It’s not uncommon to encounter tarts like this one all over Italy, where it is known as crostata di miele e pignoli. The filling combines two ingredients typical to Italian baking—honey and pine nuts—with those universal to dessert making (eggs, cream, sugar, and butter). If you can find a creamy, spicy, floral variety such as Tasmanian leatherwood honey, use one-quarter cup in the filling, and balance it with one-third cup of pale, mellow honey, such as acacia. Otherwise, use all acacia, as suggested below. The crust is pasta frolla, an Italian short pastry with a crunchy, cookielike texture. Be careful not to overcook the tart; the filling should still jiggle in the center when you remove it from the oven, and it will firm as it cools.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.