Rosemary-Lemon Tartlets with Pine Nut Shortbread

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


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