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Category: Tarts
Prep Time: Cook Time: Total Time:
Pastry:
1 1/3 cups all-purpose flour
1/3 cup sugar
1/4 tsp salt
1/2 cup chilled unsalted butter, cut into pieces
1 tbsp (or more) whipping cream
1 tsp vanilla extract
Filling:
1 cup sugar
1/2 cup unsalted butter
6 tbsp fresh lemon juice
1 tbsp grated lemon peel
3 large eggs
1 large egg yolk
2 tbsp pine nuts, toasted
For pastry: Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 tbsp. whipping cream and vanilla extract and process to blend. If dough is dry, add enough cream by tspfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
Preheat oven to 400. Roll out dough on floured surface to 11-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce pastry several times with fork. Freeze 15 minutes.
Line pastry with oil and fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake until deep golden, about 15 minutes. Cool on rack.
Filling: Mix sugar, butter, lemon juice and grated lemon peel in heavy medium saucepan. Stir mixture over medium heat until sugar dissolves and butter melts. Whisk eggs and egg yolk in large bowl to blend. Gradually whisk in hot sugar mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour filling into bowl. Cover and refrigerate at least 4 hours or overnight.
Pour filling into crust. Cover with plastic and chill at least 30 minutes or up to 2 hours. Sprinkle tart with pine nuts and serve.
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LEMON TART WITH PINE NUTS
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Category: Tarts
Prep Time: Cook Time: Total Time:
Pastry:
1 1/3 cups all-purpose flour
1/3 cup sugar
1/4 tsp salt
1/2 cup chilled unsalted butter, cut into pieces
1 tbsp (or more) whipping cream
1 tsp vanilla extract
Filling:
1 cup sugar
1/2 cup unsalted butter
6 tbsp fresh lemon juice
1 tbsp grated lemon peel
3 large eggs
1 large egg yolk
2 tbsp pine nuts, toasted
For pastry: Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 tbsp. whipping cream and vanilla extract and process to blend. If dough is dry, add enough cream by tspfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
Preheat oven to 400. Roll out dough on floured surface to 11-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce pastry several times with fork. Freeze 15 minutes.
Line pastry with oil and fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake until deep golden, about 15 minutes. Cool on rack.
Filling: Mix sugar, butter, lemon juice and grated lemon peel in heavy medium saucepan. Stir mixture over medium heat until sugar dissolves and butter melts. Whisk eggs and egg yolk in large bowl to blend. Gradually whisk in hot sugar mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour filling into bowl. Cover and refrigerate at least 4 hours or overnight.
Pour filling into crust. Cover with plastic and chill at least 30 minutes or up to 2 hours. Sprinkle tart with pine nuts and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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