Roman Almond and Pine Nut Tart
Blog post by Katye.
The fourth recipe I made from the Sweet Tarts & Pies section (the 62nd recipe overall in this book) of The Modern Baker by Nick Malgieri, was the one for Roman Almond & Pine Nut Tart, on pages 176-177. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
This is a really great tart…I was attracted to it because it had lemon in it, but I wasn’t really sure what to expect with almond paste and pine nuts. Turns out this is one very nice dessert.
I used one-third recipe of the Sweet Tart Dough for a 6″ tart pan. The ingredient list for the crust: all-purpose flour, sugar, baking powder, salt, unsalted butter, and eggs. I used one-third of the filling recipe for this 6″ tart. The ingredient list for the filling: almond paste, sugar, eggs, butter, vanilla, lemon zest, and flour. I used one-third of the topping recipe for this 6″ tart. The ingredient list for the topping: pignoli (pine nuts) and confectioner’s sugar. Tart crusts are so easy to roll out with this dough, it fits together in just moments. The filling was easy and 1/3 of the recipe fit exactly into the pan perfectly. The little pine nuts go on the top, it baked for 22 minutes and after it cooled on the rack, I unmolded it and sprinkled on the powdered sugar.
Okay, you are waiting to hear how it tasted, right? This is my new favorite from this book. It is sweet but not overly so, it has a lovely taste with the almonds, lemon, pine nuts, and little sprinkling of powdered sugar. It’s hard to describe other than to say it is absolutely delicious. In the side bar Malgieri says that tarts like these are found in many pastry shops in southern Italy…lucky patrons indeed. Definitely a repeat.