Rosemary-Lemon Tartlets with Pine Nut Shortbread

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


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

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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