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Follow instructions below to complete the Honey Pine-Nut Tart Makes one 10-inch tart, 8 servings Directions• DePalma was the recipient of the Beard Award for Outstanding Pastry Chef in 2009, contributed recipes to The Babbo Cookbook, and penned the book Dolce Italiano: Desserts from the Babbo Kitchen.

Outstanding Pastry Chef, James Beard Foundation, 2009 six prior nominations• Cool the walnuts completely, then finely chop them in the food processor and set aside.

The recipe may make just slightly more liquid custard than you need to fill the 10-inch tart shell.

It seems perfect for a winter treat.

The slivers of almond also contribute great textural contrast.

I loved that cookbook so much that when she told me she was making regular trips to Rome to research her next book, I asked her to be our Italian Food Bureau chief.

Add the cooled butter slowly, whisking continuously until the glaze is smooth.

Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch the mixer to medium speed and mix for 30 seconds.

Worldwide, there are about 20 kinds of pine trees that produce seeds large enough to harvest.

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