Raspberry Tarts with Pine Nut Cream Filling

Pastry:
2 cups unbleached all-purpose flour
1/3 cup granulated sugar
10 tablespoons (1 1/4 sticks) unsalted butter,
    cold, cut into small pieces
1 tablespoon water
1 tablespoon fresh lemon juice

Filling:
3/4 cup pine nuts
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
3 eggs
1/4 cup unbleached all-purpose flour
2 tablespoons kirsch

Topping:
3/4 cup apricot jam
1/4 cup water
3 cups fresh raspberries

To make the pastry, process the flour, sugar, and butter in a food processor fitted with the metal blade until the mixture resembles coarse meal. Add the water and lemon juice. Using repeated pulses, process until the dough starts to gather into a ball. Wrap in plastic wrap and refrigerate 1 hour.

Roll out the dough 1/8 inch thick on a lightly floured surface. Line eight 4-1/2 inch tart pans with the dough, Trim and crimp the edges. Freeze for 15 minutes.

Heat the oven to 375 degrees F. Line the tart shells with parchment paper and weight with dried beans or pie weights. Bake on a baking sheets just until edges begin to brown, about 15 minutes. Remove the beans and paper and let cool.

To make the filling, process the pine nuts in a food processor fitted with a steel blade until very finely chopped. Add the butter, sugar, eggs, flour, and kirsch and process 1 minute. Spoon the filling into the tart shells almost to the tops. Bake until the filling is puffed and brown and shells are golden, 15 to 20 minutes. Let cool to room temperature and then remove tarts from pans.

To make the topping, heat the apricot jam and water in a small saucepan until melted and smooth. Dip each raspberry into the glaze to coat it, and arrange raspberries over the tarts to cover completely. Serve within several hours.