I quite like Italian tarts. This was is “almond” flavoured.
Almond Tart (Pinolata)
Ingredients
- 125 g butter softened
- 150 g caster sugar
- 25 g flour
- 2 eggs
- 2 egg yolks
- 175 g ground almonds
- 150 g pine nuts in 50 gram and 100 gram batches
- Rolled out Pastry
- 6 tablespoons apricot jam or conserve
Instructions
- Beat butter in warmed bowl until light and creamy
- Beat sugar into butter
- Sprinkle flour over butter
- Lightly eggs and egg yolks beat together
- Beat eggs into butter mixture by degrees
- Fold almonds and 50 grams of pine nuts into butter mixture
- Put pastry in greased pie dish
- Spread jam over pastry
- Fill pastry with Almond filling
- Smooth the top
- Sprinkle another 100 grams of pine nuts over filling
- Bake at 180º C for 40 minutes – until pastry is browned and crisp on the base (drape a piece of aluminium foil over the top of the pie to deflect the heat once it has coloured).
- Cool for 5 minutes
- Remove from oven
- Transfer to cooling rack
Notes
Serve with Cream
Adapted from Julie Biuso’s Italian Cooking