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