Rosemary-Lemon Tartlets with Pine Nut Shortbread

Rosemary-Lemon Tartlets with Pine Nut Shortbread
Photo by Pernille Pedersen


  • ½ cup plus 2 Tbs. freshly squeezed lemon juice (from about 3 medium lemons)
  • 6 oz. (¾ cup) unsalted butter, softened
  • ½ cup pine nuts, very finely chopped
  • Nonstick cooking spray
  • 2 tsp. extra-virgin olive oil
  • 7 oz. (1-½ cups) unbleached all-purpose flour
  • 8 large egg yolks
  • + 9 more ingredients
    • ¼ cup pine nuts
    • 1 cup granulated sugar
    • Kosher salt
    • 1 Tbs. very finely chopped rosemary
    • 2 Tbs. finely grated lemon zest (from about 2 medium lemons)
    • 4 oz. (½ cup) cold, unsalted butter, cut into pieces
    • 2 oz. (½ cup) confectioners’ sugar, sifted
    • ½ tsp. kosher salt
    • ¼ tsp. kosher salt

Bring 2 inches of water in a 3-quart saucepan to a simmer over medium heat. In a stainless-steel bowl that fits snugly in the saucepan without touching the water, combine the sugar, lemon juice, lemon zest, and rosemary. Set the bowl over the saucepan, whisk in the egg yolks, and continue to whis...

View full recipe at Fine Cooking


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