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Loading...A beloved Tuscan classic, this rustic tart pairs a buttery shortcrust with a silky vanilla-and-lemon pastry cream, finished with golden toasted pine nuts. Simple, homey, and comforting, it has graced Italian family tables for generations and showcases the elegance of humble, well-made ingredients.
Prep Time40 mins
Cook Time45 mins
Total Time85 mins
Servings8
Yield1 9-inch tart (8 slices)
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 25 gFat
- 13 gSaturated Fat
- 44 gCarbs
- 1.5 gFiber
- 23 gSugar
- 8 gProtein
- 90 mgSodium
- 180 mgPotassium
- 120 mgCalcium
- 2 mgIron
- 2 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the shortcrust pastry
- 2 1/2 cups (300 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 cup (225 g) cold unsalted butter, cubed
- 2 large egg yolks
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- Zest of 1 small lemon
For the vanilla-lemon pastry cream
- 2 cups (480 ml) whole milk
- 1 vanilla bean, split and scraped (or 1 1/2 tsp vanilla extract)
- 6 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- Zest of 1 small lemon
For the topping
- 1/3 cup (45 g) pine nuts
- 1 large egg, lightly beaten with 1 tsp water
- 2 tbsp granulated sugar
- Powdered sugar, for dusting
Directions
- Make the pastry: In a large bowl, whisk together the flour, sugar, salt, and lemon zest. Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolks and vanilla and bring the dough together with a fork, then knead briefly just until smooth. Divide in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes.
- Make the pastry cream: In a saucepan, heat the milk with the vanilla bean (seeds and pod) and lemon zest over medium heat until just steaming. In a separate bowl, whisk the egg yolks with the sugar and cornstarch until pale. Slowly pour the hot milk into the yolks while whisking, then return the mixture to the saucepan. Cook over medium-low heat, whisking constantly, until thick and bubbling, about 5 to 7 minutes. Remove the pod, stir in vanilla extract if using, and let cool slightly.
- Preheat the oven to 350°F (175°C) and lightly butter a 9-inch (23 cm) tart pan with a removable bottom. On a floured surface, roll out one disk of pastry to a 12-inch round and gently press it into the pan, trimming the edges flush with the rim. Chill the lined pan for 15 minutes while you roll out the second disk into a 10-inch round for the top.
- Spread the warm pastry cream evenly into the chilled tart shell. Drape the second round of pastry over the top, tuck the edges down inside the rim, and seal gently by pressing with a fork. Brush the top with the beaten egg wash, sprinkle evenly with the granulated sugar, and scatter the pine nuts over the surface, pressing them in very lightly so they adhere.
- Bake for 40 to 45 minutes, until the crust is deep golden brown and the filling is set. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Transfer to a wire rack and let cool completely in the pan to allow the cream to firm up. Carefully unmold, dust generously with powdered sugar, slice, and serve at room temperature.
Cook’s Notes
- Keep the butter and eggs very cold when making the pastry; this prevents the dough from becoming tough and helps it bake up tender and crisp.
- Toast the pine nuts briefly in a dry skillet before scattering them on top to deepen their flavor and prevent a raw taste.
- Press the pine nuts gently into the egg-washed dough so they stay anchored and don't slide off when slicing.
- Let the tart cool completely – at least 2 hours – before cutting; the pastry cream needs time to set or it will ooze out.
- Covered and refrigerated, the tart keeps well for up to 2 days; bring slices back to room temperature before serving for the best flavor and texture.
