Pine Nut Crust               

 tags (edit): @Vogel @Try Soon! Desserts  

 

Since the recipe uses only one egg, it would be difficult to cut down, but the extra dough can be frozen for future use. Use with "Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream", included in this collection.

Ingredients

10 ounces Pine nuts (2 cups)
1/3 cup Sugar
3 cups All purpose flour
8 ounces Unsalted butter (16 tablespoons), at room temperature
1 large Egg
1 teaspoon Vanilla extract


 

Instructions
 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. Place the mixture in a mixing bowl (the dough can be mixed by hand or in a mixer fitted with the paddle).

Add the softened butter, the egg, and vanilla extract and mix to incorporate all the ingredients. Divide the dough into three parts by weight. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. The dough can be frozen for future use.

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Yields: 3 Servings
     French Laundry Cookbook, Thomas Keller, page 294

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