Almond Pine Nut Tart

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This almond pine nut tart features a crunchy pâte sucrée crust, sweet almond filling, and toasted pine nut topping.

Yield: 9.5-inch tart

Prep Time20

Cook Time45

Dough Chill1

Total Time2 5

Course: Dessert

Cuisine: French

Servings: slices

In a stand mixer fitted with a paddle attachment, cream together butter and sugar until smooth. Scrape down bowl as needed to ensure thorough mixing. Add egg and egg yolk. Mix until well incorporated.
Add flour and salt. Mix on low speed just until there are no longer any dry streaks of flour. The dough will be crumbly. Gently press dough together. Divide in two equal parts and pat into flat discs. Wrap each tightly in plastic wrap and chill for at least 1 hour, or overnight.
When ready to roll out dough, place one disc on a lightly floured work surface (or between two sheets of wax paper). Roll into a circle about 11-inches in diameter.
Gently transfer dough to tart pan. Use your fingers to press dough against the sides and bottom of pan. Trim the overhang dough along the edges. Sparingly dock the bottom of tart. Cover with plastic wrap and let chill in the fridge while oven preheats.
Preheat oven to 375 degrees F.
Remove plastic wrap from tart. Line tart with parchment paper or aluminum foil and add pie weights or dried beans. Bake for 8 minutes. Remove parchment paper and pie weights. Bake for another 6 minutes. Remove from oven and allow to cool while you prepare filling.

Spread pine nuts in a parchment lined baking sheet. Lightly toast in preheated oven for 5-8 minutes to release oils. Remove from oven and let cool to room temperature.
In a food processor fitted with a blade attachment, pulse together almond flour and confectioners' sugar until well combine. Add corn syrup, almond extract, and egg white. Process until smooth and creamy, about 2 minutes. Scrape down the sides and edges as needed to ensure thorough mixing.
Add sugar and process until combined. Add eggs one at a time, pulsing until incorporated before adding the next egg. Add flour and pulse until mixture is smooth. Pour mixture into cooled tart shell.
Sprinkle cooled pine nuts evenly over filling. Bake for 30-35 minutes until tart crust is rich golden brown and filling is set. Place on wire rack to cool to room temperature. Unmold cooled tart and dust with sifted confectioners' sugar. Slice and serve at room temperature.

Tart dough recipe makes enough for two 9.5-inch tart shells. Use second tart dough within three days. For longer storage, wrap tightly and keep in the freezer for up to two months. Thaw in the fridge overnight and use as usual.