PINE NUT TART WITH CANDIED LEMONS
This tart needs to be well chilled so that the butter solidifies; otherwise it will leak out. We tried several different jams but the blackcurrant, because of its slight tartness, was everyone’s favourite. You could use cherry or fig, if desired. The candied lemon slices balance the sweetness of the tart.
SWEET PASTRY
1½ cups (375 mL) all-purpose flour
3 tbsp (45 mL) sugar
½ tsp (2 mL) salt
½ cup (125 mL) unsalted butter, cut into pieces 1 egg yolk
2 tbsp (30 mL) lemon juice
FILLING
1 cup (250 mL) lightly packed ground almonds, about 3 oz (90 g)
¾ cup (175 mL) unsalted butter, softened
¾ cup (175 mL) granulated sugar
¾ cup (175 mL) pine nuts, about 32/3 oz (110 g) 2 large eggs
2 egg yolks
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) salt
2/3 cup (150 mL) blackcurrant jam or other jam of your choice
TOPPING
1 tbsp (15 mL) honey
½ cup (125 mL) pine nuts, about 2½ oz (75 g)
1 Combine flour, sugar and salt in a food processor or by hand. Scatter butter over flour and pulse until mixture resembles coarse bread crumbs. Beat together egg yolk and lemon juice. With machine running, pour enough egg mixture through feed tube until dough begins to clump together. Transfer mixture to a large piece of plastic wrap. Flatten into a disc and wrap tightly with plastic. Chill until firm, about 30 minutes.
2 Preheat oven to 375°F (190°C).
3 Roll dough on a floured surface into a 13inchwide (33cm) circle, about ⅛ inch (3 mm) thick. Transfer rolled dough into a 9inch (23cm) tart pan, trimming away any excess. Prick pastry base with a fork, line with foil and fill with dry beans or pie weights. Bake for 18 to 20 minutes or until pastry is firm. Remove foil and beans and bake 5 to 8 minutes longer or until pale gold. Cool and reserve. 4 Reduce oven temperature to 350°F (180°C). 5 Combine ground almonds, butter, sugar and pine nuts in an electric mixer and beat until combined. Beat in the eggs and yolks one at a time, then beat in flour and salt on low speed until combined. (This can be done in a food processor or with hand beaters.)
6 Spread the pastry base with jam and spoon the nut filling on top, smoothing it out. Drizzle over honey and scatter over pine nuts. Bake for 25 to 35 minutes or until lightly golden and slightly puffed. Chill for 1 hour or until firm.
7 Serve with Candied Lemons (recipe follows) on the side. Serves 6 to 8