Persian Nut Tart Recipe

Name: Persian Nut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pate Sablee; 1/2 cups granulated sugar; 1/2 teaspoons kosher salt; 2 cups unbleached, all-purpose flour; 8 ounces unsalted butter, soft but cool; 1 large egg; 1/2 teaspoons vanilla extract/paste; Filling; 3/4 cups packed, brown sugar; 3/4 cups honey; 4 ounces unsalted butter; 3 large eggs; zest of 1 orange; 2 teaspoons rose water; 1/2 teaspoons almond extract; 1/4 teaspoons kosher salt; 1/3 cups toasted walnuts, coarsely chopped; 1/2 cups toasted, shelled pistachios; 1/2 cups toasted, sliced almonds

Servings: persons

Pate Sablee
1/2 cups granulated sugar
1/2 teaspoons kosher salt
2 cups unbleached, all-purpose flour
8 ounces unsalted butter, soft but cool
1 large egg
1/2 teaspoons vanilla extract/paste
Filling
3/4 cups packed, brown sugar
3/4 cups honey
4 ounces unsalted butter
3 large eggs
zest of 1 orange
2 teaspoons rose water
1/2 teaspoons almond extract
1/4 teaspoons kosher salt
1/3 cups toasted walnuts, coarsely chopped
1/2 cups toasted, shelled pistachios
1/2 cups toasted, sliced almonds

1
["Combine the sugar, salt and flour in a large bowl and toss to incorporate. Add in the butter and using your fingertips, work between your finger tips, kneading through the flour, until the mixture resembles coarse cornmeal.", "Add in the egg and vanilla paste and gently work the mixture until it comes together into a cohesive dough. If the dough is sticky at all, add flour by the tablespoon or so, gently working in, until the dough is soft but not wet.", "Divide the dough in half, form into a rough disk and wrap each tightly in plastic wrap. Chill one disk in the refrigerator for 30 minutes and freeze the other for another use. Kept wrapped, the dough will last up to two months frozen.", "Fetch the dough from the refrigerator and unwrap onto a lightly floured work surface. Lightly flour a rolling pin and gently pound out the dough to loosen its structure a bit. Roll it out to a rough 12"" circle and form it into a 9"

1534

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Pate Sablee, 1/2 cups granulated sugar, 1/2 teaspoons kosher salt, 2 cups unbleached, all-purpose flour, and more.

Yes, Persian Nut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Persian Nut Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions