Pine Nut Tart
from the kitchen of Sharmagne Leland-St. John

2 cups all-purpose unbleached flour
¼ cup sugar
⅓ cup pinenuts toasted finely chopped
6 ounces unsalted butter, melted
½ cup water
2 whole eggs

1 ½ cups sugar
6 ounces cream cheese
1 cup ricotta cheese
3 egg yolks
2 ounces whole pine nuts

Pre-heat the oven to 350°F.
Combine the flour, sugar, and chopped pine nuts in a small bowl.

Add the melted butter, the water and the two whole eggs. Use a
rubber spatula to gently mix the ingredients together. Press into
a 10-inch x 3-inch tart pan.

Chill in the refrigerator for a few minutes, then place a circle of
parchment paper over the pastry and fill to the top with dried beans
to weight it down.

Bake for 15 minutes then remove the beans and paper and bake for an
additional 10 minutes or until golden brown.

Boil the water and sugar in a heavy bottomed saucepan for two minutes
to make a simple syrup. Set aside. Cream together in a food processor
the 2 cheeses and egg yolks. Keep the machine running while you slowly
pour in the syrup.

Pour the cheese mixture into the prepared pastry crust. Sprinkle the
whole pine nuts evenly over the top. Bake the tart for 30 to 40 minutes
or until golden but still a bit soft in the middle. Cool to room temper-
ature on a rack.


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