Rustic Lemon Tart (Torta Della Nonna al Limone) With Pine Nut Lace Cookies
Serving size: Makes 1 (10") tart and about 32 cookies
Cook time: 1 min
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Ingredients
- 1 1/2 cups (6 ounces) all-purpose flour, plus more for surface
- 1 cup (4 ounces) whole-wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup lemon juice
- 1 teaspoon grated lemon zest
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup turbinado sugar
- 1/3 cup confectioners' sugar
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups heavy cream
- Grated zest of 1 lemon (about 1 teaspoon)
- 1/2 cup sugar, divided
- 12 large egg yolks
- 1/3 cup fresh lemon juice
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons light corn syrup
- 5 tablespoons sugar
- 1/4 cup all-purpose flour
- 6 tablespoons (1 3/4 ounces) pine nuts, finely chopped
- 1/2 cup toasted pine nuts, for garnish
- 1/4 cup candied julienned lemon zest or thinly sliced candied lemon peel
- A 10-inch round fluted tart pan with removable bottom
Directions
- 1. Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.
- 2. Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.
- 3. Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
- 4. Preheat oven to 350°F.
- 5. Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick. Fit dough into tart pan, pressing it into the fluted sides. If the dough breaks, just press it back together with your fingers. Trim the excess by running a rolling pin over the tart pan. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Let cool completely.
- 6. Reduce oven temperature to 275°F.
- 7. Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer.
- 8. Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Gradually whisk in hot cream. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout.
- 9. Set tart pan on a sturdy baking sheet and pour in filling. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours.
- 10. Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment.
- 11. Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Add sugar and stir to thoroughly combine. Add flour and pine nuts and stir until blended and smooth.
- 12. Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Bake until cookies are golden and lacy, 8–10 minutes. Let cool on baking sheet and then transfer to a plate. Wipe parchment and repeat with remaining batter.
- 13. Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies.
- 14. Torta can be refrigerated up to 1 day before serving and Pine Nut Lace Cookies can be stored in an airtight container at room temperature for up to 1 day before serving.
