Fresh Clips: Apple-Pine Nut Rosemary Tart

Enlarge Image Image Gallery 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.

2. With the food processor running, add ice water to the flour mixture slowly, through the feeding tube, just until the mixture holds together—no more than 30 seconds.

3. Turn dough out onto a lightly floured work surface and press together to form a ball. Flatten dough into a disk and place on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 1 hour before using.

4. Turn the disk out onto a large square of floured parchment paper. (It’s helpful to tape it to your work surface.) Using a rolling pin, roll out the crust to fit an 11-inch tart pan, about 1⁄8-inch-thick. Transfer crust to tart pan by inverting the pan over the crust, then picking up the parchment paper and flipping it over. Carefully peel off the paper. Press the dough up the sides of the pan; fold the overhanging dough back onto itself to 1/4 inch above the edge of the pan.