By Yewande Komolafe
- Total Time
- 2 hours, plus 1 hour’s chilling
- Rating
- 4(578)
- Notes
- Read community notes
In this stunning tart, a gently set custard studded with sliced almonds is baked in a buttery shortbread crust. It is as fit as a dinner-party dessert as it is daytime sweet to accompany cups of warm tea or coffee. The honey in the custard is steeped with rosemary, but other fresh herbs, such as marjoram, tarragon and thyme, can be substituted to add a nice savory hint to the floral syrup. You can do several steps ahead of time, or the whole tart can be prepared and baked, then cooled, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
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Ingredients
Yield:8 to 10 servings
- 6tablespoons/75 grams cold unsalted butter, cut into ½-inch cubes, plus more for the pan
- 1½cups/205 grams all-purpose flour, plus more for rolling the dough
- ⅓cup/63 grams granulated sugar
- 1tablespoon freshly grated lemon zest
- 1teaspoon kosher salt (Diamond Crystal)
- 2large egg yolks
- ¼cup/58 milliliters cold water
- ½cup/144 grams honey, such as wildflower
- 6tablespoons/75 grams unsalted butter, cut into ½-inch cubes
- ⅓cup/63 grams granulated sugar
- 4small rosemary sprigs
- 1teaspoon kosher salt (Diamond Crystal)
- 1large egg plus 2 large egg yolks
- ½cup heavy cream
- 1¼cups/156 grams sliced almonds
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
437 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 8 grams protein; 255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare the crust: Generously butter a 10-inch round (¾- to 1-inch deep) fluted tart pan. In a medium bowl, combine the flour, granulated sugar, lemon zest and salt. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 week (see Tip).
Step
2
While the dough chills, prepare the filling: In a small pot set over medium-low, combine the honey, rosemary sprigs, sugar, butter and salt. Stir frequently until the butter melts and the sugar dissolves, 6 to 8 minutes. Remove from the heat and cool for at least 10 minutes. Whisk the egg, yolks and cream in a liquid measuring cup. Remove the rosemary sprigs from the honey and whisk the egg mixture into the honey mixture until fully blended. Stir in the almonds. The filling can be covered and refrigerated for up to a week (see Tip).
Step
3
Using a floured rolling pin, roll out chilled dough between two sheets of parchment paper or on a lightly floured surface into a 12-inch round. To transfer to the tart pan, roll the dough around the rolling pin, then unroll it over the pan without stretching it. Gently press the dough into the fluted sides and, using a pair of kitchen scissors or a sharp knife, trim any overhang to ¼ inch above the pan. Refrigerate the tart shell until firm, at least 20 minutes. Heat oven to 375 degrees while the dough chills.
Step
4
Line the tart dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the bottom surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Lower the oven temperature to 350 degrees.
Step
5
Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled tart shell. Bake until the filling is set, deep golden brown and jiggles slowly when the pan is moved back and forth, 30 to 35 minutes. Cool the tart completely before slicing. The tart will keep refrigerated for up to 3 days, or can be cooled, wrapped and frozen for up to 1 month. Defrost before serving.
Tip
- The tart dough and the filling can be made ahead and refrigerated separately for up to 1 week. Stir the filling before pouring into the tart shell to evenly distribute the ingredients.
Ratings
4
out of 5
578
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Cooking Notes
Laine Freeman
I make recipes similar to this and I've used lavender as the herb of choice. Also, using pine nuts (no herb needed due to the dominant flavor of the resin in these nuts) and even macadamias nuts, with a lighter herb-pick your favorite. Rosemary is quite dominant so I look for more delicate flavors. Just saying!
Biscuit Boy
Made this with no modifications. Amazing! Delicate and at the same time each flavor comes through. cant wait to share with friends.
Anne
This recipe seems incomplete. When does one top with the almonds? Are they toasted? Sugared? Also, should one chill the custard before filling the tart?
Dr D Scott Stanley
Seems to take significantly more than 30’ to bake. It took me close to 50’ to bake.
Barbara P
Just made this tart for Christmas dinner. I was afraid it would be too cloyingly sweet as written, so I added a few tablespoons of orange juice and about 1.5 teaspoons of lemon juice. I figured the citrus would also complement the rosemary. Baked up fine and got rave reviews!
Jill
THE PASTRY:120 grams (¾ cup) unbleached all-purpose flour45 grams (½ cup) almond meal (see note)35 grams (3 tablespoons) sugar, preferably unrefined vanilla sugar (see note)½ teaspoon salt, preferably fine sea salt6 tablespoons unsalted butter, chilled and cut into cubes1 large egg yolk½ teaspoon pure
Lance
So very good! I made this exactly as written, and it was nothing short of wonderful, with each of the main ingredients — the rosemary, the honey, the almonds — in perfect balance. This is a special recipe.I’ll add that after cutting the tart into 10 slices, I froze most of them; and after sitting in the fridge for a few hours or on the counter for a little while, it was almost as good as when fresh.
Gaby
One of the first NYT recipes I have followed with no substitutions. It was perfect! The salt and sugar levels were perfect. A lot of rosemary leaves ended up in the honey and I decided not to fish them out so I'm glad I went with fresh, not dried, sprigs of rosemary. Tasted great having them in the tart still.
Alyson
Did you make it?
karynh
Amazing! Ran out of almonds so added pecans. Will do this in the future too. Great with a maple rye old fashioned!
jess s
Doubled the zest using Meyer lemon in crust and added vanilla pod to the rosemary bundle — yum! Also, used a pie pan instead of tart pan and still turned out wonderfully.
Annabelle
Followed the recipe with perhaps longer rosemary sprigs than called for and baked both crust and crust with filling longer than suggested. Came out beautifully for Christmas dinner!
AD
Delicious!FYI if you lack a fluted tart pan, a spring form one works well. I lined the bottom of mine with parchment paper, though given the butter in the crust perhaps that was not necessary.
eliza383
I had “fresh” rosemary sprigs but they were a little too dried out I fear and so pretty much all of it fell off the sprigs while stirring. I fished out the twiggy hits but man this is a rosemary heavy tart lol because I left all the things that fell off in the tart. I am always shocked - shocked! - when a crust comes out and this was no exception, I giant leap of faith but it came out of the pan and the custard is beautiful although a tad too full of rosemary.
Hunter
King Arthur 1-1 gluten free flour worked well for the crust to make this gluten free.
Betsy
I made this per the recipe for a small dinner party, and got rave reviews. One guest said it was the best dessert she’d ever eaten! While I think that overstates a bit, it was really good. The rosemary flavor is delicate but wonderful. I served it with a simple sauce of Greek yoghurt and maple syrup.
Susan
I am the first to admit I am challenged by pie crusts but I have never in my life been as challenged by a pie crust as I have been with this one. Perhaps if I had put the dough in the freezer I would have been successful at rolling it out and putting it in the pie pan, but 30 minutes in the fridge did not do it. It was sticky and wet and absolutely unworkable. So I hope that the filling will work floating on top of what is now cooling in the bottom of the pan.
mkw
This works with a nine-inch tart pan. Full but not overflowing. Needed 10 min. of additional baking time.
Amy P
Question: For the milk-intolerant among us, has anyone ever subbed condensed Oatmilk for heavy cream?
Sally R
I made this slightly larger as I had an 11" tart pan. I multiplied all the measurements by 1.21. Used 1 egg and 3 yolks. Found it over baked slightly, but basically came out beautifully. The hint of rosemary was mysterious and awesome and my guests loved it. The cutaway crust reshaped and sprinkled with cinnamon sugar made an awesome shortbread cookie- I might use it for lemon cookies in the future.
Laura
I followed this recipe exactly and weighed my ingredients. I had a lot of leakage when par-baking the crust and would recommend putting the tart pan on a cookie sheet from the start. I wasn't sure how much 4 small sprigs of rosemary should be, so I cut pieces about 2-3 inches long. The rosemary came out quite strong for my taste. In the end the texture of the crust was great and the custard was soft and sweet. I used raw slivered almonds and they came out quite chewy. Might need toasted!
Hunter
King Arthur 1-1 gluten free flour worked well for the crust to make this gluten free.
Fran
We have nut allergies in our family. Any substitutes for almonds?
larry farago
I made the recipe as written. It is very good. A hint sweet for my taste. Next time I will probably cut out the sugar and add some lemon or orange juice suggested in precious posts. That said it’s a keeper!
Ben
Prepared and cooked as described . Fabulous
BST
Used some finely chopped fresh rosemary I had leftover from a savory recipe intending with this recipe to steep the rosemary as described and then straining it out. Based on what other reviewers wrote I thought, what the heck, just leave it in. In fact it is simply delicious, and not at all overpowering.
AnnieR
Had my eye on this recipe for awhile and finally was able to make it. Followed the recipe exactly and it was a hit! Cooked it a little longer than the suggested 35 minutes but not much longer. Served with fresh berries and everyone loved it. Including my husband who not a huge fan of nuts. It’s on our repeat list.
mhf
Made this last night. Loved it. Company loved it...especially the hint of rosemary. Paired so well with a little glass of Italian red dessert wine. Next time I may try doubling the filling (but use the same amount of almonds). Served with Chantilly cream with a bit of honey mixed in. Thanks for another winner!
Marisa
I made this on my daughter's insistence that I had to try this. I liked the subtle hint of rosemary coming through and the balance of the lemon in the crust and the honey in the filling. Perhaps because I used salted butter, I thought that the flavor was well balanced (not too sweet). I had to bake the crust for an extra 5 minutes and the filling for an extra 10 minutes. I probably could have left it in another 5 minutes and it would have been perfect.
Lance
So very good! I made this exactly as written, and it was nothing short of wonderful, with each of the main ingredients — the rosemary, the honey, the almonds — in perfect balance. This is a special recipe.I’ll add that after cutting the tart into 10 slices, I froze most of them; and after sitting in the fridge for a few hours or on the counter for a little while, it was almost as good as when fresh.
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