MEYER LEMON PINE NUT TART
MAKES 8 TO 10 SERVINGS | HANDS-ON TIME 40 MINUTES | TOTAL TIME 2½ HOURS
TEST KITCHEN TIP
Candied Meyer lemons are easy to prepare and add a delicious and decorative touch to desserts or cocktails.
Topping In shallow saucepan, combine lemons, sugar and ¼ cup water; simmer until lemons are translucent, 10 to 15 minutes. Transfer to parchment paper–lined baking sheet and let cool. Crust In food processor, pulse together flour, 1 cup of the pine nuts and the sugar until pine nuts are broken up. Add butter; pulse until in pea-sized pieces. Pulse in egg until dough forms.
Scrape onto clean work surface; divide into 2 pieces and flatten into discs. Wrap in plastic and refrigerate 1 disc for 30 minutes; freeze other disc for another use.
On lightly floured work surface, roll out dough into 11-inch diameter circle; fit into fluted 9-inch tart pan with removable bottom. Trim to fit, leaving 1-inch overhang; fold overhang inside pan and press to seal pastry. Refrigerate until firm, about 45 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Prick bottom of crust at ½-inch intervals. Line with foil; fill with pie weights or dried beans. Bake on bottom rack of 400°F oven until edge is golden, 12 to 15 minutes. Remove pie weights and foil; bake until crust is golden, 8 to 10 minutes. Let cool on rack. Filling Meanwhile, in medium heavybottomed saucepan over medium-high heat, cook sugar, butter, lemon zest and lemon juice until butter is melted. In large bowl, whisk together eggs and egg yolks. Gradually whisk 1 cup of the lemon mixture into eggs; whisk back into pan. Cook over medium heat, whisking constantly, until thickened, about 2 minutes.
Scrape filling into baked crust, smoothing top. Bake in 325°F oven until filling is set, 10 to 12 minutes. Let cool completely. Garnish with candied lemons and remaining pine nuts. Dust top with icing sugar just before serving.
PER EACH OF 10 SERVINGS
about 360 cal, 7 g pro, 18 g total fat (8 g sat. fat), 18 g carb (2 g dietary fibre, 34 g sugar), 186 mg chol, 40 mg sodium, 157 mg potassium. % RDI: 4% calcium, 13% iron, 16% vit A, 54% vit C, 17% folate.