LEMON PINE NUT TART

By heathermcginnis

Got this recipe from a Style at Home May 2014 magazine - made it and was thrilled with the results. Needs time to set - so make the day before !!

Ingredients

• CRUST:
• 2 cups flour
• 1 cup pine nuts
• 1/4 cup sugar
• 3/4 cup cold unsalted butter
• 1 egg
• FILLING:
• 1 cup freshly squeezed lemon juice
• 1 tsp lemon zest
• 1 1/4 cups sugar
• 1 1/4 cups unsalted butter, cubed
• 4 eggs
• 4 egg yolks
• TOPPING:
• 3 tbsp pine nuts
• 1 tbsp icing sugar

Preparation

Step 1

CRUST

In food processor - combine the flour, pine nuts and sugar. Pulse to break up the pine nuts. Add the butter and pulse to pea sized crumble. Add the egg and pulse till smooth and forms a dough. Scrape out of processor and wrap in 2 equal balls. One can be frozen for use at a later date. Cool for at least 1/2 hour. Once chilled press into a fluted metal tart pan. Line with parchment and put pie weights in the centre. Bake at 350 for 15 minutes. Remove pie weights and parchment and bake an additional 10 minutes till lightly golden. Make sure it is golden - I underbaked the first time.

FILLING

In saucepan, heat lemon juice, zest, sugar and butter until the butter has melted. Whisk the eggs and yolks in a glass bowl. While whisking.. add 1 ladleful of lemon mixture into the eggs then slowly whisk in the remainder. Return to the saucepan and heat till thickened. Do not boil.


Pour into prepared crust and bake and additional 10 minutes till set. Let cool completely and dust with icing sugar and pine nuts just before serving.

Store in fridge afterwards.