Rustic Lemon Tart (

Name: Rustic Lemon Tart (
Ingredients: 1 1/2 cups (6 ounces) all-purpose flour, plus more for surface; 1 cup (4 ounces) whole-wheat flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/3 cup lemon juice; 1 teaspoon grated lemon zest; 1/2 cup (1 stick) unsalted butter, room temperature; 1/3 cup turbinado sugar; 1/3 cup confectioners' sugar; 1 large egg; 1 large egg yolk; 1 3/4 cups heavy cream; Grated zest of 1 lemon (about 1 teaspoon); 1/2 cup sugar, divided; 12 large egg yolks; 1/3 cup fresh lemon juice; 6 tablespoons unsalted butter, room temperature; 2 tablespoons light corn syrup; 5 tablespoons sugar; 1/4 cup all-purpose flour; 6 tablespoons (1 3/4 ounces) pine nuts, finely chopped; 1/2 cup toasted pine nuts, for garnish; 1/4 cup candied julienned lemon zest or thinly sliced candied lemon peel; A 10-inch round fluted tart pan with removable bottom

24 ingredients

1 steps

Ingredients

1 1/2 cups (6 ounces) all-purpose flour, plus more for surface
1 cup (4 ounces) whole-wheat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/3 cup lemon juice
1 teaspoon grated lemon zest
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup turbinado sugar
1/3 cup confectioners' sugar
1 large egg
1 large egg yolk
1 3/4 cups heavy cream
Grated zest of 1 lemon (about 1 teaspoon)
1/2 cup sugar, divided
12 large egg yolks
1/3 cup fresh lemon juice
6 tablespoons unsalted butter, room temperature
2 tablespoons light corn syrup
5 tablespoons sugar
1/4 cup all-purpose flour
6 tablespoons (1 3/4 ounces) pine nuts, finely chopped
1/2 cup toasted pine nuts, for garnish
1/4 cup candied julienned lemon zest or thinly sliced candied lemon peel
A 10-inch round fluted tart pan with removable bottom

Directions

1

["Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.", "Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.", "Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.", "Preheat oven to 350\u00b0F.", "Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12\" round