Recipe

		Lemon Tart with Pinon Crust
		Serving Size - 8
		Prepared By - Lisa & Tom
		Recipe Rating	Printer Friendly Recipe

Tart Shell:

1/2 Cup butter

2 tablespoon sugar

unsalted butter, chilled

1/4 Cup granulated sugar

2 eggs yolks

1 tablespoon ice water

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 Cup flour

1/2 Cup taosted pine nutes, roughly chopped

Lemon Filling:

6 lemons

9 eggs

1 /3/4 Cups sugar

1 1/4 Cups heavy cream

To prepare the tart shell: Preheat an oven to 400 F. In a food processor fitted with the metal blade, cream together the butter and sugar. Add the egg yolks, water, vanilla or almond extract, and salt. Pulse the machine only 2 or 3 times to incorporate. Add the flour and process for a few seconds, just until the dough begins to come together. Add the nuts and pulse again just enough to mix and for the dough to gather itself into a ball. Enclose the dough ball in plastic wrap and put in the freezer for 20 minutes. Pat the chilled dough onto the bottom and sides of a 9 fluted tart pan with removable bottom. Line the tart shell with aluminum foil and fill with uncooked rice or beans or commercial pie weights. Place in the oven and bake until lightly browned, about 12 minutes. Gently remove the weights and foil. Let the tart shell cool. The beans or rice can be saved for future use when baking another tart shell. To prepare the filling: Reduce the oven temperature to 300° Grate the zest from the lemons and then juice them. Strain the juice. In a bowl beat together the eggs and sugar until well incorporated. Stir in the cream and lemon zest and juice and pour into the cooled tart shell. Place in the oven and bake until the crust is browned and the filling is set, 40 to 45 minutes. If the edges of the tart Berries, pesticide-free edible flowers begin to brown too much during baking, remove from (see note), or confectioners’ sugar the oven, cover just the pastry’s edge with aluminum for garnish foil and return to the oven to finish baking. Remove from the oven and let cool completely. Slip off the pan sides and place the tart on a flat serving plate. Serve at room temperature or chilled. Just before serving, garnish the tart with berries, edible flowers, or, if you prefer it undecorated, a few shakes of confectioners’ sugar.