Rustic Lemon Tart (Torta Della Nonna Al Limone) With Pine Nut Lace Cookies
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Baking Powder1 cup
Lemon Juice (fresh)1 cup
Turbinado Sugar5 tbsps
Sugar1 large
Egg1 large
Egg Yolk1.75 cups
Heavy Cream12 large
Egg Yolk2 tbsps
Light Corn SyrupDirections:
1
Make the crust: 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
4
Add whole egg and yolk and beat until just combined
5
Reduce speed to low and gradually add flour mixture; beat until just combined
6
Preheat oven to 350°F
7
Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes
8
Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick
9
Fit dough into tart pan, pressing it into the fluted sides
10
If the dough breaks, just press it back together with your fingers
11
Trim the excess by running a rolling pin over the tart pan
12
Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes
13
Bake on the middle rack until the tart shell is golden and dry, 30 minutes
14
Let cool completely
15
Reduce oven temperature to 275°F
16
Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside
17
Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently
18
Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes
19
Add whole egg and yolk and beat until just combined
20
Reduce speed to low and gradually add flour mixture; beat until just combined
21
Preheat oven to 350°F
22
Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes
23
Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick
24
Fit dough into tart pan, pressing it into the fluted sides
25
If the dough breaks, just press it back together with your fingers
26
Trim the excess by running a rolling pin over the tart pan
27
Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes
28
Bake on the middle rack until the tart shell is golden and dry, 30 minutes
29
Let cool completely
30
Reduce oven temperature to 275°F
31
Make the filling: Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer
32
Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl
33
Gradually whisk in hot cream
34
Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout
35
Set tart pan on a sturdy baking sheet and pour in filling
36
Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown)
37
Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours
38
Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment
39
Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth
40
Add sugar and stir to thoroughly combine
41
Add flour and pine nuts and stir until blended and smooth
42
Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread
43
Bake until cookies are golden and lacy, 8–10 minutes
44
Let cool on baking sheet and then transfer to a plate
45
Wipe parchment and repeat with remaining batter
46
Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies
47
Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer
48
Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl
49
Gradually whisk in hot cream
50
Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout
51
Set tart pan on a sturdy baking sheet and pour in filling
52
Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown)
53
Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours
54
Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment
55
Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth
56
Add sugar and stir to thoroughly combine
57
Add flour and pine nuts and stir until blended and smooth
58
Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread
59
Bake until cookies are golden and lacy, 8–10 minutes
60
Let cool on baking sheet and then transfer to a plate
61
Wipe parchment and repeat with remaining batter
62
Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies
63
Do ahead 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
64
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