Lemon-Rosemary Tart With Pine Nut Crust

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   ["1. To make filling, puree the lemon slices in the bowl of a food processor fitted with the metal blade. With the motor running, add the eggs, one at a time. Add 1 cup of the sugar and the rosemary and process until well mixed. Transfer to a bowl and refrigerate overnight.", "2. To make the crust, pulse the pine nuts, 1 1/4 cup of the flour, and 1/4 cup of the sugar in the bowl of a food processor fitted with the metal blade, until well ground. Add 1/2 cup of the butter and the lightly beaten egg and mix until dough comes together. 3. Press the dough into the bottom and up the sides of a 9 inch tart pan with a removable

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   bottom. Cover and refrigerate overnight.", "Preheat oven to 350 degrees F.", "5. In a small bowl, stir together the remaining 1 cup of sugar and remaining 3/4 cup of flour. Add the remaining 1/2 cup of butter and using your fingers, work the mixture until it resembles coarse bread crumbs.", "6. Pour the lemon filling into the prepared tart pan and sprinkle evenly with the topping. Bake for 45-50 minutes or until the topping is golden brown and filling is set (it will be slightly jiggly in the center).", "7. Remove the tart from the pan by removing the bottom of the tart pan. Serve warm, with the sweetened whipped cream, if desired.", "NOTE: To toast pine nuts, spread in a large skillet over medium heat, stirring constantly until nuts are fragrant and golden brown. Remove from heat immediately to a plate to cool. Chop and proceed with recipe."]

* Per serving · 4 servings · Values may vary.

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