Mother Earth Living

Wine + Herbs: Rosemary Walnut Tarts

By Tabitha Alterman
February/March 2011
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Photo by Povy Kendal Atchison


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Serves 4

For the pastry: 

• 11⁄2 cups pastry flour  
• 1⁄2 cup unsalted butter, chilled and cut into cubes
• 1⁄2 cup powdered sugar  
• 3 large egg yolks
• 1 tablespoon fresh rosemary  
• 1 tablespoon ice-cold water

1. Pulse flour, butter and sugar in food processor until the consistency is that of fine breadcrumbs. With the mixer running, add egg yolks, rosemary and water and blend until a ball of dough forms. Press the dough flat onto a plate covered with parchment paper, and refrigerate for 1 hour.

2. Roll dough to about 1⁄2-inch-thick. Press into tart pans, trim edges and pierce all over with a fork. Chill the tart pans while the oven is preheating to 375 degrees. Line each pan with parchment paper, fill with dry beans to weigh down crusts, and bake 15 minutes.

For the filling: 

• 2 ounces unsalted butter
• 1 sprig rosemary
• 3 eggs, separated
• 1⁄2 cup superfine sugar
• 1 tablespoon all-purpose flour
• Zest of 1 lemon
• 6 ounces English walnuts, chopped
• Powdered sugar, for garnish

1. Heat butter and rosemary in a saucepan over medium-low heat, until butter just begins to bubble. Remove rosemary and chill the butter in the refrigerator.

2. With an electric mixer, beat egg yolks and sugar until thickened. Beat in chilled butter, flour and zest, then fold in walnuts.

3. In a separate bowl, beat egg whites until soft peaks form, then fold into walnut mixture. Pour into tart shells, and chill in refrigerator while oven preheats to 350 degrees. Bake tarts for 10 to 15 minutes, or until toothpick inserted into center comes out clean.


Tabitha Alterman is the food editor at Mother Earth News and Natural Home magazines. She wonders if a small-fishbowl-sized glass counts as ONE glass of wine.  

Click here for the main article, 50 Ways to Pair Wine with Herbs.








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