Rosemary-Lemon Tartlets with Pine Nut Shortbread

Ingredients

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

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