This recipe serves
6-8
Pignola
Pine nut tart
Ingredients
- Sweet Pastry
- 250g
- 4
- Half tsp
- 100g
- 3
- 125g
- Filling
- 125g
- 150g
- 100g
- 135g
- 3
- 30g
- Half tsp
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- Plain flour
- Medium eggs
- Salt
- Sugar
- Drops vanilla essence
- Unsalted butter
- Butter
- Pine nuts
- Ground blanched almonds
- Sugar
- Medium eggs
- Cornflour
- Baking powder
Tips
You can use bought in sweet pastry
Cook
- Set your oven (190c 375f)
PASTRY - Sieve flour, salt and sugar into bowl
- Rub the butter into flour mixture till its flaky
- Make a well in the centre
- Gently whisk eggs and vanilla essence
- Add egg to flour and work together with a fork till well mixed
- Flour you hands and knead for no longer than 1 minute
- Roll out pastry to fit pan, prick base evenly with a fork
- Refrigerate
TART - Melt 45g butter in a frying pan
- Saute on a medium heat till golden brown and leave to cool
- Melt remaining butter in saucepan and leave to cool
- Mix almonds and sugar in bowl with whisk
- Add eggs one by one, mixing and beating them in
- Sieve the cornflour and baking powder into the mix
- Fold in carefully with spatula
- Fold in melted butter carefully with spatula
- Pour mixture into tart base
- Bake for 10 minutes
- Quickly take out of oven, sprinkle with pine nuts
- Bake for 15-20 minutes or till the pastry is brown
- Take out of oven, unmold and leave to cool
Equipment required
- 2 mixing bowls
- 30 cm pie pan with removable
- base
- Fine sieve
- Fork
- Frying pan small
- 1 Small sauce pan
- Heavy whisk
- Spatula
Regional French food
This recipe originates from:
The Southwest