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Claire Saffitz's Salty Nut Tart With Rosemary

Makes 12 servings

This luxe tart is one of those rare desserts whose looks and flavor belie its ease. The oven does all the work! The filling is a mixture of toasted pine nuts and walnuts stirred into a rosemary-spiked honey syrup that caramelizes as it bakes inside the tart crust—no stovetop caramel cooking required. The final tart is rich (thanks to the fatty pine nuts) and pleasingly sweet-savory. During the testing process it was a favorite among my family, all of whom thought it was delicious, and also a favorite of mine for how fancy yet unfussy it presents. Since caramel, nuts, and rosemary are all great accompaniments to cheese, this tart really shines when served with an aged cheddar, Comté, or a mild creamy blue.