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PINE NUT PASTRY Ingredients:
1/2 cup pine nuts Procedure: Preheat oven to 325 degrees. Toast pine nuts on a shallow pan for 5 to 7 minutes or until lightly brown. COOL thoroughly before using. Place pine nuts, flour, sugar, cornmeal, salt, and lemon zest in a food processor. PULSE 5 to 6 times, then process 10 seconds or until the nuts are finely chopped and the mixture looks grainy. Add butter to the dry ingredients. PULSE again 5 to 6 times, then process 10 seconds or until the butter is cut into fine pieces and the mixture is mealy. Remove the processor cover and add the egg white. PULSE 5 to 6 times, then process 8 to 10 seconds or until the mixture begins to stick together. DO NOT OVER PROCESS. Empty the bowl onto a lightly floured work surface and knead 3 or 4 times to form a mass. With floured hands, shape into a disk, score lightly with the side of your hand to relax the gluten, and cover with plastic wrap. Chill 1 hour. NOTE: This is a very soft dough. When ready to roll, spray the baking container well with non-stick coating. Lightly flour the pastry disk, and place in the center of an 18-inch sheet of plastic wrap. Cover with a second sheet of plastic wrap cut to the same size. Using a thin rolling pin, roll pastry into a 12-inch circle. Remove the top sheet of plastic wrap and invert the pastry over the baking container. Peel off the remaining sheet of plastic film. Mold pastry into the pan without stretching it. Press any cracks together. If using a pie plate, make a pastry wall on the outer rim. For easier handling, set the dish on a shallow baking pan and chill for 5 to 10 minutes. Then flute the edges and pierce in several places with a fork. Chill the pastry again for 20 minutes.
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