Provençal Pine Nut, Date, and Honey Tart

Provençal Pine Nut, Date, and Honey Tart

Recreating recipes from foreign cultures and countries can’t replace the thrilling experience of travel, but it can soften the pain of wanderlust. Close your eyes and smell and taste this Provençal tart made with pine nuts, dates, and honey. It will carry you to the hilltop villages of Roussillon or Gordes, in the heart of Provence, where the sky is blue and magical, and the perfume of pine trees is enchanting.


For the pastry

  • 1 ½ cups (200 g) all-purpose flour
  • ⅓ cup (65 g) granulated sugar
  • ⅛ tsp fine sea salt
  • ½ cup (115 g) unsalted butter, cold
  • 2 large egg yolks

For the filling

  • ½ cup (115 g) unsalted butter, at room temperature
  • ¼ cup (55 g) light brown sugar
  • 3 tbsp (50 g) honey
  • 1 tsp freshly grated orange zest
  • 1 tbsp freshly squeezed orange juice
  • 2 large eggs
  • 1 cup (110 g) ground skin-on almonds
  • 4 ounces (110 g) pitted dates, finely chopped
  • 4 ounces (110 g) pine nuts


  1. For the pastry, combine the flour, granulated sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the egg yolks and mix with the hook until crumbly. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for 12 minutes.
  2. Preheat the oven to 400°F (200°C).
  3. On a work surface, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a disc, large enough to line the bottom and sides of a 9-inch (23 cm), preferably loose-bottom, tart pan. Fit the dough into the tart pan, pushing it into the pan, especially along the edges. Let the dough hang over the rim a little or trim with a knife. Use a fork to prick the dough all over. Bake for 10 minutes or until golden and crisp. If the dough bubbles up, push it down with a fork. Take the tart pan out of the oven and set it aside.
  4. For the filling, beat the butter, light brown sugar, honey, orange zest, and orange juice in the bowl of a stand mixer fitted with the paddle attachment until creamy. Add the eggs, 1 at a time, incorporating each egg before adding the next one. Add the almonds and dates and mix for 1 minute or until combined. Spread the filling evenly on top of the pre-baked pastry and sprinkle with the pine nuts, pushing them gently into the filling. Bake for 15 minutes then reduce the heat to 350°F (180°C) and bake for another 10 to 12 minutes or until the top is golden brown and firm. Let the tart cool for 15 minutes then take it out of the pan, cut into slices, and serve.

Recipe no. 126 from 365 - A Year of Everyday Cooking and Baking by Meike Peters (Prestel).

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