Rosemary-Lemon Tartlets with Pine Nut Shortbread

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


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

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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