This recipe is my husbands favourite due to its buttery richness. Hence why I’m making this for his birthday. Perfect served cold with freshly whipped cream on the side. It comes from an old Italian cookbook, but it looks like an Italian version of a traditional English tart to me. Enjoy
115g/8 tbsp unsalted chilled butter
175g/1 1/2 cup plain flour
65g/1/3 cup caster sugar
1/4 tsp baking powder
1 egg yolk
Pinch of salt
Mix all the ingredients together in a mixer. Though you could do it ‘old school’ and form a well of the dry ingredients on a bench and mix in the butter and egg yolk in the middle. It should form a very crumbly pastry. It’s way too crumbly to roll out, so just pour it into a tart pan and mould it with your hands. Chill it in the fridge for 30 minutes.
While that’s chilling, prepare the filling. Hey that rhymes 😄
115g/8 tbsp unsalted softened butter
115g/1/2 cup caster sugar
2 egg yolks
150g/1 1/4 cups ground/meal almonds
115g/1 cup pine nuts
4 tbsp raspberry jam
Icing sugar, for dusting
Whipped cream, to serve
Cream the butter and sugar together in a mixer until light and fluffy. Beat in the egg and egg yolks one at a time and slowly sift in the almond meal. Stir through the pine nuts.
To assemble, spread the raspberry jam on the chilled pastry base and then spread the almond and pine nut filling.
Bake in a preheated oven 160*C/325*F. Bake for 30-35 minutes until the top is golden brown. Wait until the tart is completely cooled before serving. If you have a loose base tart pan, you can carefully remove the tart from the tin; if not, you can cut and serve from the pan. Dust with icing sugar and serve with the whipped cream to cut through the sugary goodness. If you have an issue with wasting egg whites from using 3 egg yolks in the recipe, I usually also make some meringues.