November 8, 2012 | By amy | Comments
Pine nuts: not just for pesto anymore. Turns out you can use this delicate (and, unfortunately, obscenely priced) nut to make a pretty killer pie.
Paired with a traditional almond sablé crust this tart would be a perfect finish for those dinner guests who don’t care to wrap up their meal with something overly sweet. And we all have a friend or two like that… you pull out the perfect pavlova, cake, brownie (insert jaw droppingly beautiful confection here) and turns out your guest “doesn’t do sweets.” Information that would have been useful before you made your shopping list…
This little number however, might be just the ticket to please both sweet tooths and salt fiends alike. Pair it with an herb scented whipped cream and it’d be a hard dessert for anyone to say no too.
Let’s start with the crust – a classic almond sablé – buttery, flakey, almond-y.
Yield: 2, 8-10” tart shells (save the other one for another tart, another day)
Equipment: 8-10” tart pan, rolling pin, parchment, pie weights or dried beans
2 ¼ cups AP flour, more for rolling out
¾ cup almond flour* to make your own
½ t salt
7 oz. (14 T) chilled butter, cut into small pieces
½ cup + 1 T confectioners sugar
1 large egg, 1 yolk
Whisk together the flours and salt. Combine the butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment, if you do not have a stand mixer simply mix with beaters on medium-low speed until well combined, about 4-5 minutes. Mix in the egg and then the yolk. It may seem like it’s separated but don’t panic, it will come together. In two additions add the flour mixture. Scrape down the sides of the bowl after each addition. Once it has come together turn out onto a slightly floured surface. Divide into two discs and wrap well in plastic. Refrigerate for at least an hour, or better yet – overnight. The dough can also be frozen. It will keep for about a month. Allow it to thaw overnight in the refrigerator before using. When ready to roll flour the rolling surface and pin well. This dough is so buttery it may be a bit tricky to roll out. Never fear – no one will know if you had to piece some of it in the tart pan by hand – as long as it gets in there.Once you have a beautiful crust ready to go prick the bottom using a fork and place it in the freezer for about 30 minutes. Preheat the oven to 350 degrees. Line the frozen shell with parchment and fill with pie weights or beans. Bake for about 15-20 minutes. Remove the weights and continue to bake until the shell is completely baked – another 5 minutes or so. Let cool.
1 ¾ cups pine nuts
2 oz. (4T) butter
1 cup packed dark brown sugar
1 cup light corn syrup
1 t salt
1 t (good) vanilla extract
3 large eggs
1 ½ cups heavy cream
3 sprigs rosemary
2 t confectioners’ sugar
In a small saucepan brown the butter – melt it and let it brown slightly – careful not to let it burn – as soon as you smell that sweet nutty aroma remove the pan from the heat! Set aside. In a large bowl combine the sugar, corn syrup, salt and vanilla. Add eggs and whisk well. Then add the slightly cooled browned butter. Gently fold in the pine nuts.Pour the filling into the tart shell and place on a baking sheet. Bake for about 45 minutes rotating halfway through. When done the edges should be brown and the center still slightly loose. Allow the tart to cool completely before enjoying.
As for the rosemary cream – place ¾ cup heavy cream and rosemary sprigs in a small saucepan – bring to a boil.Cover, remove from the heat and let steep for 15 minutes. You’ll want to cool this completely before trying to whip it – either place it in a metal bowl over another bowl filled with ice to cool quickly or place in the fridge for at least 30 minutes to an hour. Once it’s cool join it with the other ¾ cup heavy cream and whip until soft peaks begin to form. Add the confectioners’ sugar and whip just a tad longer.Turns out these traditionally savory ingredients make for a fabulously (slightly) sweet treat!