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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 425ºF 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 425ºF oven for 10 to 15 minutes, reduce heat to 375ºF and continue to bake 10-15 minutes until golden brown.