Name: Roman Almond & Pine Nut Tart
Yield: Makes one 10- or 11-inch (25- or 28-cm) tart, about 10 servings
Cuisine: United States
Ingredients: ½ cup pine nuts (pignoli); Confectioners’ sugar for finishing; 2 large egg yolks; 8 tablespoons (1 stick) unsalted butter, softened; 2 teaspoons vanilla extract; 8 ounces (about 1 cup/225 grams) canned almond paste, cut into ½-inch (1-cm) cubes; ⅓ cup granulated sugar; 2 teaspoons finely grated lemon zest; ⅓ cup all-purpose flour (spoon flour into a dry-measure cup and level off); One 10- or 11-inch (25- or 28-cm) tart crust, unbaked, made from Sweet Tart Dough; 2 large eggs

Preparation info

Makes one 10- or 11 inch 25- or 28 cm ) tart, about
10
servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Tarts like this are available in one form or another in many pastry shops in southern Italy. This one was inspired by a tart I tasted in the late 1980s at Giolitti, an elegant Roman pastry shop mostly known for its exquisite gelati. Though the Roman version is baked in a deeper pan, I like to use a tart pan with a removable bottom. That way the tart is only 1 inch (