Dessert: United States – New Mexico – Pinon Nut Tart

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 40 min

Cook 45 min

Additional 3 hrs

Total 4 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the crust:
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 tsp (1.5 g) fine sea salt
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch (1.27 cm) cubes
- 2–4 tbsp (30–60 ml) ice water

- For the filling:
- 1 1/2 cups (150 g) roasted pinon nuts, coarsely chopped
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (60 ml) light corn syrup
- 3 large eggs, approx. 5 1/4 oz (150 g)
- 1/4 cup (56 g) unsalted butter, melted
- 1/3 cup (80 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (8 g) all-purpose flour
- 1/4 tsp (1 g) ground cinnamon (optional)
- 1/4 tsp (1.5 g) fine sea salt

Show original ingredient measurements

- For the crust:
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 tsp (1.5 g) fine sea salt
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
- 2–4 tbsp (30–60 ml) ice water

- For the filling:
- 1 1/2 cups (150 g) roasted pinon nuts, coarsely chopped
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (60 ml) light corn syrup
- 3 large eggs, approx. 150 g
- 1/4 cup (56 g) unsalted butter, melted
- 1/3 cup (80 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (8 g) all-purpose flour
- 1/4 tsp (1 g) ground cinnamon (optional)
- 1/4 tsp (1.5 g) fine sea salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A buttery shortcrust tart filled with a sweet, custardy mixture studded with roasted New Mexico pinon (piñon) nuts, yielding a rich, nut-forward dessert reminiscent of a southwestern pecan tart.

Regional Notes:
This New Mexico version highlights local pinon nuts — the state's signature nut — roasted and coarsely chopped for texture and a distinctive resinous, piney flavor. Unlike typical pecan tarts, the filling leans on brown sugar and a touch of corn syrup for chew and sheen while keeping spice minimal to showcase the pinon taste.

1. Make the crust: in a medium bowl whisk together 1 1/4 cups (160 g) flour and 1/4 tsp (1.5 g) salt. Cut in 1/2 cup (113 g) cold butter with a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized bits.
2. Sprinkle 2 tablespoons (30 ml) ice water over the flour-butter and gently toss; add up to 2 additional tablespoons if dough seems dry. Gather into a disk, wrap, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) tart pan with removable bottom. Trim and crimp edges. Chill the lined tart pan 15 minutes to relax the dough.
4. Blind bake crust: line crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes until edges are set and just pale golden. Remove weights and parchment and bake 4–6 minutes more to dry the base. Reduce oven to 350°F (175°C).
5. Prepare filling: in a large bowl whisk together 3/4 cup (150 g) brown sugar, 1/4 cup (60 ml) corn syrup, and 3 large eggs (approx. 5 1/4 oz (150 g)) until smooth. Whisk in 1/4 cup (56 g) melted butter, 1/3 cup (80 ml) heavy cream, 1 tsp (5 ml) vanilla, 1 tbsp (8 g) flour, 1/4 tsp (1 g) cinnamon (if using), and 1/4 tsp (1.5 g) salt until well combined.
6. Fold the 1 1/2 cups (150 g) coarsely chopped roasted pinon nuts into the filling so they are evenly distributed.
7. Pour the filling into the pre-baked tart shell and gently smooth the top. Place tart on a baking sheet and bake at 350°F (175°C) for 25–35 minutes, until the filling is set at the edges and slightly jiggly in the center (it will continue to set as it cools).
8. Cool tart on a wire rack to room temperature, then chill 2 hours (or overnight) to fully set for clean slices.
9. To serve, run a thin knife around the tart edge before removing the rim. Slice and offer with softly whipped cream or vanilla ice cream to complement the pinon’s piney, buttery flavor.

Short Description:
A buttery shortcrust tart filled with a sweet, custardy mixture studded with roasted New Mexico pinon (piñon) nuts, yielding a rich, nut-forward dessert reminiscent of a southwestern pecan tart.

Regional Notes:
This New Mexico version highlights local pinon nuts — the state's signature nut — roasted and coarsely chopped for texture and a distinctive resinous, piney flavor. Unlike typical pecan tarts, the filling leans on brown sugar and a touch of corn syrup for chew and sheen while keeping spice minimal to showcase the pinon taste.

1. Make the crust: in a medium bowl whisk together 1 1/4 cups (160 g) flour and 1/4 tsp (1.5 g) salt. Cut in 1/2 cup (113 g) cold butter with a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized bits.
2. Sprinkle 2 tablespoons (30 ml) ice water over the flour-butter and gently toss; add up to 2 additional tablespoons if dough seems dry. Gather into a disk, wrap, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) tart pan with removable bottom. Trim and crimp edges. Chill the lined tart pan 15 minutes to relax the dough.
4. Blind bake crust: line crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes until edges are set and just pale golden. Remove weights and parchment and bake 4–6 minutes more to dry the base. Reduce oven to 350°F (175°C).
5. Prepare filling: in a large bowl whisk together 3/4 cup (150 g) brown sugar, 1/4 cup (60 ml) corn syrup, and 3 large eggs (approx. 150 g) until smooth. Whisk in 1/4 cup (56 g) melted butter, 1/3 cup (80 ml) heavy cream, 1 tsp (5 ml) vanilla, 1 tbsp (8 g) flour, 1/4 tsp (1 g) cinnamon (if using), and 1/4 tsp (1.5 g) salt until well combined.
6. Fold the 1 1/2 cups (150 g) coarsely chopped roasted pinon nuts into the filling so they are evenly distributed.
7. Pour the filling into the pre-baked tart shell and gently smooth the top. Place tart on a baking sheet and bake at 350°F (175°C) for 25–35 minutes, until the filling is set at the edges and slightly jiggly in the center (it will continue to set as it cools).
8. Cool tart on a wire rack to room temperature, then chill 2 hours (or overnight) to fully set for clean slices.
9. To serve, run a thin knife around the tart edge before removing the rim. Slice and offer with softly whipped cream or vanilla ice cream to complement the pinon’s piney, buttery flavor.