Pine Nut Tart with Rosemary Cream

Preheat the oven to 350°F.

Spread the pine nuts out on a baking sheet and toast in the ovenfor 5 minutes, until fragrant.

Transfer the sheet to a wire rack andlet the nuts cool completely. Keep the oven on.

On a lightly floured surface, roll out the dough to an 11-inch round.Fit the dough into a 9 1/2 -inch fluted tart pan with a removablebottom. Press the dough into the edges of the pan, and use aparing knife to trim off the excess dough along the top edge.Prick the bottom all over with a fork and freeze until the dough isfirm, about 10 minutes.

Line the chilled tart shell with a round of parchment paper or aluminumfoil, leaving a 1-inch overhang. Fill it with pie weights ordried beans.

Bake until the edges of the crust are just beginningto turn golden, 15 to 20 minutes.

Remove the parchment and pieweights. Return the crust to the oven and continue baking until itis dry all over, about 5 minutes more.

Transfer the tart shell to awire rack and let it cool completely.

In a small saucepan, melt the butter over high heat until it isgolden brown with a nutty fragrance, about 4 minutes.

Remove itfrom the heat and set it aside.

In a large bowl, whisk together the brown sugar, corn syrup, salt,and vanilla.

Add the eggs and whisk well to combine. Then addthe browned butter. Fold in the pine nuts just to combine.

Pourthe filling into the tart shell and place the pan on a baking sheet.

Bake, rotating the baking sheet once halfway through, until the filling is set around the edges but still slightly loose in the center, about 45 minutes. (If the crust is getting too dark, cover the tart loosely with foil for the last 10 minutes.)

Transfer the tart to a wire rack to cool.

Meanwhile, make the rosemary cream: In a small saucepan, bring3/4 cup of the cream just to a boil.

Remove the pan from the heatand stir in 2 of the rosemary sprigs. Cover and let steep for10 minutes.

While the cream is steeping, make the candied rosemary sprig forgarnish, if you like: In a bowl, whisk together 2 tablespoons of thegranulated sugar and 2 tablespoons of hot water.

Put the remaining2 tablespoons of sugar in a shallow bowl. Dip the remainingrosemary sprig in the sugar syrup to coat. Tap off any excessliquid on a paper towel, and then gently toss the wet sprig in thebowl of sugar. Set it on a paper towel to dry, about 5 minutes.

Set up an ice bath. Strain the steeped cream into a metal bowl,set the bowl into the ice bath, and chill the cream until cold, about5 minutes.

Whisk in the remaining 3/4 cup cream and the confectioners'sugar. Continue to whisk until the cream forms soft peaks.

Remove the outer ring and serve the tart with the cream, garnishedwith the fresh or candied rosemary sprig.

Reprinted from The Craft of Baking: Cakes, Cookies & Other Sweets with Ideas for Inventing Your Own by Karen DeMasco and Mindy Fox. Copyright © 200

Published by Clarkson Potter/Publishers, a division of Random House, Inc.