Jim arrived home with some beautiful Meyer lemons, immediately I asked, "you got any plans for those?" In his usual WSH style he replied "whatever your creative instinct desires" Isn't he just wonderful? I had this recipe in mind. In fact, this recipe appears in both The French Laundry and the Bouchon cookbooks. The only difference is TFL adds the side note of honeyed marscapone... I couldn't resist. So here we go...
That's pine nuts (as in the title) , flour, sugar, an egg, room temperature unsalted butter and some vanilla. This recipe makes enough dough for three 9 in tart pans but thankfully, it freezes well. See my cute little tart pan there? I don't know how many I will need so I am preparing 3. (Note of hindsight: should have done 4.) First you butter and flour the tart pans and stick them in the fridge. Then you pulse the pine nuts in a food processor a few times, then add the sugar and the flour. Whir that up until everything is broken up and looks like this:
Then you load that into a mixer with a paddle attachment (or you can mix it by hand) and add the vanilla and the softened butter. Mix it up until it forms a dough. You will need to divide it into three parts, and since I am challenged with eyeballing amounts, I used a scale. Wrap each piece up in plastic wrap and refrigerate (or freeze the other two for future use).
After the dough has rested in the refrigerator 10 minutes, press it into your tart pans with your fingertips, as evenly as possible and press it up to fill in the sides. trim any excess dough from the top.
The dough was a little thick, but in the end, not so bad. I could have done 4 of those little tarts easily with what I had left over. With the oven preheated to 350, put them on a tray and slide them in. Cook 10-15 min and then check them and rotate and cook another 10-15 min. The crust should be evenly golden brown.
Before you put the bowl in the hot water, in the bowl whisk the egg yolks, eggs and sugar until smooth.
When ready place the bowl inside the pan and whisk! whisk! whisk! while also turning the bowl to ensure even heat distribution and whisking. In case I haven't told you, I have been declared a "spazz" by a board-certified Neurologist... it's true! So, obviously I cant whisk and turn and time and take pictures all at once. I had to call in reinforcements. Whisk, turn, whisk until the mixture thickens, then add 1/3 of the lemon juice. Continue whisking and turning until it's thickened again, and add the second third of the lemon juice. Repeat with the last of the lemon juice and whisk until thick. Total cooking time 8-10 min.
Whip the cream (1/2 c) until it's frothy, then add 3 T marscapone and 1 T honey and whip until it's sturdy. I'm sure there's a culinary-correct word but I am at a loss at the moment. WHIP WHIP WHIP it good!
Until it looks like this:
See you soon.