Honey and Pine Nut Tart

• 1/4 cup heavy cream
• 1 large whole egg plus 1 large egg yolk
• 1/2 teaspoon pure vanilla extract
• 2 1/3 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 1 teaspoon coarse salt
• 1/2 teaspoon baking powder
• 1/2 cup (1 stick) plus 2 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup sugar
• 1/2 cup plus 1 tablespoon mild honey, such as acacia
• 1 teaspoon coarse salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
• 1/2 cup heavy cream
• 1 large whole egg plus 1 large egg yolk
• 1 1/2 cups pine nuts (6 ounces)

1. Make the crust: Whisk together cream, whole egg, egg yolk, and vanilla in a medium bowl.
2. Pulse flour, sugar, salt, and baking powder in a food processor.
3. Add butter, and pulse just until mixture resembles coarse meal.
4. Drizzle in cream mixture, and pulse until dough just comes together.
5. Shape dough into 2 disks, and wrap each in plastic.
6. Refrigerate about 1 hour.
7. (Dough can be refrigerated up to 2 days or frozen up to 3 months; thaw in refrigerator before using.)
8. On a lightly floured surface, roll out 1 disk of dough to a 14-inch round, 1/8 inch thick (reserve second disk for another use).
9. If dough is soft and sticky, transfer to a parchment-lined rimmed baking sheet and freeze until firm but still pliable, about 5 minutes.
10. Fit dough into a fluted 10-inch tart pan with a removable bottom.
11. Patch any tears with scraps of dough.
12. Freeze shell while making filling.
13. Make the filling: In a medium saucepan, bring sugar, honey, and salt to a boil, whisking until sugar dissolves.
14. Add butter a few pieces at a time, and whisk until incorporated.
15. Transfer honey mixture to a medium bowl, and let cool 30 minutes.
16. Whisk in cream, whole egg, and egg yolk until incorporated.
17. Preheat oven to 325F.
18. Place tart pan on a parchment-lined rimmed baking sheet.
19. Scatter pine nuts over bottom.
20. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers.
21. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour.
22. Transfer tart to a wire rack, and let cool completely before serving.

heavy cream, egg, vanilla, flour, sugar, coarse salt, baking powder, cold unsalted butter, sugar, honey, coarse salt, unsalted butter, heavy cream, egg, pine nuts

Taken from www.epicurious.com/recipes/food/views/honey-and-pine-nut-tart-389717 (may not work)