| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Unsalted butter; room temperature (1 |
|
|
; 1/2 sticks) |
| 1/3 |
c |
Sugar |
| 2 1/4 |
ts |
Grated lemon peel |
| 1 1/2 |
c |
All purpose flour |
| 1/4 |
c |
Cornstarch |
| 1/4 |
ts |
Salt |
| 6 |
tb |
Unsalted butter; (3/4 stick) |
| 6 |
tb |
Firmly packed dark brown sugar |
| 1/4 |
c |
Honey |
| 1 3/4 |
c |
Pine nuts; (about 8 1/2 ounces) |
| 1 1/2 |
tb |
Whipping cream |
INSTRUCTIONS
PASTRY
TOPPING
For pastry:
Preheat oven to 350F. Line 8-inch square glass baking dish with foil. Using
electric mixer, beat butter in large bowl until light. Add sugar and lemon
peel and beat until light and fluffy. Mix flour, cornstarch and salt in
small bowl. Add to butter mixture and mix until beginning to gather
together. Press dough over bottom and 1 inch up sides of prepared dish.
Pierce dough all over with fork. Bake until beginning to color, about 35
minutes. Remove crust from oven; maintain oven temperature.
Topping:
Combine butter, packed dark brown sugar and honey in heavy medium saucepan.
Whisk over medium-high heat until mixture comes to boil. Boil without
whisking until mixture thickens and bubbles enlarge, about 1 minute. Stir
in pine nuts. Remove from heat; stir in whipping cream.
Spread topping in crust. Bake until caramel bubbles, about 20 minutes. Cool
completely in pan on rack. Remove from pan, using foil as aid. Cut into
squares. (Can be prepared 2 days ahead. Store in airtight container.)
Makes 16.
Bon Appetit June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No God, no peace. Know God, know peace.”