GRANDMOTHER’S TART
Serves 8
50g (⅓ cup) pine nuts 1½ quantities sweet shortcrust
pastry dough (see left)
680g pastry cream with zest of
1 lemon added
Milk or water, for brushing
Icing sugar, for dusting (optional)
1. Preheat oven to 180°C.
2. Soak pine nuts in cold water for 10 minutes, then drain.
This will stop them from burning in the oven.
3. After resting pastry dough, roll out two-thirds of the dough and line a 23cm pie dish. Place a sheet of baking paper over the top of the pastry and place weights such as baking beads (or uncooked rice or dried beans) on top. Blind bake for 10 minutes, then remove the beads and let the pastry cool.
4. Fill the cooled pie crust with the pastry cream.
5. Roll out the rest of the dough to about 2mm thick and place over the top of the tart, trimming the edges. This will shrink a little so leave about 5mm extra overhang and seal. Brush the top with milk or water and scatter with the drained pine nuts.
6. Bake for 40 minutes, or until the top is golden brown.
7. When cool, dust with icing sugar (if desired) and serve at room temperature.
Note: This recipe requires one and a half quantities of the shortcrust pastry. I find it easiest to just double the pastry recipe and save the leftovers for making mini tarts or even simple cut-out cookies. It also freezes well so you can save it for later. >