For the Sweet Almond Pastry

• 1 1/4 cups all-purpose flour, plus more for the work surface
• 1/4 cup superfine sugar , (or blitz granulated sugar in the food processor until finely ground for a delicate texture)
• 1/2 cup ground almonds
• 1/4 teaspoon fine sea salt
• 9 tablespoons (4 1/2 ounces) unsalted butter, diced and chilled, plus more for the pan
• 1 large egg, lightly whisked

For the Pine Nut Toffee Filling

• 3/4 cup raw pine nuts
• 5 1/2 tablespoons (2 3/4 ounces) unsalted butter
• 3/4 cup superfine sugar, (or blitz granulated sugar in the food processor until finely ground)
• 2 tablespoons mild honey
• 2 tablespoons golden syrup or dark corn syrup
• 1 scant cup heavy cream
• 2 teaspoons finely chopped fresh rosemary plus 1 whole sprig fresh rosemary
• 1 teaspoon grated orange zest, preferably organic
• Pinch sea salt

For the Orange-Scented Cream (Optional, but highly recommended)

• 1/2 cup heavy cream
• 2 3/4 ounces mascarpone cheese
• 1 teaspoon grated orange zest, preferably organic
• 1 tablespoon orange marmalade
• 1 teaspoon orange blossom water (optional)

For Serving

• Orange-scented cream, chilled crème fraîche, or freshly whipped cream
• Optional: A sprinkle of flaky sea salt

Part 1: Preparing the Sweet Almond Pastry

• In the bowl of a food processor, combine the all-purpose flour, superfine sugar, ground almonds, and fine sea salt. Pulse these dry ingredients a few times until they are well blended. Add the cold, diced unsalted butter and pulse a few more times until the mixture resembles coarse crumbs. Don’t worry if the mixture appears a bit uneven; small pieces of butter are desirable for a flaky crust.
• Drizzle the lightly whisked egg over the crumb mixture. Pulse in 5-second bursts, just until the pastry begins to clump together. Be careful not to overmix, as this can lead to a tough crust.
• Gently tip the pastry mixture out onto a lightly floured work surface. Use your hands to quickly gather and bring it together into a rough, flattened disk, approximately 1 inch thick. Wrap the disk tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling period is crucial for developing flavor and making the pastry easier to handle.
• While the pastry chills, liberally butter a rectangular tart pan (approximately 4×14 inches or similar size) and place it in the fridge to chill as well. A cold pan helps prevent the pastry from shrinking during baking.
• Once sufficiently chilled, remove the pastry from the fridge and let it rest at room temperature for 5 to 10 minutes. This will make it more pliable and easier to roll without cracking. Roll the pastry out evenly between two sheets of parchment paper. Aim for a rectangle about 2 inches (5cm) larger than your tart pan on all sides. Precision isn’t essential at this stage.
• Carefully lift the rolled pastry, using the parchment paper, and invert it into the chilled tart pan. Gently press the pastry into the base and up the sides, ensuring it molds into the fluted edges. Leave a slight overhang around the perimeter. Prick the base of the pastry all over with a fork to prevent it from puffing up during baking. Return the lined tart shell to the fridge for another 30 minutes (or longer) for a second chilling, which helps maintain its shape during blind baking.
• Preheat your oven to 350ºF (180°C).
• Line the chilled tart shell with aluminum foil or parchment paper, then fill it with baking beans or pie weights. Blind bake the crust until the edges begin to turn golden, which typically takes about 20 minutes. Carefully remove the foil and baking beans/pie weights, then return the tart shell to the oven for another 5 to 10 minutes until the base is set and lightly golden. Remove from the oven and allow it to cool for a few minutes. Using a sharp knife, carefully shave away any excess pastry overhang, creating a clean, flush edge.

  ☞ TESTER TIP: When blind baking the tart crust, place the tart pan on a larger baking sheet lined with aluminum foil. This will catch any small bits of crust that may fall off during the baking process, keeping your oven clean.

Part 2: Crafting the Pine Nut Toffee Filling

• While the tart crust is baking or cooling, scatter the raw pine nuts evenly on a rimmed baking sheet. Toast them in the preheated oven until they are just beginning to color and release their fragrant aroma, typically 5 to 7 minutes. Watch them carefully as pine nuts can burn quickly. Set aside.
• In a medium, heavy-bottomed saucepan, melt the unsalted butter over medium heat. Once melted, reduce the heat to low. Add the superfine sugar, mild honey, and golden syrup (or dark corn syrup). Stir continuously until the sugar is completely dissolved and the mixture is smooth. This step is crucial for preventing a grainy toffee.
• Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat again to a low simmer. Continue to cook, swirling the pan occasionally (avoid stirring with a spoon after it boils, as this can encourage crystallization), until the caramel reaches a deep amber color. This usually takes about 11 minutes. The rich color indicates the deep flavor development of the toffee.
• Carefully remove the saucepan from the heat. Slowly and cautiously pour in the heavy cream, taking extreme care as the mixture will bubble up vigorously. Swirl the pan to thoroughly combine the cream with the caramel. Return the saucepan to low heat, then stir in the toasted pine nuts, finely chopped fresh rosemary, the whole rosemary sprig, grated orange zest, and a pinch of sea salt. Remove from the heat and allow the toffee mixture to rest for about 20 minutes. This resting period allows the distinct flavors of rosemary and orange to infuse beautifully into the warm toffee.
• Discard the whole rosemary sprig from the toffee mixture. Pour the warm pine nut toffee filling evenly into the pre-baked pastry-lined tart pan. Place the tart pan on a large baking sheet (to catch any potential drips) and bake in the oven until the filling is a deep chestnut brown and set, typically 25 to 30 minutes. The toffee will firm up further as it cools.
• Transfer the baked tart, still in its pan, to a wire rack and let it cool completely to room temperature before attempting to unmold and slice it. This tart is wonderfully gooey and soft at room temperature, while chilling it in the fridge will result in a firmer, more classic toffee texture. Both ways are utterly delicious!

Part 3: Preparing the Orange-Scented Cream (Optional)

• In a medium mixing bowl, combine the heavy cream and mascarpone cheese. Whisk them very gently until soft peaks form. Be careful not to overwhisk, as mascarpone can curdle easily.
• Using a large spoon or spatula, gently fold in the grated orange zest, orange marmalade, and the optional orange blossom water. Refrigerate the cream until you are ready to serve the tart. Serve generous dollops of the chilled orange-scented cream alongside slices of the Toffee Tart, or use chilled crème fraîche or freshly whipped cream as an alternative. A light sprinkle of flaky sea salt over the tart just before serving can further enhance its complex flavors.

Adapted From

This recipe is lovingly adapted from the culinary insights found in the renowned cookbook “Suqar.”

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Nutrition Facts

Jenny Howard

It’s clear that this Toffee Tart with Pine Nuts and Rosemary is technically exceptional. Every step is outlined with such thoroughness that there’s virtually no guesswork, and the final result mirrors the provided photo perfectly. While the recipe and instructions may appear lengthy on paper, each of the three main stages can actually be completed quite swiftly and can be spaced out over a day or so. This makes it far less of a time commitment than one might anticipate for such an elegant dessert.

My strongest recommendation, however, is to finish the chilled tart with a sprinkle of flaky sea salt. For me, this was the ‘bingo!’ moment, as the salt unified all the disparate flavors into a cohesive, unforgettable experience. While you could potentially add a bit more salt directly into the filling (which is only vaguely specified as ‘a pinch’), I firmly believe a flurry of crunchy flakes on top is the superior approach. I also prepared a mascarpone whipped cream with just a hint of sweetness (omitting the orange marmalade), and this too helped to bring the dessert together and bridge any potential flavor gaps.

The introductory notes for this recipe use descriptors such as “thick,” “intense,” “addictive,” and “gooey.” While I agree with the addictive quality, I might respectfully disagree with the overall impression of thickness. I found the filling surprisingly light, perhaps with the exception of the inherent richness from the nuts. Furthermore, I’m not entirely convinced “toffee” is the most accurate characterization; to my palate, the prominent honey tones are more defining in the overall flavor profile.

Deirdre Knowlton

This incredibly rich and truly unique Toffee Tart, with its distinctive combination of pine nuts, rosemary, and orange, is absolutely worth every bit of effort and time invested. The blend of herbaceous rosemary and bright orange with the delicately toasted pine nuts creates a truly exceptional flavor profile that stands out from typical desserts. The complex taste is a delightful surprise for anyone who tries it.

When you’re blind baking the pastry crust, I highly recommend placing a sheet of aluminum foil directly underneath the tart pan. This thoughtful precaution helps to catch any small bits of pastry overhang that might fall off during baking, ensuring your oven stays cleaner and minimizing cleanup. As for the toffee itself, it requires a fair amount of patience during its preparation. Don’t be alarmed when you pour in the cream; it might appear somewhat chaotic and splutter initially, but rest assured, with a little swirling and gentle heat, it will beautifully come together into a smooth, luscious filling.