MEYER LEMON PINE NUT TART

Canadian Living - - Summer Desserts -

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.

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