Rosemary-scented Caramel Pine Nut Tart
1/2 cup unsalted butter, room temperature
1/3 cup powdered sugar
1 large egg, beaten
1 1/2 cups flour
1/3 cup almond meal
1 cup pine nuts, toasted
8 tablespoons unsalted butter
3/4 cup vanilla sugar
3 tablespoons honey
3 tablespoons corn syrup
1 cup heavy whipping cream
1/2 teaspoon vanilla
3 sprigs rosemary (about 5 inches each)
1/4 teaspoon salt
Crust: In a mixer bowl, beat the butter and powdered sugar for about a minute. Add the lightly beaten egg and mix together. Whisk together the flours (white and almond meal) with the salt. Add the flour mixture to the butter, sugar and egg mixture. Mix only until just combined. Wrap the dough and chill for at least an hour.
In a saucepan, melt the butter. Once melted add the honey, corn syrup and sugar. Keep the heat low until the sugar is dissolved and then raise the heat to high. Let the mixture boil, stirring to keep it from burning. It will turn a dark amber color color after about 14 minutes. Remove from heat and whisk in the heavy cream. It will sputter, so it is better if you add a little at a time and keep the caramel over low heat. If the cream is too cold the caramel will seize. Keep stirring and it will become smooth. Turn off the heat and add the toasted pine nuts, vanilla, rosemary sprigs and salt. Let the rosemary infuse for about 15 minutes.
Wrap the outside of the cooled tart shell with aluminum foil. Remove the rosemary sprigs and pour the filling into the shell. Place on a baking sheet and bake until golden brown, about 30 minutes. Remove from oven and transfer to a wire rack to cool completely before serving.