Infuse some citrus flavor into your homemade
desserts.
Marguerite Henderson shares her recipe for a
lemon pine nut tart.
Pie Crust
2 cups flour
4 oz. (1 stick) butter, cut into 8 pieces
4 T. vegetable shortening
1 tsp. sugar
1 tsp. salt
¼- ½ cup iced water
In food processor, place flour, butter, shortening, sugar
and salt. Pulse on and off until dough is size of peas.
Slowly, with motor running, add enough iced water to form a
moist ball. Do not over work the dough. Remove from work
bowl and knead on floured work surface into a ball,
refrigerate 30 minutes. Roll out dough to a 12″ diameter
circle.
Press dough into a 10″ tart pan with removable bottom. Cut
away excess dough. Set aside. OR use one 10″ prepared
pie crust (Pillsbury), in a 9″ tart pan with removable
bottom.
Filling
3 large eggs
¾ cup sugar
juice of 2 lemons (try Meyer lemons, if you can find
them…Trader Joe’s has some now)
1 tablespoon finely grated lemon zest (Meyer
lemons…again)
5 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 cup Italian pine nuts (or use 1 cup chopped pecans,
walnuts, hazelnuts, etc.)
powdered sugar
In a medium bowl, beat the eggs and sugar until frothy and
lemon colored. Beat in lemon juice and lemon zest.
Gradually pour in the melted butter, vanilla extract and
pine nuts. Beat until well combined and pour into prepared
tart shell. Place the tart pan on a baking sheet lined with
foil to prevent any spillages.
Bake in preheated 400o oven for 30 minutes or until filling
is set. Allow the tart to cool to room temperature before
removing outer ring of tart pan. Sprinkle with powdered
sugar and cut into 8 wedges. Serves 8.
For information on Marguerite’s cooking classes, visit www.margueritehenderson.com.
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