Pine Nut Rosemary Tart

• FOR THE CRUST:
• 1/2 cups Unsalted Butter, Softened
• 1/2 cups Confectioners Sugar
• 1 whole Large Egg, Lightly Beaten
• 1-1/2 cup All-purpose Flour
• 1/2 cups Almond Flour, Plus 2 Tablespoons
• 1 pinch Salt
• _____
• FOR THE FILLING:
• 1 cup Pine Nuts
• 7 Tablespoons Unsalted Butter
• 3/4 cups Sugar
• 3 Tablespoons Honey
• 3 Tablespoons Light Corn Syrup
• 1 cup Heavy Cream
• 1/2 teaspoons Vanilla Extract
• 2 sprigs Fresh Rosemary
• 1 pinch Salt

1. Preparation:
2. To make the crust:
3. 1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute. Beat in the egg.
4. 2. In a medium bowl, whisk together flour, almond flour and salt. Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
5. 3. Mix until the dough holds together, which you can test by pinching a small piece. Scrape the dough onto a piece of plastic wrap, form it into a disk, and wrap well. Chill until firm, for at least 1 hour, or up to 3 days.
6. 4. Preheat the oven to 325 degrees Fahrenheit. On a floured surface, roll the dough out to a 12-inch round. Fit it into a 10-inch tart pan with a removable bottom. Trim away any excess dough, then use a fork to prick the crust all over. Chill for 10 minutes. Bake the tart crust until it's pale golden, 20-35 minutes. Transfer to a wire rack to cool. (The tart shell can be made 8 hours ahead or frozen for up to 3 months.)
7. To make the filling:
8. 1. Preheat the oven to 350 degrees Fahrenheit. Spread the nuts out in one layer on a baking sheet and toast them until fragrant and golden brown around the edges, about 5 minutes. Transfer the pan to a wire rack to cool, but keep the oven on.
9. 2. In a heavy saucepan, melt the butter. Add the sugar, honey, and corn syrup. Stir the mixture occasionally over low heat until the sugar is dissolved. Raise the heat to high and boil the mixture, stirring occasionally to keep the caramel from burning, until it turns a deep amber color, 12-14 minutes.
10. 3. Remove the saucepan from the heat and whisk in the cream (stand back, the caramel may splatter). Place over low heat and whisk until the caramel is smooth. Turn off the heat and stir in the toasted pine nuts, vanilla, rosemary, and salt. Let the mixture infuse for 15 minutes.
11. 4. Wrap the outside of the cooled tart shell (still in the pan) with aluminum foil. Remove the rosemary sprigs and pour the pine-nut mixture into the shell. Place on a baking sheet and bake until golden russet brown, about 30 minutes. Transfer to a wire rack to cool completely before serving.

unsalted butter, confectioners sugar, egg, allpurpose, almond flour, salt, filling, nuts, butter, sugar, honey, syrup, heavy cream, vanilla, rosemary, salt

Taken from tastykitchen.com/recipes/desserts/pine-nut-rosemary-tart/ (may not work)