Almond Tart (Pinolata)

I quite like Italian tarts. This was is “almond” flavoured. 

Almond Tart (Pinolata)


  • 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


  • 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


Serve with Cream
Adapted from Julie Biuso’s Italian Cooking
Julie Biuso author of Julie Biuso’s Italian Cooking, CJ Publishing.

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