Thread by @lifesafeast

You did it! Here is my recipe for an

Italian Pine Nut Tart (Pinolata)

For one 9- to 10-inch (25-cm) round tart. I use my 13 ½ x 3 ¾- inch (34 x 10-cm) rectangular tart tin + 1 small 4 ¼-inch (11-cm) round tartlet tin.

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INGREDIENTS

1 batch single Sweet Pastry Pie Crust (in my #IsolationBaking ecookbook)


1 cup (100 grams) finely ground blanched almonds

Heaping ½ cup (75 grams) very fresh, lightly toasted pine nuts, finely ground


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4 ½ oz (about 8 tablespoons + 2 teaspoons/ 125 grams) unsalted butter, softened to room temperature

¾ cup (150 grams) sugar

2 whole large eggs

2 large egg yolks

1 tablespoons + 2 teaspoons (25 grams) flour

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5 ½ oz (150 grams) very fresh pine nuts for filling & garnish, lightly toasted if desired

Optional flavorings: 1 teaspoon vanilla extract, 1 tablespoon dark rum, or finely grated zest of one lemon

5 tablespoons apricot jam (traditional) or flavor of your

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choice (I use cherry jam)

Powdered/confectioner’s sugar for dusting

* In my cookbook Orange Appeal, you'll find the flavorings for an orange twist on the recipe)

Prepare my Sweet Pastry Crust recipe or your favorite sweet pie dough (pâte sablée), roll out & carefully

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line a buttered tart tin, fitting in the dough & making sure the corners & sides are well pressed in. Trim the edges level with the top of the tin.

Cover with plastic wrap & refrigerate for 30 minutes.

Preheat the oven to 325°F (170°C).

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Prepare the filling. The easiest and fastest way to toast the pine nuts is to simply place them in a clean skillet over medium-low heat and, shaking the pan constantly, allow them to color ever so slightly then remove immediately from the pan when golden. This step

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is optional but takes only a couple of minutes and adds a lot of flavor.

Place the ground almonds and pine nuts together in a grinder or processor and whiz for several seconds so they are as finely ground as possible.

Place the softened butter with the sugar in a large

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mixing bowl & beat until creamy, fluffy & smooth.

Beat in the whole eggs & the yolks as well as one of the optional flavorings if you choose.

Add the ground almonds and pine nuts, the flour and about a third (50 grams) of the whole pine nuts and beat just until well

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blended and smooth.

Remove the chilled pastry shell from the refrigerator & spread the jam evenly over the bottom, making sure to spread it into the corners & up to the edges.

Pour or spoon the filling batter into the shell on top of the jam and spread, smoothing the

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top.

Sprinkle the remaining whole pine nuts evenly over the top of the filling and gently press onto the filling using the back of a spoon or your fingertips.

Bake the tart for 30 to 35 minutes, depending on your tart pan size & your oven, until the top is slightly

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puffed & a nice golden color. The filling should be set but with a slight give, indicating it is still moist and not baked dry. The edges of the pie crust should be golden and cooked.

Remove the tart from the oven onto a cooling rack & allow to cool.

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Serve at room temperature lightly dusted with powdered sugar. I find that the tart tastes even better the following day, so don’t hesitate to make this tart a day before serving.

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This is the photo in Orange Appeal of the pine nut tart scented with orange, baked, styled, and photographed by the amazing @ilvaberetta (follow her on Instagram) whose Italian husband claimed it excellent!

Buon appetito!