1 Puff pastry sheet; see *
-Note
2 c Pine nuts
2 tb Honey
1 c Sugar
3 Eggs
3 tb Extra-virgin olive oil
Zest of 1 lemon
2 tb Nocino; (walnut liqueur)
* Note: This recipe requires an 8-inch tart pan with removable bottom.
Preheat oven to 425 degrees. Place pastry tightly into shell, crimping the
edges with extra pastry to help maintain the edges. Cover the pastry with
parchment, fill with dried white beans and place in oven. Cook 8 to 10
minutes, remove parchment and beans, and cook until dry and light golden
brown, about 8 to 10 more minutes. Remove and allow to cool. In a large
mixing bowl, stir together pine nuts, honey, sugar, eggs, olive oil, lemon
zest and Nocino until smooth. Pour into cooled pastry shell and bake 20
minutes, or until quite firm and lightly browned on top. Allow to cool to
room temperature and serve. This recipe yields 4 servings.
Yields
4 servings