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)
  • ¼ tsp. kosher salt
  • 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
  • + 9 more ingredients
    • 1 Tbs. very finely chopped rosemary
    • Kosher salt
    • 8 large egg yolks
    • 7 oz. (1-½ cups) unbleached all-purpose flour
    • Nonstick cooking spray
    • 6 oz. (¾ cup) unsalted butter, softened
    • 2 tsp. extra-virgin olive oil
    • 2 Tbs. finely grated lemon zest (from about 2 medium lemons)
    • ½ cup pine nuts, very finely chopped

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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