Honey Hazelnut Pie Recipe: Irresistible Homemade Tart

These year-round flavors of honey and toasted hazelnuts pair beautifully in this easy Honey Hazelnut Pie. If you want a crowd-pleasing dessert that’s simple to prepare and impressive to serve, this tart is an excellent choice.

If you enjoy pecan pie, you’ll likely adore this hazelnut variation. The filling uses similar ingredients to a traditional pecan pie, but honey replaces corn syrup for a richer, more natural sweetness.

This pie easily serves a crowd — plan on about 12 slices. You can also use the same recipe to make tartlets or mini tarts in silicone baking cups; served individually, they make outstanding party desserts.

To prepare this tart, use plenty of roasted hazelnuts. Buy ready-roasted hazelnuts or roast them yourself — it’s quick and straightforward.

Why you should try this recipe

1. This tart is so straightforward that a beginner can make it successfully.
2. The hazelnut crust is forgiving and easy to handle. Even if you’ve never made a tart before, rolling out the dough and lining the pan is manageable.
3. No blind-baking is required: the filling is poured into the unbaked crust and baked together, simplifying the process.

How to make honey hazelnut pie

To make the filling: Whisk together all filling ingredients except the hazelnuts until smooth (photo 1). Cover the mixture with plastic wrap, pressing it to the surface, and chill for several hours or ideally overnight — this improves flavor and texture.

To make the crust: In the bowl of a stand mixer, combine softened butter, a pinch of salt, powdered (icing) sugar, hazelnut flour, eggs, and 125 g (about 1 cup) of the all-purpose flour. Mix just until incorporated (photo 2). Add the remaining flour and mix again until the dough comes together (photo 3).

Wrap the dough in plastic wrap and refrigerate for two hours. Grease a 9-inch (23 cm) fluted tart pan with a removable bottom. Roll the chilled dough between two sheets of parchment paper to about 1/5 inch (0.5 cm) thickness (photo 4). Line the pan with the dough, refrigerate for 15 minutes, and trim the edges (photo 5).

Preheat the oven to 310°F (155°C). Spread the roasted hazelnuts evenly inside the crust, filling the edges (photo 6). Pour the chilled filling over the nuts (photo 7) and bake for about one hour, until the crust edges turn lightly golden. Remove the tart from the oven and let it cool completely in the pan (photo 8) before gently removing the tart from the pan.

Expert tips

1. If you roast hazelnuts yourself, remove their skins for a cleaner texture and appearance, though that step is optional.
2. Prepare the filling and dough a day ahead: cover the filling and refrigerate, and wrap the dough to rest overnight for best results.
3. The dough freezes well: wrap tightly in freezer-weight plastic and store up to six months. Thaw overnight in the refrigerator before using.
4. You can also freeze the lined tart pan. Keep it wrapped and bake from frozen — add a few extra minutes to the bake time.
5. For a pretty finish, dust the cooled tart with powdered (icing) sugar just before serving.

More delicious tart recipes you will love

• French Chocolate Ganache Tart Recipe
• Raspberry Chocolate Ganache Tart
• Easy Quince Tarte Tatin Recipe
• Browse the full collection of Tart Recipes for more inspiration

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Recipe card

Nutrition data are approximate and intended as a guideline only.

This recipe was adapted from an earlier source and updated with improved photos and content. All photos in this post are the author’s.