Blood Orange Tart with Orange-Almond Crust

Blood Orange Tarts with Orange Almond Crust

When I hear someone say “blood oranges”, I am immediately whisked away to my time in Lugano and my many trips over the border into Italy. They have a perfume like no other and I loved having a tall freshly squeezed glass of the beautiful blood red juice. As I drank the sweet and tangy glass of nectar, I thought about the blue waters of Sicily. So when I made my weekly trip to my local organic farm shop and saw a crate full of blood oranges, my heart burst with joy. “Where are these from?”, I asked the green grocer. “They are from a farmer in  the Golan. They just arrived.”

Mr BT was returning from a business trip in a week, so I asked if they were going to be selling them for a while, and he said yes. So, a few days before Mr BT’s return, I bought enough for cocktails and for an idea I had for a Passover dessert. Initially, I was going to make an upside-down blood orange polenta cake which some Italian Jews serve for dessert on Passover, but the weather started getting warmer and I thought a nice simple tart with a creamy blood orange curd sounded more refreshing.

Blood Oranges

Until I cut into the orange, I was not sure what variety the oranges were, but as soon as I saw the dark red flesh, I knew they were the lovely Moro variety. The flavor is stronger and the perfume is more intense than a normal orange. It is more bitter than the other varieties, which is perfect for cocktails, marmalade, and creamy, luscious curd.

Blood Orange Juice

Mr BT and I have a history with blood orange juice: our guests were served a blood orange caipirinha when they arrived at the reception. The cocktail represented my Italian ancestry, payed homage to my Brazilian cousins, and reminded Mr BT that he was created from a beautiful love in Rome, the place where his parents married, lived, loved and made Mr BT.

The tart was made with simple ingredients, but delivered even more than I expected. It brought back beautiful memories of my time in Lugano and trips to Italy, my wedding, my in-laws’ grand love affair, and stirred the excitement of a early fall trip to one place neither one of us have been to: Sicily. We will be celebrating rather important, ahem, birthdays this year, and what better place to do so, than in beautiful Sicily?

Almond-Orange Tart Base

Blood Orange Tart with Orange-Almond Crust
For the curd:

6 egg yolks

Zest of 2 blood oranges (don't forget to grate the zest first before juicing)

125 milliliters (½ cup) blood orange juice

1-½ tablespoons lemon juice

165 grams (¾ cup) caster (superfine) sugar

70 grams (5 tbsp) cold butter, chopped

For the crust:

170 grams (6 ounces) whole almonds

1/4 cup caster (superfine) sugar

2 teaspoons blood orange zest

70 grams (5 tablespoons) butter, melted

For curd:

Place the egg yolks, orange juice, lemon juice and sugar in a saucepan over low heat and whisk to combine. Cook, stirring constantly, until thickened. Remove from the heat and gradually add the butter, stirring well after each addition. Pour into a bowl, press a sheet of plastic wrap onto the surface of the curd to prevent a skin from forming. Refrigerate for 1 hour or overnight. The curd should be thick.

For the crust:

Preheat oven to 180C (350°F) and butter a 22cm (9-inch) tart tin or 4 individual tart tins with a removable bottom.

In a food processor, grind the almonds with the sugar and orange zest until finely ground. Add the butter and pulse a few times, until the butter is evenly distributed. You may need to stir the mixture with a spatula before placing it in the tart tin. Pat almond mixture into the bottom and sides of tart tin. Bake for 10 minutes, until the nuts are lightly toasted, then remove to a rack to cool.

http://www.baronesstapuzina.com/2014/04/23/blood-orange-tart-with-orange-almond-crust-2/

Flan De Naranja

I love a rich Brazilian flan with an almost burnt caramel sauce. I grew up eating coconut flan that my grandmother’s Chinese cook used to make for dessert for special occasions and many a Shabbat dinner. So, when I decided to make it during the time Mr BT and I were courting, I was deflated when he told me that he loathes custard of any kind! I said, “but you haven’t had my flan. Maybe I can change your mind?” “All right, I will give it a try” he said. Well, I am happy to say that I did convert him that night, and I was not afraid to go ahead and make a light and creamy orange flan for the pre-Yom Kippur meal.

This flan is dairy free, but still has the same creaminess that one expects without the need for a caramel sauce. It is pure orange goodness. This dessert will be a perfect ending to your Sukkot meal.

Orange Flan

Flan De Naranja

Serving Size: 4

(Orange Flan) From Casa Moro by Sam & Sam Clark

6 large egg yolks

60g (1/3 cup) caster sugar

300ml (1-1/4 cups) freshly squeezed orange juice, not strained

Preheat the oven to 120C (250F).

Whisk the egg yolks with the sugar until thick, light and fluffy. Gradually add the orange juice, while whisking, making sure that you whisk the sides and bottom of the bowl. Pour the mixture into four glass or ceramic ramekins and place them in a deep pan. Place the pan in the oven and pour cold water up to the level of the top of the orange/egg mixture, about half way up the ramekin. Bake for 1-1/2 to 2 hours. The flan should be wiggly and will be creamy and orangey. Refrigerate for at least 2-4 hours before serving.

http://www.baronesstapuzina.com/2010/09/19/flan-de-naranja/

 

Goose with Shallots and Clementines

We had a lovely long holiday weekend  which ended with celebrating my birthday. For Shabbat, I made a lovely, fragrant meal of slow cooked goose legs with shallots and clementines, which have just started showing up in the market. This dish is rich and fork-tender. I served it with a herb roesti that Mr BT made and steamed Brussels sprouts. A perfect dish for a sweet new year.

Goose with Shallots and Clementines

Goose with Shallots and Clementines

4 goose legs

200g shallots , peeled

6 whole cloves garlic, peeled

1 tablespoon ras el hanout

400ml (1/2 quart) vegetable stock

1 tablespoon clear honey

Juice 1 lemon or lime

4 small, firm clementines , peeled

2 tbsp toasted sesame seeds

Heat oven to 190C (375F). Place the goose legs on a raised grid in one layer in a large roasting pan. Sprinkle with salt and pepper, and roast for 45 minutes. Remove the goose legs and set aside. Spoon 3 tablespoons of the goose fat or olive oil into a large, wide pan (reserve the remainder of the goose fat).

Add the shallots and saute until just starting to colour. Add the ras el hanout and the garlic cloves and mix well. Add the stock, honey, lemon juice, salt and pepper, and bring to the boil. Add the goose legs, cover tightly and cook over a gentle heat for 45 minutes.

Meanwhile, heat 1 tablespoon of the goose fat or olive oil in a frying pan, add the clementines and fry until they are glistening and starting to brown. Add to the pan with the duck and cook for a further 25 minutes until the goose is fork tender. Sprinkle the goose with sesame seeds before serving.

http://www.baronesstapuzina.com/2010/09/12/goose-with-shallots-and-clementines/

Salmon with Spicy Citrus Soy Sauce

The hot weather does not inspire me to stay in the kitchen very long, so I have been making light, quick meals for dinner, and Mr. BT has been making nice big salads that include the home-grown lettuce of which he is very proud. This past Shabbat, I made a lovely fish dinner with salmon in an Asian citrus sauce over soba noodles. I served it with steamed asparagus and sauteed mushrooms.

Soba noodles are made from buckwheat flour, which is wheat-free and gluten free, and can be served hot or cold. The Bretons make crepes with the flour and the Russians make Blini. It is also a good honey plant that produces a rich, dark honey. The buckwheat hulls are used to fill upholstery and the groats are now used to produce gluten-free beer.

I like to serve the soba noodles warm and sprinkle a little sesame oil on them just before serving.

Salmon with Spicy Citrus Soy Sauce

Serving Size: 2

1 tablespoon soy sauce

1 tablespoon hoisin sauce

Juice of small lemon

Juice of small orange

1/2 teaspoon sesame oil

1/2 teaspoon chili paste

1 tablespoon canola oil

1 tablespoon fresh ginger, minced

3 large cloves garlic, minced

2 salmon fillets

Mix all of the ingredients in a small bowl. Place the salmon fillets in a frying pan with a little oil over medium heat. Add the sauce and cook until the salmon is still slightly pink in the center. Serve over soba noodles or brown rice.

http://www.baronesstapuzina.com/2010/07/24/salmon-with-spicy-citrus-soy-sauce/

Shavuot Ideas – Saffron Semifreddo with a Dried Cherry-Cardamom Sauce and Almond-Orange Financiers

Chocolate is most people’s guilty pleasure, but my guilty pleasure is ice cream. And not just any ice cream, but luscious Italian gelato, preferably eaten in Italy at one of my favorite gelateria, Perche No!, in Firenze, or in Israel at Gelateria Siciliana on Ibn Givrol in Tel Aviv.

I also enjoy making my own ice cream and sorbet at home, which I have blogged in several posts here.

The final course for the dinner party last week was a recipe for semifreddo that intrigued me from the moment I saw it on the Food52 website. Semifreddo literally means “half-frozen” and is a frozen dessert that has a mousse-like texture from equal parts of ice cream custard and whipped double (heavy) cream.

I didn’t deviate from the recipe at all and even made the salted-honey hazelnuts, but in the rush of trying to serve the dessert, I forgot to plate them. It was actually better in the end because it would have been too much of a taste contrast with the mini almond-orange financiers I served on the side. The dessert was a huge hit, which made me very happy since Mimi was afraid that some of the guests might not like the taste of saffron. I used a very high quality saffron that I had been keeping for a special occasion.

Sarah, from Foodbridge, brought a large bag filled with Surinam Cherries, also known as Pitanga in Brazil. They were a perfect decoration for the top of the semifreddo and were also quite delicious. I had never had them before but they  remind me of cherries, which as my faithful readers know is one of my favorite fruits.

Mimi suggested that we serve an alternative to the semifreddo, so I decided to make mini financiers which I baked in a silcone chocolate mold that can withstand up to 220C (425F). Financiers are a light teacake, similar to sponge cake, and are usually made of almond flour, a beurre noisette (brown butter), egg whites, icing sugar and flour. Financiers are often baked in rectangular-shaped molds which are suppose to resemble a bars of gold. You can find these molds in cooking shops, such as 4Chef, in Tel Aviv.

The dessert was a huge hit and I will definitely make this again. I made the semifreddo a couple of days in advance and made the financiers the day before, but you could easily make these several days before and freeze them.

The dessert was served with Mimi’s delicious homemade liqueurs. On offer were lemoncello, geranium, apricot, strawberry and coffee. I love all of them, but my personal favorite is apricot.

Saffron Semifreddo with Cherry Cardamom Syrup and Salted Honey Hazelnuts

Serving Size: 6

For the Saffron semifreddo:

5 large egg yolks

1/2 cup granulated sugar

1/4 teaspoon high quality saffron threads

1 tablespoon sweet vermouth

1 cup double (heavy) cream

For cherry-cardamom syrup:

1/2 cup dried, unsweetened cherries

1/4 cup granulated sugar

1 teaspoon ground cardamom, toasted

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup filtered water

For the salted honey-hazelnuts:

1/2 cup hazelnuts

1 teaspoon extra virgin olive oil

1 teaspoon sea salt

2 teaspoons honey

For the Saffron semifreddo:

Bring a small saucepan or double boiler with water to the boil and then reduce to a simmer. Have an ice water bath big enough for the base of the double boiler or mixing bowl on standby.

In a medium glass bowl or the pan of a double boiler, combine the egg yolks, sugar, and saffron threads. Place the bowl or pan over the simmering water and whisk constantly until the mixture is thick and doubled in volume.

Remove from heat and submerge in the ice water bath, continuing to stir to bring down the temperature. If the mixture gets too cold and is sticking to the bottom of the pan, it will release easily if you run hot water on the outside of the bowl.

Beat the heavy cream in a mixer until soft peaks form. Set aside.

Place the egg yolk mixture and the sweet vermouth in the bowl of mixer with a whip attachment, and whip until the mixture becomes thick and pale in color.

Add a third of the whipped cream to the egg mixture and stir together gently. Fold in the remaining whipped cream into the egg mixture. When this is done, you can spoon the mixture into 6 individual ramekins, or place it in a plastic cellophane lined loaf pan, or decorative silicone mold of your choice. Cover the ramekins or other container with plastic wrap and freeze until firm, at least 6 hours. To serve, run a butter knife under hot water and cut around the edge of the ramekin to invert the semifreddo onto individual plates. Serve with the cherry-cardamom syrup and salted honey-hazelnuts (recipes to follow).

For cherry-cardamom syrup:

Combine all of the ingredients into a small saucepan and bring to a boil. Reduce the heat and simmer until the syrup is reduced by half and coats the back of a spoon. Set aside to cool.

For the salted honey-hazelnuts:

Preheat oven to 180C (350F) degrees.

Place the hazelnuts in a small mixing bowl and toss with the olive oil and sea salt. Add honey and toss once more to coat. Transfer the nuts to a silpat-lined baking sheet and bake, stirring at least once, until the nuts are golden, about 10 minutes. Remove from oven and let cool completely.

Once the hazelnuts have cooled, roughly chop the nuts and serve alongside the semifreddo.

http://www.baronesstapuzina.com/2010/05/16/shavuot-ideas-saffron-semifreddo-with-a-dried-cherry-cardamom-sauce-and-almond-orange-financiers/

 

Almond-Orange Financiers

Yield: 21 5 x 10-cm (2 x 4-inch) financiers or 50 mini

30g (2 tablespoons) unsalted butter, melted, for buttering 21 financier molds

140g (1 cup) almond flour or finely ground blanched almonds

210g (1-2/3 cups) icing (confectioner's) sugar

1/2 cup all-purpose flour

Zest of one large orange

Pinch of salt

5 large egg whites

185 g (3/4 cup) unsalted butter, melted and cooled

Preheat the oven to 220C (425F).

With a pastry brush, butter the financier molds with the 2 tablespoons of melted butter. Arrange them side-by-side, but not touching, on a baking sheet. Place the baking sheet with the buttered molds in the freezer to re-solidify the butter and make the financiers easier to unmold.

In a large bowl, combine the almonds, sugar, flour, orange zest and salt. Mix to blend. Add the egg whites and mix until thoroughly combined. Add the 3/4 cup of butter and mix until blended. The mixture will be fairly thin and pourable.

Spoon the batter into the molds, filling them almost to the rim. Place the baking sheet in the center of the oven. Bake until the financiers just being to rise, about 7 minutes. Reduce the heat to 200C (400F). Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes. Turn off the oven and let the financiers rest in the oven until firm, about another 7 minutes.

Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes. Unmold.

(Note: If you are using metal Financier molds, then wash them immediately with a stiff brush in hot water without detergent so that they retain their seasoning.) The financiers may be stored in an airtight container for several days.

http://www.baronesstapuzina.com/2010/05/16/shavuot-ideas-saffron-semifreddo-with-a-dried-cherry-cardamom-sauce-and-almond-orange-financiers/

Lemon-Blackberry Coffeecake

I have had people ask me if there is any type of food that I really miss having here in Israel, and I usually say real Chinese and Indian restaurants. But, last week I saw a big container of frozen blackberries on sale and it reminded me of the beautiful container of large, sweet blackberries my sister bought when I was visiting her in the States a few months ago. I really miss fresh berries of all kinds, especially raspberries, blueberries, and blackberries. There were blackberry bushes at the end of the street where I grew up, and every summer I would go and pick some to eat on the spot, or gather some and take them home, where they were made into delicious blackberry pies. You can find berries growing in northern Israel, but you have to pay double or triple what you pay in the States for them, and you only get a very small container.

I put some of the blackberries on top of a bowl of sheep’s yogurt and the rest I used to make a quick and easy coffeecake for Shabbat.

Lemon-Blackberry Coffeecake

Serving Size: 8 to 10

For the streusel:

1/4 cup granulated sugar

1/2 cup all purpose flour

Pinch of salt

1 tablespoon lemon zest

40g (3 tablespoons) unsalted butter, softened

For the cake:

50g (1/2 stick) butter, softened

1/2 cup granulated sugar

1 large egg, room temperature

1/2 cup plain yogurt, room temperature

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons lemon zest

1 cup fresh or frozen blackberries, well drained

Preheat the oven to 180C (350F). Lightly butter a 22cm (8 inch) round pan or use a corrugated paper baking round.

For the streusel:

Whisk together the sugar, flour, lemon zest and salt in a medium-size bowl. Mix in the softened butter into the flour mixture until it resembles granola, some larger chunks, some smaller. Set the mixture aside.

For the cake:

Cream the butter and sugar until light colored and fluffy. Add the egg and beat until combined. Be sure to scrape down the bowl. Beat in the yogurt and vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest. Add to the batter, mixing only until combined. Do not over mix or the cake will be tough. Gently fold in the blackberries until well distributed throughout the batter. Pour into the prepared pan and spread evenly. Sprinkle with the lemon streusel mixture until the batter is completely covered.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.

http://www.baronesstapuzina.com/2010/04/29/lemon-blackberry-coffeecake/

Comfort Food – Cream of Cauliflower Soup

Even though it is December and it should be raining in Israel, winter hasn’t really begun. On Friday, I was out in a short-sleeved shirt planting baby pansies, some unknown flowering purple and white plants, and burgundy and white petunias. I am preparing the “garden” for the winter. I am cutting down the basil and lemongrass. The rest of the herbs, such as thyme and rosemary, should endure the winter weather.

Since it isn’t that cold, I haven’t felt like making the hearty winter soups that I usually make to keep us warm and cozy, but there was a sale on cauliflower and I saw an interesting recipe for cauliflower soup from Thomas Keller’s latest cookbook, Ad Hoc at Home. It is very easy to make and has a slight hint of curry in it. The recipe calls for 1/4 teaspoon of curry, but I used one teaspoon of hot madras curry and it was still subtle. I also used 10% fat cooking cream instead of heavy cream and it was still luscious and creamy.

After a small bowl of soup, I served baked salmon with a lemon-artichoke pesto on a bed of mashed Jerusalem artichokes and petit pois on the side. The pesto had the perfect amount of acidity from the lemon juice and capers. It was a nice and light addition to the thick soup.

Comfort Food – Cream of Cauliflower Soup

Serving Size: 10-12 as a first course

From Ad Hoc at Home by Thomas Keller

2 heads cauliflower (2 to 2-1/2 kg or 4 to 5 pounds total)

50g (4 tablespoons) unsalted butter

3/4 cup coarsely chopped leeks (white and light green parts only)

3/4 cup coarsely chopped onion

1 teaspoon hot madras curry powder or curry of your choice

Salt

2 cups milk

2 cups heavy cream

2 cups water

1 teaspoon distilled white vinegar

Extra virgin olive oil

Freshly ground black pepper

Remove the leaves from cauliflower, and cut out the core. Trim the stems and reserve them. For the garnish, trim 2 cups of florets about the size of a quarter and set aside.

Coarsely chop the remaining cauliflower and the stems into 1-inch pieces so that they will cook in the same amount of time. You need 8 cups of cauliflower.

Melt 40g (3 tablespoons) of the butter in a large saucepan over medium heat. Add the onion, leeks, curry, and chopped cauliflower. Season with 2 teaspoons of salt, cover, and cook stirring occasionally, until the vegetables are almost tender, about 20 minutes.

Pour in the milk, cream, and water, increase the heat to medium-high, and bring to a simmer. Lower the heat, and simmer for 30 minutes, skimming off the foam from time-to-time.

Using a stick blender, puree the cauliflower at the lowest speed, and blend until smooth and velvety. Check the seasoning, and add more salt if needed. If the soups is too thick, you can dilute it with a little water. At this point, the soup can be refrigerated for up to 2 days.)

Bring a medium saucepan of salted water to a boil, Add the vinegar and the reserved cauliflower florets, and blanch until tender, approximately 4 to 6 minutes. The vinegar will help keep the cauliflower white. Drain. Melt the remaining butter in a frying pan over medium-high heat, swirling the pan, until the butter turns a rich golden brown. Add the florets and saute until the cauliflower is lightly brown.

To serve, top each serving with a few cauliflower florets, drizzle with olive oil, and sprinkle with freshly ground pepper.

http://www.baronesstapuzina.com/2009/12/05/comfort-food/

Salmon with Lemon Artichoke Pesto

4 salmon fillets, skinned

1 can artichoke hearts

1 tablespoon lemon juice

3 cloves garlic, crushed

Pinch red pepper flakes

2 tablespoons olive oil

1 tablespoon capers, drained well

2 teaspoons finely minced lemon zest

3 tablespoons pesto

3 tablespoons chopped parsley

1/2 teaspoon minced rosemary

Preheat the oven to 180C (350F).

Combine the artichokes, lemon juice, garlic, pepper flakes, oil, capers, lemon zest, and pesto in the food processor. Pulse a few times until the mixture is still chunky. Stir in the fresh herbs.

Lay a fillet on top of a large square of foil and spread 2 tablespoons of the mixture on top of the salmon , fold up to enclose the fillets, and tightly crimp the edges to seal the pouches. Repeat with the remaining fillets. Place on a large baking sheet and bake for 10-15 minutes, depending on the thickness of the fish.

http://www.baronesstapuzina.com/2009/12/05/comfort-food/

Happy 2008!

The previous year was a whirlwind for me. It was a year of a couple of firsts, one was celebrating the first anniversary of my first and hopefully only marriage. Second, was writing my first blog. I have really enjoyed sharing new cooking and travelling adventures with all of you and don’t worry, there is much more to come.

I wish all of you a happy and healthy 2008. May all of your wishes come true.

New Year’s Eve is not widely celebrated here in Israel because in Judaism, the new year is Rosh Hashana, which normally falls in September or the beginning of October, depending on the Jewish Calendar. We went to a friend’s house for dinner, but did not say celebrate the new year, it was just a dinner with friend’s. We feasted on entrecote, lamb chops, lentils, zucchini, salad, homemade tomato bread, roasted potatoes and plenty of champagne.

To close the meal, I made Tarte au Citron. I know some of you will shriek that I made a parve version of this tarte, but it was as delicious as when I make it with butter. I know that sounds crazy, but it is true. This recipe is from chef Thomas Keller of French Laundry, Bouchon and Per Se restaurants in the United States. The crust is made with pinenuts, but you could easily make it with a plain tart crust of your choice. Just make sure that the tart crust does not contain a lot of sugar. The lemon filling is lemony and very creamy because you make it using sabayon method, which means that you rapidly whisk the mixture over a bain marie until it is thick and creamy.

Tarte au Citron

Yield: One 22 cm (9-inch) tart

Recipe from Bouchon by Thomas Keller

1/3 recipe Pine Nut Pastry Dough (see accompanying recipe)

2 eggs, cold

2 egg yolks, cold

3/4 cup granulated sugar

1/2 cup fresh lemon juice

85g (6 tablespoons) cold unsalted butter or margarine, cut into 6 pieces

Preheat the oven to 180C (350F) degrees. 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.)

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 filling. (The bottom of the bowl should not touch the water.)

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 filling may loosen slightly, but it will thicken and set as it cools. Pour the warm filling into the tart crust and place the pan on a baking sheet.

Preheat the broiler. While the filling is still warm, place the tart under the broiler. Leaving the oven door open, brown the top of the filling, 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.

http://www.baronesstapuzina.com/2008/01/05/happy-2008/

Pine Nut Crust

Yield: Enough for three 9-inch tarts

Recipe from Bouchon by Thomas Keller

Because this dough uses only one egg, it is difficult to make in a smaller quantity. You will use one-third of this recipe to make the Lemon Tart; freeze the extra dough for another time.

2 cups pine nuts (283g or 10 ounces)

1/3 cup granulated sugar

3 cups all-purpose flour

226g (1 cup) unsalted butter or margarine, at room temperature (2 sticks)

1 egg

1 teaspoon vanilla

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 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 3 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.

http://www.baronesstapuzina.com/2008/01/05/happy-2008/

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