Introduction
This is another fairly easy tart recipe, especially if you’ve made the base Sweet Tart Dough before. The filling is especially delicious and the rosemary works surprisingly well. It’s a very pretty tart despite the relatively beige ingredients. Note that the rosemary can be omitted and it’ll still be delicious. Likewise the recipe recommends using pine nuts and walnuts, but it also goes great with blanched almonds and walnuts instead.
Recipe Outline
| Recipe: Salty Nut Tart With Rosemary | Special Equipment: 9-inch round removable bottom tart pan, Food Processor |
| Source: Dessert Person | Time: 4 hours |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Dough
Tip: Be very careful when checking the tart with the foil still on top.
Making The Filling
Tip: Be careful that it doesn’t thicken too much. Keep a very close eye on it throughout and don’t step away from the saucepan. As soon as it starts to thicken is about a good time to stop, otherwise it’ll quickly thicken too much.
Baking The Tart
Tip: If quite brown or bubbling excessively, then feel free to remove the tart earlier than recommended. Everything is already cooked anyways.
Final Product
Key Takeaways
- Feel free to modify the nuts and herbs used in this recipe.
- The rosemary works surprisingly well. If you’re hesitant at first considering giving a try. It really does work.
- Final Score: 4/5 – This is an excellent recipe, especially given how simple it is. Definitely give this one a try!
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