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

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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