Roman Almond & Pine Nut Tart
Inspired by the classic almond tart from Roman pastry shops, this tart features a rich almond-paste filling, a generous topping of pine nuts, and a dense, satisfying texture.
Ingredients
tart crust (10- or 11-inch (25- or 28-cm), unbaked, made from Sweet Tart Dough)
1
pine nuts (pignoli)
1/4 cup
canned almond paste (cut into 1/2-inch (1-cm) cubes)
8 ounces (about 1 cup/225 grams)
granulated sugar
3/4 cup
large eggs
2
unsalted butter (softened)
8 tablespoons (1 stick)
large egg yolks
2
vanilla extract
2 teaspoons
lemon zest (finely grated)
2 teaspoons
all-purpose flour (spoon flour into a dry-measure cup and level off)
3/4 cup
Confectioners' sugar (for finishing)
to taste
Instructions
1
Step 1
Position a rack in the lowest level of the oven and preheat to 350°F (180°C).
2
Step 2
Combine the almond paste and sugar in the bowl of a stand mixer. Beat with the paddle attachment at medium speed until the mixture becomes fine crumbs, about 2 minutes. Add one egg and continue beating until the mixture becomes a thick paste.
3
Step 3
Beat in the butter until fully incorporated. Stop and scrape down the bowl and paddle. Beat in the second egg, then the yolks, beating until smooth after each addition. Stop and scrape down the bowl and paddle.
4
Step 4
Beat in the vanilla extract and lemon zest, then add the flour and beat just until combined.
5
Step 5
Give the filling a final stir with a large rubber spatula, then scrape it into the prepared tart shell. Smooth the filling in the shell with a small offset spatula.
6
Step 6
Scatter the pine nuts over the almond filling and gently press them with your palm so they adhere.
7
Step 7
Bake the tart until the crust is cooked through and the filling is set and well browned, 30 to 35 minutes. Cool the tart on a rack.
