Almond Tart (Pinolata)

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

Almond Tart (Pinolata)
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  1. 125 g butter, softened
  2. 150 g caster sugar
  3. 25 g flour
  4. 2 eggs
  5. 2 egg yolks
  6. 175 g ground almonds
  7. 150 g pine nuts (in 50 gram and 100 gram batches)
  8. Rolled out Pastry
  9. 6 tablespoons apricot jam or conserve
  1. Beat butter in warmed bowl until light and creamy
  2. Beat sugar into butter
  3. Sprinkle flour over butter
  4. Lightly eggs and egg yolks beat together
  5. Beat eggs into butter mixture by degrees
  6. Fold almonds and 50 grams of pine nuts into butter mixture
  7. Put pastry in greased pie dish
  8. Spread jam over pastry
  9. Fill pastry with Almond filling
  10. Smooth the top
  11. Sprinkle another 100 grams of pine nuts over filling
  12. 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).
  13. Cool for 5 minutes
  14. Remove from oven
  15. Transfer to cooling rack
  1. Serve with Cream
Adapted from Julie Biuso’s Italian Cooking
Adapted from Julie Biuso’s Italian Cooking
Balagan Recipes
Julie Biuso author of Julie Biuso’s Italian Cooking, CJ Publishing.

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