For their wedding, my brother and his wife had a beautiful collection of desserts made by various friends. I saw this tart and thought it was fragrant, and beautiful and interesting and so amazingly tasty, and I’ve been meaning to make it ever since.I finally made it for my dad’s birthday, using a slightly different recipe, coconut palm sugar and different flours and I was worried as it cooked that I had made a disaster. I took a skeptical first bite before deciding this is one of my favorite treats. You can taste the subtle hint of the rosemary paired with the fresh tart sweetness of meyer lemons and the pine nuts add nutty complexity.
Rosemary, Pine Nut and Lemon Tart
2 small meyer lemons, peeled and seeded
6 farm fresh eggs
1 ½ tbsp fresh rosemary, plus sprigs for garnish
2 cups coconut palm sugar
1 ¼ cup toasted pine nuts
1 cup almond flour
1 cup sprouted whole wheat flour
¾ cup unsalted butter
Oven 350*. Add the lemons to a food processor and process until smooth, and then add 5 of the eggs one at a time and the rosemary. Add 1 cup of the sugar and then set the mixture aside in the refrigerator.
Crust: process the pine nuts, 1 cup of almond flour and ¾ cup sprouted flour and ¼ cup sugar. Then add ½ cup butter and one egg. Press the crust mixture into a 9” tart shell and then store in the freezer.
In a bowl, use your fingers to mix together ½ cup sugar, ¼ cup flour and ¼ cup of butter to make a crumbly topping.
Pour the lemony mix into the tart shell and top with the crumbles, add a handful of the toasted pine nuts and bake for about 45 minutes, or until browned and crispy on top. Garnish with some chopped rosemary and also a few large rosemary sprigs, and with a dollop of whipped cream.