Serves a Crowd

Lemon-Rosemary Tart with Pine Nut Crust

March  8, 2011
0 Ratings
  • Serves 8
Author Notes

We have an abundance of luscious lemons in the winter that come from my mother-in-law's backyard in Phoenix. I use them A LOT when winter gets weary and I need a light and fresh taste in our desserts! And we have huge rosemary bushes that are hardy and prolific, even in our cold winters in northern Arizona. I use the combo of lemon and rosemary quite a bit in my winter cooking. And I'd be lost without pine nuts! I always have at least a pound in the freezer! They are marvelous in a variety of sweet and savory dishes. —ranchcook

What You'll Need
  • 2 Meyer lemons (or another variety will work as well)
  • 5 large eggs
  • 2 1/4 cups granulated sugar
  • 2 tablespoons finely chopped fresh rosemary
  • 1 1/2 cups toasted pine nuts, chopped (see note below)
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, cut into pieces
  • 2 tablespoons lightly beaten egg
  • 1 1/2 cups Sweetened whipping cream for serving (optional)
  1. 1. To make filling, puree the lemon slices in the bowl of a food processor fitted with the metal blade. With the motor running, add the eggs, one at a time. Add 1 cup of the sugar and the rosemary and process until well mixed. Transfer to a bowl and refrigerate overnight.
  2. 2. To make the crust, pulse the pine nuts, 1 1/4 cup of the flour, and 1/4 cup of the sugar in the bowl of a food processor fitted with the metal blade, until well ground. Add 1/2 cup of the butter and the lightly beaten egg and mix until dough comes together. 3. Press the dough into the bottom and up the sides of a 9 inch tart pan with a removable bottom. Cover and refrigerate overnight.
  3. Preheat oven to 350 degrees F.
  4. 5. In a small bowl, stir together the remaining 1 cup of sugar and remaining 3/4 cup of flour. Add the remaining 1/2 cup of butter and using your fingers, work the mixture until it resembles coarse bread crumbs.
  5. 6. Pour the lemon filling into the prepared tart pan and sprinkle evenly with the topping. Bake for 45-50 minutes or until the topping is golden brown and filling is set (it will be slightly jiggly in the center).
  6. 7. Remove the tart from the pan by removing the bottom of the tart pan. Serve warm, with the sweetened whipped cream, if desired.
  7. NOTE: To toast pine nuts, spread in a large skillet over medium heat, stirring constantly until nuts are fragrant and golden brown. Remove from heat immediately to a plate to cool. Chop and proceed with recipe.

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1 Review

boulangere March 8, 2011
Very interesting!