lemon and pine nut tart
crostata al limone e pinoli
TOTAL TIME: 1 hour, 30 minutes plus chilling
MAKES: 8 servings
- 1 1/3 cups unbleached all-purpose flour
- 1/3 cup sugar
- Finely grated zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 9 tablespoons cold unsalted butter, cut into pieces, plus more for pan
- 2 large egg yolks
1 tablespoon fresh lemon juice
- 2/3 cup pine nuts
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 2/3 cup sugar
- 4 large egg yolks
- Finely grated zest of 1 lemon
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- Confectioners’ sugar, for dusting
For the Dough: Place flour, sugar, lemon zest, vanilla and salt in the bowl of a food processor; pulse several times to combine. Add butter and process until crumbly, about 10 seconds. Add egg yolks and lemon juice; pulse just until dough holds together. Turn out dough onto a work surface and flatten to form a disk. Wrap tightly in plastic and chill for at least 30 minutes or up to 1 day.
Butter a 9-inch fluted tart pan with removable bottom. On a lightly floured surface, roll out dough to a 12-inch round. Fit dough into prepared pan, pressing into edges (use scraps of dough to patch any cracks); trim with a paring knife. Chill until firm, about 30 minutes.
Position rack in center of oven and heat oven to 350°. Prick bottom of tart shell all over with a fork. Line with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges begin to turn golden, 18 to 20 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 3 to 5 minutes more. Cool tart shell completely on rack.
For the Filling: Place pine nuts in a medium skillet and heat over medium-low heat; cook, occasionally shaking the pan back and forth over the heat, until toasted, 6 to 8 minutes. Transfer nuts to a plate to cool.
In a bowl, whisk together milk, cream, sugar, egg yolks, lemon zest and salt. In a second bowl, whisk together flour and ⅓ cup of the milk mixture. Add flour mixture to milk mixture and whisk until smooth. Transfer to a large saucepan and cook over medium-high heat, whisking constantly, until mixture comes just to a boil. Pour into tart shell and cover with pine nuts. Gently transfer to oven and bake just until filling puffs up, 14 to 16 minutes. Cool on rack to room temperature, then chill until filling is set, about 3 hours. Dust with confectioners’ sugar just before serving.
Other recipes you might like
© 2013 Quadratum USA. All rights reserved.