Cook the Issue 2010: Rosemary-Lemon Tartlets with Pine Nut Shortbread - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Rosemary-Lemon Tartlets with Pine Nut Shortbread

By liamsaunt, member

November 11th, 2010

I chose to make one big tart instead of the tartlets.  The tartlets are really cute, but my kitchen is the size of a small closet and I don't have room to stash 25 mini-tartlet pans!  I really liked the lemon curd, nicely sweet-tart, and a gorgeous bright yellow color.

The shortbread was great too--rich and just crumbly enough.  I was low on pine nuts so actually used a mixture of pine nuts and pistachios to make the shortbread.  You cannot see it in the picture, but the tart dough has pretty green flecks throughout.  Festive!  Because I used one big pan the dough took a lot longer to cook--I think about 25-30 minutes total. 

Two thumbs up for this easy and pretty dessert.


posted in: Gallery
Comments (3)

kitchengoddess writes: gorgeous! and it sounds delicious Posted: 10:46 am on November 13th

liamsaunt writes: I forgot about the pine nut shortage! No wonder I didn't have any, and then could not find any at the grocery. I think almonds would work great. Posted: 9:24 pm on November 11th

Pielove writes: Gorgeous! I love the pistachio idea-- with the pine nut shortage, I will probably use almonds. Posted: 9:20 pm on November 11th

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