Do you know what I found out when making this Dish? That Tara dislikes pine nuts. On the outside, I displayed the appropriate amount of understanding, saying things like “I understand. There are some foods that just taste odd”. I then nodded my head in a sympathetic manner.
However, on the inside I was thinking “Mu ha ha ha ha!! This tart is mine, mine all MINE I tells ya’!!” Outwardly, I was as compassionate as Mother Theresa. Inwardly, I was Daffy Duck hording gold. Eh, I’m a hypocrite. But for this tart, I can live with that.
This recipe is Italian in its roots, and is supposedly from the Lazio region. Thus, my look and in depth coverage of Roman cuisine draws nigh to a close. If only I had someone to tell me the Italian name for “Fig and Pine Nut Tart”.
- 1 prepared 9″ pie crust
- 1/2 cup butter, room temperature
- 1/2 cup confectioners’ sugar
- 3 egg yolks
- 1 cup ground almonds
- 1 egg white
- 1 cup roasted pine nuts
- 1/2 cup fig preserves
Preheat oven to 325 degrees F.
Place pie crust into a 9-inch tart pan with removable bottom. Pack the dough securely against the side of the pan. Set aside tart pan in freezer.
In a large mixing bowl, cream together butter and confectioners’ sugar until butter is whipped. Mix in the egg yolks one at a time, adding 1/3 cup of ground almonds each time you add an egg yolk. Mix well. Once all of the egg yolks and ground almonds are combined, mix in egg white until fully inorporated.
Pour in pine nuts into the almond paste, and fold in carefully.
Remove tart pan from freezer. Spoon 1/2 cup of fig preserves on the bottom of the tart pastry. Spoon the nut mixture over the preserves.
Place in oven for 30 minutes. Remove and allow to cool for 10-20 minutes. Once cooled, remove the side of the tart pan. Slice and serve.