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Pine Nut Almond Tart

Source of Recipe

Wisconsin Trails Magazine, 1988


List of Ingredients

PASTRY:
1 cup flour
6 tablespoons butter, sliced
2 teaspoons sugar
1 egg

FILLING:
1/2 cup apricot preserves
8 ounces almond paste
4 ounces butter
1/3 cup sugar
1/4 teaspoon almond extract
4 eggs
1/4 cup flour
1/2 teaspoon baking powder
3/4 cup pine nuts


Recipe

In a food processor or with a pastry blender combine the flour, butter and sugar. Blend until flour mixture resembles cornmeal, add egg and combine well. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the butter, and reform it into a ball. Cover with plastic and refrigerate 30 minutes. Roll out pastry and fit into a 10-inch pan with a removable bottom. Prick bottom and place in freezer 10 minutes. Bake in preheated 425�F oven for 10 minutes; cool.

In a small saucepan heat apricot preserves, strain and spread over pastry. With a mixer, combine until smooth the almond paste, butter, sugar and almond extract. Add one egg at a time, mixing until well combined. Add flour and baking powder and beat until smooth. Pour into pastry and sprinkle with pine nuts. Bake in 425�F oven for 10 to 15 minutes, reduce heat to 375�F and continue to bake 10-15 minutes until golden brown.