-
1
Place the pine nuts with three tablespoons of sugar in a food processor and process until finely ground.
-
2
Transfer to a bowl and mix with the flour.
-
3
Using your fingertips or pastry blender, work in four ounces of the butter, a scant two tablespoons of the beaten eggs and the vanilla to form a soft dough.
-
4
Refrigerate for 10 minutes.
-
5
Preheat the oven to 350 degrees.
-
6
Butter and flour a 10-inch straight-sided tart pan.
-
7
Press the dough evenly into the pan and up its sides.
-
8
Prick the bottom.
-
9
Bake about 30 minutes, until the crust is golden.
-
10
Remove from the oven and allow to cool.
-
11
Select a large metal bowl that will fit partway into a saucepan.
-
12
Put about one-and-a-half inches of water into the saucepan and bring to a simmer.
-
13
Put the remaining beaten eggs, the egg yolks and the remaining sugar into the bowl and beat them using a whisk or a hand-held electric mixer.
-
14
As the mixture begins to warm and thicken, add about a third of the lemon juice.
-
15
Continue beating constantly, adding lemon juice as the mixture heats and thickens.
-
16
The mixture should thicken to about the consistency of yogurt.
-
17
Beat in the remaining butter.
-
18
Take care that you do not overheat the mixture or the eggs will curdle.
-
19
Remove the sabayon from the heat and pour it into the cooled tart shell.
-
20
Preheat the broiler.
-
21
Broil the tart, watching it carefully, until the top is golden brown.
-
22
Refrigerate for one-and-a-half to two hours, or overnight, before serving.
