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“Very special tarts for the Holidays, once a year treat in our home. You will have to guard them, so everybody gets one. They are the nummiest!!”
24 small tarts

Ingredients Nutrition


  1. Pastry---------.
  2. In food processor, mix together flour and salt.
  3. Add butter, pulse until mixture resembles coarse crumbs.
  4. In measuring cup, beat together eggs and vinegar, add enough cold water to measure 2/3 cup.
  5. Add to flour mixture, process just until mixture begins to clump.
  6. Press pastry into ball, refrigerate until chilled through.
  7. Roll out pastry between two pieces of waxed paper to 1/8 inch thickness.
  8. Using cookie cutter, or glass, cut rounds and fit into 24 small tart tins (or 18 large tins) Chill for 15 minutes.
  9. Filling-----------.
  10. Spread hazelnuts in cake or pie pan, and almonds and pine nuts on baking sheet.
  11. Place both pans in 375 degree oven for 8 to 10 minutes or until nuts are lightly toasted and fragrant.
  12. Place hazelnuts in tea towel, rub off as much of the skin as possible.
  13. Coarsely chop hazelnuts and almonds.
  14. In a large bowl, mix together nuts, peel, rind and spices.
  15. Add honey, butter and eggs, stir until fruit and nuts are evenly coataed.
  16. Spoon into prepared tart shells.
  17. Bake in 375 degree oven for 16 to 18 minutes or until pastry and filling are golden brown and edge of filling is set.
  18. Let cool completely.

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