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Lemon Pine-Nut Tart

Treat your sweet tooth to a touch of sour with this tangy lemon dessert.

  • yield: Makes one 10-inch tart

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Ingredients

  • 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

Cook's Note

If you don't have Meyer lemons, you can use regular, thin-skinned lemons: Before you begin, blanch the slices for one minute. Increase the amount of granulated sugar to one cup, and let lemon slices macerate overnight.

Directions

  1. Step 1

    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.

  2. Step 2

    Preheat oven to 350 degrees. In a medium bowl, lightly beat egg yolks and salt. Add lemon slices; gently toss to coat.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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.

Source
Martha Stewart Living, April 2003

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Reviews (2)

  • 17 Mar, 2010

    I made this tart tonight, and it was wonderful. The crust was light and airy, yet crunchy and slightly sweet -- perfection.
    The lemon in the middle was verging on sour, but right before your lips start to pucker, the crust and the nutty pine nuts come into play, and make it delightful. It's very intense, and I would suggest serving it in small slices, alongside a latte at the end of dinner.
    As to renie757's question, I drained the lemons, otherwise there'd be too much steam in the tart.

  • 25 May, 2008

    This recipe does not provide instructions for the juice that accumulates after the lemon-sugar maceration. Are the lemon slices drained first before tossing them with the egg yolks and salt? Also, are the instructions for preheating the oven listed prematurely?