Lemon Sabayon Tart With Pine Nut Crust Recipes

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LEMON PINE-NUT TART



Lemon Pine-Nut Tart image

Meyer lemons, sliced paper thin and macerated in sugar, are layered over a rich, slightly nutty cornmeal crust. The tart is sealed with a second crust, sprinkled with pine nuts, and dusted with confectioner's sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 11

5 Meyer lemons, sliced paper-thin
3/4 cup granulated sugar
4 large egg yolks
1/4 teaspoon salt
All-purpose flour, for work surface
2 tablespoons unsalted butter, cut into small pieces
1 large whole egg
1 tablespoon heavy cream
2 tablespoons pine nuts
Confectioners' sugar, for dusting
Cornmeal Tart Dough

Steps:

  • In a shallow nonreactive bowl, combine lemon slices and granulated sugar. Cover with plastic wrap; let macerate in refrigerator at least 4 hours or overnight.
  • Preheat oven to 350 degrees. In a medium bowl, lightly beat egg yolks and salt. Add lemon slices; gently toss to coat.
  • On a lightly floured surface, roll out one disk of cornmeal dough to a 12-inch round. Fit dough into a 10-inch fluted round tart pan with a removable bottom, pressing gently into corners and sides. Trim edges with a sharp paring knife.
  • Pour lemon filling into the tart shell, evenly distributing lemon slices. Dot with butter pieces. Roll out remaining dough disk. Carefully place it on the tart, pressing edges gently to adhere.
  • Whisk together egg and heavy cream in a small bowl; brush mixture evenly over top of dough. Sprinkle tart with pine nuts, and chill 30 minutes.
  • Place tart on a rimmed baking sheet, and bake until golden, about 40 minutes. Transfer to a wire rack to cool. Serve, sprinkled with confectioners' sugar.

LEMON TART



Lemon Tart image

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated - an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.

Categories     Citrus     Fruit     Nut     Dessert     Bake     Broil     Lemon     Pine Nut     Winter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Butter and flour for the tart pan
N/A all-purpose flour
1/3 recipe Pine Nut Crust
Lemon Sabayon:
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

Steps:

  • For the crust:
  • Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.
  • Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.
  • Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.)
  • For the sabayon:
  • Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
  • Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
  • Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
  • Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

LEMON SABAYON TART WITH PINE-NUT CRUST



Lemon Sabayon Tart With Pine-Nut Crust image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 10 - 12 servings

Number Of Ingredients 8

5 ounces pine nuts
3 tablespoons, plus one cup, sugar
1 1/2 cup flour
7 ounces butter, at room temperature
5 eggs, beaten
1/2 teaspoon vanilla extract
4 egg yolks
1/2 cup fresh lemon juice

Steps:

  • Place the pine nuts with three tablespoons of sugar in a food processor and process until finely ground. Transfer to a bowl and mix with the flour. Using your fingertips or pastry blender, work in four ounces of the butter, a scant two tablespoons of the beaten eggs and the vanilla to form a soft dough. Refrigerate for 10 minutes.
  • Preheat the oven to 350 degrees. Butter and flour a 10-inch straight-sided tart pan.
  • Press the dough evenly into the pan and up its sides. Prick the bottom. Bake about 30 minutes, until the crust is golden. Remove from the oven and allow to cool.
  • Select a large metal bowl that will fit partway into a saucepan. Put about one-and-a-half inches of water into the saucepan and bring to a simmer. Put the remaining beaten eggs, the egg yolks and the remaining sugar into the bowl and beat them using a whisk or a hand-held electric mixer. As the mixture begins to warm and thicken, add about a third of the lemon juice. Continue beating constantly, adding lemon juice as the mixture heats and thickens. The mixture should thicken to about the consistency of yogurt. Beat in the remaining butter. Take care that you do not overheat the mixture or the eggs will curdle.
  • Remove the sabayon from the heat and pour it into the cooled tart shell. Preheat the broiler. Broil the tart, watching it carefully, until the top is golden brown.
  • Refrigerate for one-and-a-half to two hours, or overnight, before serving.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 30 milligrams, Sugar 4 grams, TransFat 1 gram

PINE NUT CRUST



Pine Nut Crust image

Categories     Nut     Dessert     Pine Nut     Chill     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes enough dough for 3 crusts

Number Of Ingredients 6

10 ounces (2 cups) pine nuts
1/3 cup sugar
1 pound (3 cups) all-purpose flour
8 ounces unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
  • Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.

LEMON SABAYON WITH PINE-NUT CRUST



Lemon Sabayon with Pine-Nut Crust image

This delicious tart lives up to it's name. It's sweet but the fresh lemon juice lends it a perfect tartness. The pine-nut crust is perfect for this recipe.

Categories     Desserts     Desserts     Desserts     Entrees     Desserts     Appetizers

Number Of Ingredients 1

For the crust: 10 ounces (2 cups) pine nuts ⅓ cup sugar 1 pound (3 cups) all-purpose flour 8 ounces unsalted butter, at room temperature 1 large egg 1 teaspoon pure vanilla extract For the Tart: 2 large eggs, cold 2 large egg yolks, cold ¾ cup sugar ½ cup fresh lemon juice 6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

Steps:

  • Place the pine nuts in your Cuisinart Food Processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl. Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed in your Cuisinart stand mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month. Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats. Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough. Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.) For the Tart: Bring about 1½ inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes. Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet. Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

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