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1
MAKE THE GLAZE In a skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, 3 minutes; let cool.
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2
In a food processor, process the flour, sugar, vanilla seeds and pine nuts until the pine nuts are coarsely ground.
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3
Add the butter and process until pea-size clumps appear.
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4
Add the egg yolks and whole egg and process just until blended.
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5
Scrape the dough out onto a lightly floured work surface and knead just until it comes together.
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6
Pat into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
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7
Preheat the oven to 375.
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8
On a floured work surface, roll out the dough to a 9-inch round.
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9
Transfer to an 11-inch tart pan with a removable bottom.
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10
Press the dough into the pan and up the sides.
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11
Trim the overhang.
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12
Refrigerate the tart shell until firm, about 30 minutes.
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13
Line the tart shell with foil and fill with pie weights.
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14
Bake for 25 minutes, or until dry and lightly browned around the edge.
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15
Remove the foil and weights and bake for 20 minutes longer, until crisp and golden.
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16
Transfer to a rack to cool.
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17
In a bowl, using an electric mixer, beat the ricotta, cream cheese, vanilla seeds, mascarpone and creme fraiche at moderate speed until smooth.
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18
Beat in the sugar and honey.
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19
Add the eggs, 1 at a time; beat well after each addition.
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20
Beat in the thyme, lemon zest and a pinch of salt.
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21
Pour the filling into the tart shell and bake for 30 minutes, or until just set and a little wobbly.
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22
Transfer to a rack to cool completely.
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23
In a saucepan, bring the honey to a boil over moderately high heat.
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24
Remove from the heat and let cool to warm, 10 minutes.
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25
Stir in the thyme and lemon zest, then pour the glaze over the tart.
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26
Serve at room temperature or chilled.
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27
Alternatively, slice the tart and drizzle with the honey.
