Petits Pignolas

Pine Nut Tartlets

Preparation info

  • Makes


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Until the mid-nineteenth century, the Landes region south of Bordeaux was so marshy that the inhabitants had to walk on stilts to reach their fields. Eventually pine trees were planted to reclaim the land, and pine nuts became part of the local repertoire, and with them Pignolas that taste even better than macaroons. For a decorative touch, a few pine nuts are scattered on the tarts halfway through baking. If added too soon, they will sink to the bottom of the filling.