This gone baroque pine crust tart features a rich and nutty crust made with ground pine nuts, providing a unique twist to the traditional tart base. It pairs wonderfully with various tart fillings, from fruity to creamy.
Ingredients: 1 cup pine nuts. 1 cup all-purpose flour. 1/4 cup powdered sugar. 1/2 cup unsalted butter, chilled and cubed. 1/4 teaspoon salt. 1 egg yolk. 1 tablespoon cold water.
Instructions: Warm the oven up to 175F 350C. Pulse pine nuts in a food processor until they are very small. Salt, flour, and powdered sugar should be added and pulsed until well mixed. Pulse the mixture until it looks like coarse crumbs after adding the cubed butter. Put in the cold water and egg yolk. Pulse the food until the dough sticks together. Fill a tart pan with dough and press it into the bottom and up the sides. Use a fork to poke holes in the bottom of the crust. For 15 to 20 minutes, or until just beginning to turn golden brown. Take it out of the oven and let it cool down completely before you fill it.
Prep Time: 20 minutes
Cook Time: 20 minutes
Brandons Harvey