Pinolata

Pinolata

Pine nut torte

By
From
How to Cook Pastry
Serves
6
Photographer
Peter Cassidy

This version of the classic Italian tart was a great hit at the school when we tasted it with morning coffee. It would be the perfect finale to an al fresco lunch, served warm with crème fraîche. You will need a 24cm loose-based flan tin (or ring).

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
extra flour, to dust

For the filling

Quantity Ingredient
120g butter, softened
175g caster sugar
3 tablespoons plain flour
2 eggs
2 extra yolks
175g ground almonds
165g pine nuts
6 tablespoons apricot jam or conserve

Method

  1. Roll out the chilled pastry on a lightly floured surface to a 3mm thickness and use to line the loose-based flan tin or flan ring set on a baking sheet. Cover with cling film and chill in the fridge until very firm to the touch, 20–30 minutes. Meanwhile, heat the oven to 190°C.
  2. Blind bake the pastry case for 15–20 minutes, ensuring the paper is pushed well into the corners of the pastry and the excess paper is folded over the edge of the case, to help prevent the pastry from browning. Remove the beans and paper, taking care as the pastry will still be very soft, and bake for a further 5 minutes until sandy to the touch. Remove from the oven and reduce the oven temperature to 180˚C.
  3. Meanwhile, to make the filling, put the butter in a lightly warmed bowl and beat with an electric whisk until light and creamy. Beat in the sugar and continue beating until the mixture is pale and fluffy. Sprinkle over the flour.
  4. Beat the whole eggs and yolks together in a separate bowl, then beat into the creamed mixture a little at a time. Fold in the ground almonds and 50g of the pine nuts.
  5. Spread the apricot jam or conserve over the base of the cooked pastry case, then spoon in the almond filling. Smooth the surface with a knife and sprinkle the remaining pine nuts over the top.
  6. Bake for about 40 minutes, or until the filling has set and the top is lightly browned. If the top starts to brown too much before it is cooked, place a piece of foil over the tart once the pastry has coloured. If the middle still seems uncooked and the nuts are in danger of getting too brown, lower the oven temperature and cook for an extra 10–20 minutes.
  7. Remove from the oven and leave for 5 minutes, before carefully removing the tart from the tin while still warm and transferring it to a wire rack to cool. Serve warm or at room temperature, with cream or crème fraîche.
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