Toffee Tart with Pine Nuts and Rosemary

Instructions

Make the sweet almond pastry

In the bowl of a food processor, combine the flour, sugar, almonds, and salt and pulse a few times to blend. Add the butter and pulse a few more times, until the mixture looks like coarse crumbs. Don't worry if it seems a bit uneven.

Drizzle in the egg and then pulse in 5 second bursts, just until the pastry starts to clump together.

Tip the pastry out onto a lightly floured work surface and use your hands to quickly bring it together into a rough flattish disk, about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.

Liberally butter a rectangular tart pan and stick it in the fridge, too.

Take the chilled pastry out of the fridge and leave it at room temperature for 5 to 10 minutes so it becomes more pliable. Roll the pastry out between 2 sheets of parchment paper. Aim for a rectangle 2-inches (5cm) larger than your tart pan; it doesn't need to be too neat.

Lift the pastry onto the tin, gently pressing it into the base and edges and leaving an overhang. Take particular care to mold it into the fluted sides. Prick the pastry all over with a fork and return to the fridge for another 30 minutes (or longer) before blind baking.

Preheat the oven to 350ºF (180°C).

Line the tart shell with foil and baking beans or pie weights and blind bake until the edges are golden, about 20 minutes. Remove the foil and beans and return to the oven until set, 5 to 10 minutes more. Remove from the oven and leave to rest for a few minutes. Use a sharp knife to shave away the pastry overhang, leaving a nice flush edge. TESTER TIP: When baking the tart crust, place it over a piece of aluminum foil to catch any bits of crust that may fall off.

Make the pine nut toffee filling

Scatter the pine nuts on a rimmed baking sheet and toast in the oven until just beginning to color, 5 to 7 minutes.

In a medium saucepan over medium heat, melt the butter. Reduce the heat to low, add the sugar, honey, and golden syrup or dark syrup and stir until the sugar is completely dissolved.

Increase the heat and bring to a boil, then lower the heat again and simmer, swirling the pan every now and then, until it caramelizes to a deep amber color, about 11 minutes.

Take the saucepan off the heat and pour in the cream, taking care in case it splutters. Swirl to combine and return to low heat. Stir in the pine nuts, chopped rosemary, rosemary sprig, orange zest, and salt and remove from the heat. Let the toffee rest for 20 minutes to allow the flavors to mingle.

Remove and discard the rosemary sprig and then tip the pine nut mixture into the pastry-lined tart pan. Place the tart pan on a large baking sheet and bake until the filling is a deep chestnut brown, 25 to 30 minutes.

Transfer the pan to a wire rack and leave to cool completely before unmolding and serving. This tart is gooey at room temperature and thickens up to a firmer toffee in the fridge. Delicious both ways.

Make the orange-scented cream (optional)

In a medium mixing bowl, combine the cream and mascarpone and whisk very gently to soft peaks. Use a large spoon to gently fold in the orange zest, marmalade, and orange blossom water, if using, and refrigerate until needed.

Serve with orange-scented cream, chilled crème fraîche, or whipped cream.

Dessert