Fresh Clips: Apple-Pine Nut Rosemary Tart

Serve this apple-pine nut rosemary tart to guests during the holidays for a treat that is sure to surprise and delight.


| December/January 2012



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Whip up the Apple-Pine Nut Rosemary Tart and let the combination of pine nuts, apples, rosemary and apricots delight and surprise you.


Photo by Thomas Gibson

The distinct flavors in this apple-pine nut rosemary tart—pine nuts, apples, rosemary, and apricots!—make for a dessert that is as much a statement as it is a seasonal treat.

Crust: 

• 1 1⁄4 cups all-purpose unbleached flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄2 cup (1 stick) unsalted butter, cold and sliced
• 4 tablespoons to 1/4 cup ice water

Filling: 

• 1 cup pine nuts
• 3/4 cup confectioner’s sugar
• 1/2 cup (1 stick) unsalted butter, cold and sliced
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon lemon extract
• 1/2 cup apricot jam
• 1 tablespoon fresh rosemary, chopped or 1 1⁄2 teaspoons dried
• 2 Granny Smith apples, cored and thinly sliced

1. To prepare crust: Combine flour, salt and sugar in a food processor and pulse to combine. Add butter and process until it resembles coarse crumbs, about 10 seconds.





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