Wine + Herbs: Rosemary Walnut Tarts

| February/March 2011

  • Photo by Povy Kendal Atchison

Pair It With: Aged Sherry or Madeira

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.

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