Autumn Honey-Pumpkin Nordic Tarts with Spiced Burgundy Glaze

What Makes This Special

Inspired by Nordic autumns, these tarts showcase the golden complexity of honey as both sweetener and aromatic, layered with warmly spiced pumpkin frangipane and finished with a glossy burgundy wine and cherry glaze. The advanced dough folding technique yields shatteringly crisp, buttery shells reminiscent of the finest Scandinavian pastry traditions. Each bite is a journey through honeyed depth, autumnal warmth, and jewel-toned beauty—elevated by masterful spice blending and elegant presentation.

Ingredients

Autumn brings out the best in honey and pumpkin, pairing their earthiness with Scandinavian spices and burgundy-hued fruits. The dough uses a folding technique for exceptional flakiness, while the frangipane and glaze highlight honey’s floral notes.

For the Honey-Folded Tart Shells

• All-purpose flour (250g): Structure.
• Rye flour (35g): Signature Nordic flavor and tenderness.
• Ground almonds (40g): Richness and delicate crumb.
• Icing sugar (60g): Fine sweetness.
• Salt (1/2 tsp): Balances flavor.
• Unsalted butter (200g): For lamination and flavor.
• Egg yolk (18g): Richness and color.
• Cold water (30ml) & apple cider vinegar (1 tsp): Hydration, tenderness.

For the Honey-Pumpkin Frangipane

• Honey (120g): Star ingredient—aromatic, floral, moist.
• Pumpkin purée (200g): Seasonal, creamy, and earthy.
• Ground almonds (75g): Texture and nutty flavor.
• Eggs (2): Structure and richness.
• Light brown sugar (60g): Depth and molasses note.
• Butter, melted (50g): Moisture and richness.
• Spice blend (see below): Layered autumnal warmth.
• Salt (1/4 tsp): Balances.
• Vanilla bean paste (1 tsp): Aromatic depth.

For the Burgundy Cherry & Honey Glaze

• Dried tart cherries (100g): Intense color/flavor.
• Water (150ml): Hydration.
• Burgundy wine (40ml): Color, complexity.
• Honey (2 tbsp): Shine, flavor.
• Cornstarch (1 tbsp) & lemon juice (1 tbsp): Body, brightness.

For Garnish

• Fresh thyme leaves (optional): Herbaceous finish.

Instructions

Step 1: Prepare the Spice Blend

Finely grind together 1/2 tsp cardamom, 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp freshly grated nutmeg, and 1/8 tsp cloves. Toasting whole spices before grinding intensifies aroma—Scandinavian bakers consider this a hallmark of autumn baking.

Step 2: Make the Honey-Folded Tart Dough

1. In the bowl of a stand mixer, combine flours, ground almonds, icing sugar, and salt. Mix briefly.
2. Add cold cubed butter. Using the paddle, mix until pea-sized lumps form—do not overmix.
3. Whisk egg yolk, cold water, and vinegar. Add to the bowl and mix on low until dough just comes together. It should still look shaggy.
4. Turn dough onto a floured surface. Press into a rectangle (2 cm thick). Cover and chill 30 min.

Folding Technique (for advanced flakiness):

1. Roll dough into a 30x15 cm rectangle.
2. Visually divide into thirds. Fold the bottom third up, then the top third down (letter fold).
3. Rotate 90°, roll out again, and repeat folding twice more, chilling 15 minutes between each fold. (This creates visible layers for a crisp, beautifully flaky Scandinavian-style tart shell.)
4. After final fold and chill, roll to 3 mm thickness. Cut rounds, gently line tart rings, trim, and chill 30 min. Dock bases with a fork.

Step 3: Blind-Bake the Tart Shells

1. Preheat oven to 175°C (convection preferred).
2. Line shells with parchment and baking beans. Bake 15 min.
3. Remove parchment/beans. Bake 7-10 min more until just golden. Cool on rack.

Step 4: Prepare the Honey-Pumpkin Frangipane

1. In a bowl, whisk honey, eggs, melted butter, and vanilla until smooth.
2. Fold in pumpkin purée, ground almonds, brown sugar, spice blend, and salt. Gently combine until uniform—overmixing deflates aeration.
3. Transfer to piping bag for even filling (optional).

Step 5: Fill & Bake Tarts

1. Pipe or spoon frangipane into cooled tart shells, filling 2/3 full (it will puff).
2. Bake at 170°C for 20–25 min, until filling is golden and softly set (no wobble in center).
3. Cool completely before glazing.

Step 6: Make the Burgundy Cherry & Honey Glaze

1. In saucepan: combine dried cherries, water, burgundy wine, and honey. Simmer 10-12 min until cherries plump.
2. Blend mixture with immersion blender until smooth.
3. Return to pan. Whisk cornstarch with lemon juice, add, and cook over low heat until thick and glossy (2-3 min).
4. Strain through a sieve for smoothness. Cool slightly.

Step 7: Glaze & Garnish

1. Spoon or brush glaze over frangipane surface for a jewel-like finish.
2. Top with a drizzle of extra honey and fresh thyme leaves if desired.

Pro Tips

• Honey Selection: Choose aromatic, not overly dark honey (acacia or wildflower) for nuance—darker honey can overpower.
• Folding Technique Mastery: Chill dough between folds. Work quickly to keep butter cold—this is key to flaky layers.
• Pumpkin Purée Texture: Strain homemade purée in cheesecloth if watery; excess moisture can make the filling dense.

Troubleshooting

Tart shells shrinking? Overworking dough or insufficient chilling causes shrinkage—chill thoroughly before baking.

Filling cracked or sunken? Overbaking or oven too hot. Bake just until set; a little wobble is better than dry.

Glaze too runny? Not enough thickening; simmer longer or add a bit more cornstarch dissolved in water.

Variations

• Hazelnut Frangipane: Replace almonds with ground hazelnuts for a deeper, woodsy character.
• Pear & Ginger: Swap pumpkin with roasted pear purée and add 1 tsp grated fresh ginger.
• Saffron-Honey Glaze: Add a pinch of saffron threads soaked in warm honey for a luxurious golden finish.

Storage

Store tarts in an airtight container at room temperature for up to 24 hours, or refrigerate up to 3 days. For optimal crispness, assemble (glaze and garnish) the day of serving. Tart shells and frangipane can be made ahead and frozen separately for 1 month.

Embrace the art of folding: patience, precision, and respect for cold butter are your allies. These tarts are a Nordic autumn celebration—warm, fragrant, and as beautiful as the season itself.