It’s not uncommon to encounter tarts like this one all over Italy, where it is known as crostata di miele e pignoli. The filling combines two ingredients typical to Italian baking—honey and pine nuts—with those universal to dessert making (eggs, cream, sugar, and butter). If you can find a creamy, spicy, floral variety such as Tasmanian leatherwood honey, use one-quarter cup in the filling, and balance it with one-third cup of pale, mellow honey, such as acacia. Otherwise, use all acacia, as suggested below. The crust is pasta frolla, an Italian short pastry with a crunchy, cookielike texture. Be careful not to overcook the tart; the filling should still jiggle in the center when you remove it from the oven, and it will firm as it cools.
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