on the right side of the webpage containing nutrition (or lack thereof) information. Don’t let your eyes do this, or you may never make the recipe.