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Honey-Almond Tart with Orange Mascarpone

Use a high-quality honey to keep this tart from tasting overly sweet.

Ingredients: 

Ingredient Set Name: 

Shortbread Crust

Ingredients: 

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½ vanilla bean
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¼ cup sugar
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1 cup all-purpose flour
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1 pinch salt
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4 oz. (1 stick) cold, unsalted butter, cut into small cubes
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½ tsp. vanilla extract
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1 cup slivered almonds, coarsely chopped

Ingredient Set Name: 

Filling

Ingredients: 

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¾ cup honey
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4 oz. (1 stick) unsalted butter
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¼ cup sugar
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1 tsp. salt
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½ cup heavy cream
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1 large egg plus 1 large egg yolk

Ingredient Set Name: 

Orange Mascarpone

Ingredients: 

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1 cup mascarpone
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¼ cup heavy cream
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2 Tbs. sugar
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2 Tbs. grated orange zest
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2 Tbs. orange juice

Instructions: 

1. To make Shortbread Crust: Scrape seeds from vanilla bean, and rub into sugar with fingers. Combine vanilla sugar, flour, and salt in bowl of electric mixer. Add butter; beat on low speed until mixture resembles breadcrumbs. Add vanilla extract; beat on medium-low until dough comes together in large chunks. Shape into round disk, wrap in plastic wrap, and chill 2 hours, or overnight.

2. Preheat oven to 350°F. Roll crust into 10-inch circle on lightly floured work surface. Press into 9-inch tart pan with removable bottom, trimming any excess. Set tart pan on baking sheet, and bake 30 minutes, or until golden brown and fragrant. Cool.

3. To make Filling: Bring honey, butter, sugar, and salt to a boil in saucepan, whisking to dissolve sugar. Remove from heat, and cool slightly. Whisk together cream, egg, and egg yolk in bowl. Whisk warm honey mixture into egg mixture.

4. Spread almonds over crust in single layer so no crust is visible. Carefully pour Filling over almonds, making sure almonds stay in place and Filling doesn’t overflow. Bake 45 minutes, or until tart is golden brown and Filling is set but slightly jiggles when tapped. Cool.

5. To make Orange Mascarpone: Beat mascarpone, cream, sugar, and zest in bowl with electric mixer until soft peaks form. Stir in orange juice. Serve tart with Orange Mascarpone.

Nutrition Information: 

Calories: 
484
Protein: 
6 g
Total Fat: 
36 g
Saturated Fat: 
19 g
Carbohydrates: 
39 g
Cholesterol: 
122 mg
Sodium: 
221 mg
Fiber: 
2 g
Sugar: 
28 g
Yield: 
Serves 12

Comments on this Recipe

I agree with Heather, I made this for Thanksgiving and it was really good.

I'm making this, along with the No-Knead Cardomom bread, for Easter tomorrow and just realized there aren't any reviews yet ... I hope it's as good as it sounds! Dough is in the fridge!

I intended to give it a higher rating but the computer did its own thing. Not sure how to change it, but definitely worth more than one star!!

We make this every thanksgiving, in place of pecan pie, we are making it today w local honey. Out of this world smooth delicate, melts in your mouth show stopper every year, crust is super easy and fool proof. Just be careful as the recipe ingredients are listed wrong the nuts are not supposed to be in the crust, only placed in filling of pie.