Pine Nut Tart with Rosemary Cream

Pine Nut Tart with Rosemary Cream
Photo by Ellen Silverman

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons (1/2 stick) unsalted butter
  • ½ recipe Almond Sable Dough
  • 1 cup light corn syrup
  • 2 teaspoons confectioners' sugar
  • 1 cup light corn syrup
  • 2 teaspoons confectioners' sugar
  • + 75 more ingredients
    • 3 sprigs rosemary
    • 1 teaspoon pure vanilla extract
    • 1 cup packed dark brown sugar
    • 1 cup light corn syrup
    • 1 cup packed dark brown sugar
    • 1 ¾ cups pine nuts
    • 1 teaspoon kosher salt
    • 4 tablespoons (1/2 stick) unsalted butter
    • 4 tablespoons granulated sugar, for garnish (optional)
    • Unbleached all-purpose flour, for rolling
    • 1 teaspoon kosher salt
    • 1 cup packed dark brown sugar
    • 1 cup packed dark brown sugar
    • Unbleached all-purpose flour, for rolling
    • 1 ½ cups heavy cream
    • 2 teaspoons confectioners' sugar
    • 2 teaspoons confectioners' sugar
    • 2 teaspoons confectioners' sugar
    • 4 tablespoons granulated sugar, for garnish (optional)
    • 1 teaspoon pure vanilla extract
    • 2 teaspoons confectioners' sugar
    • 1 cup light corn syrup
    • ½ recipe Almond Sable Dough
    • 1 ¾ cups pine nuts
    • 1 cup packed dark brown sugar
    • 1 teaspoon kosher salt
    • 1 cup packed dark brown sugar
    • 1 teaspoon pure vanilla extract
    • 1 ½ cups heavy cream
    • 4 tablespoons granulated sugar, for garnish (optional)
    • 1 ¾ cups pine nuts
    • 1 cup packed dark brown sugar
    • ½ recipe Almond Sable Dough
    • ½ recipe Almond Sable Dough
    • ½ recipe Almond Sable Dough
    • 1 ½ cups heavy cream
    • ½ recipe Almond Sable Dough
    • 1 ½ cups heavy cream
    • 4 tablespoons granulated sugar, for garnish (optional)
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 teaspoon kosher salt
    • 3 large eggs
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 ½ cups heavy cream
    • 1 ½ cups heavy cream
    • 1 teaspoon pure vanilla extract
    • 3 large eggs
    • 3 sprigs rosemary
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 ¾ cups pine nuts
    • 1 teaspoon pure vanilla extract
    • 1 cup light corn syrup
    • 3 large eggs
    • 4 tablespoons granulated sugar, for garnish (optional)
    • 1 teaspoon kosher salt
    • 1 cup packed dark brown sugar
    • 1 ½ cups heavy cream
    • 3 sprigs rosemary
    • 4 tablespoons granulated sugar, for garnish (optional)
    • 1 teaspoon pure vanilla extract
    • 1 cup light corn syrup
    • ½ recipe Almond Sable Dough
    • 3 large eggs
    • 1 teaspoon kosher salt
    • 1 cup light corn syrup
    • 3 sprigs rosemary
    • 1 cup light corn syrup
    • ½ recipe Almond Sable Dough
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 teaspoon kosher salt
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 ¾ cups pine nuts
    • 1 ½ cups heavy cream
    • Unbleached all-purpose flour, for rolling
    • Unbleached all-purpose flour, for rolling

Preheat the oven to 350°F. Spread the pine nuts out on a baking sheet and toast in the oven for 5 minutes, until fragrant. Transfer the sheet to a wire rack and let the nuts cool completely. Keep the oven on. On a lightly floured surface, roll out the dough to an 11-inch round. Fit the dough into...

View full recipe at Epicurious

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