In 1998 I  lived in New Mexico for only a short time; 4 months in the dead of summer. I’ll never forget that kind of heat. We are talkin’ 115-120 degree summer weather. The hot dry climate of New Mexico is perfect for pine nut trees as they are drought tolerant. I have a great fondness for New Mexico still, and one of my memories is remembering the pinon trees. There was a trail I used to ride my bike down and along the trail was a cluster of pinon trees. I used to wonder, what does one really do with pine nuts other than using them in pesto? Well, I can tell you they are really good tucked into a tiny tart with honey cream! The Italians have long loved their pine nuts and you will see them used a lot in baking there in cookies. In New Mexico they love their pine nuts and they even impart them into their coffee providing a nutty flavor to the coffee. I have to be honest, I never really got into pine nuts much when it comes to baking, but when I saw this recipe I thought it sounded really good and I was right. I have adapted the recipe slightly but toasting the pine nuts and making tiny tarts instead of a full muffin size which is called for in the originally recipe.

Honey~Cream Pine Nut Tarts

recipe adapted from “Mini Pies” cookbook

yield: ~ 24 mini muffin size tarts

1/4 Cup sugar

1/4 Cup honey

1 tsp. kosher salt

6 Tbsp. unsalted butter chopped into 1/4 inch pieces

1/4 Cup heavy whipping cream

1 egg

1 tsp. vanilla

2  1/4 Cups roasted pine nuts

1 recipe all butter pie dough; click HERE  for my “fearless pie crust” recipe

1. In a medium saucepan combine the sugar, honey and salt over medium heat. Bring to a boil, stirring constantly, until the sugar is completely dissolved. Add the butter gradually and stir until combined. Remove from the heat and allow to cool for 10 minutes.

2. Whisk the cream and egg together in a bowl. Slowly whisk this into the honey sugar mixture until combined. Add the vanilla and stir.

3. Preheat the oven to 325 degrees F. Spray a mini muffin tin with nonstick cooking spray. Roll out the pie crust to about 3/16 inch. Using a 2 1/2 inch fluted cutter cut out rounds and carefully shape into the mini muffin wells. Fill a heaping teaspoon of pine nuts into each pie well and top with about 1  1/2 tsp. of the honey cream mixture until almost full to the brim. Top with a small decorative pie shape if desired. Bake at 325 degrees for about 30 minutes or until the crusts are done. Allow to cool in the muffin tins for about 10 minutes then remove to a wire rack to cool.