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Almond and Pine Nut Tart Recipe
|Butter||4 Ounce, softened (115 Gram, 1/2 Cup)|
|Ground almonds||5 Ounce (150 Gram, 1 1/4 Cups)|
|Pine nuts||4 Ounce (115 Gram, 1 1/3 Cups)|
|Seedless raspberry jam||60 Milliliter (4 Tablespoon)|
|Icing sugar||1 Tablespoon (Confectioners, For Dusting)|
|Plain flour||6 Ounce (All Purpose, 1 1/2 Cups, 175 Gram)|
|Caster sugar||2 1⁄2 Ounce (Superfine, 65 Gram, 1 1/2 Cups)|
|Baking powder||1⁄4 Teaspoon|
|Chilled butter||4 Ounce, diced (115 Gram, 1/2 Cup)|
Serving size: Complete recipe
Calories 3827 Calories from Fat 2520
% Daily Value*
Total Fat 290 g446.1%
Saturated Fat 125.7 g628.5%
Trans Fat 0 g
Cholesterol 884.2 mg
Sodium 459 mg19.1%
Total Carbohydrates 277 g92.2%
Dietary Fiber 10.5 g42.2%
Sugars 90.4 g
Protein 44 g89%
Vitamin A 123.2% Vitamin C 1.5%
Calcium 22.8% Iron 46.6%
*Based on a 2000 Calorie diet
2. Press the dough into a 23cm/9in loose-based fluted flan tin (quiche pan). Chill for 30 minutes.
3. Cream the butter and sugar with an electric mixer until light, then use a wooden spoon to beat in the egg and egg yolks a little at a time, alternating them with the almonds. Beat in the nuts.
4. Preheat the oven to 160°C/325°F/ Gas 3. Spread the jam evenly over the pastry base, then spoon in the filling. Bake for 30-35 minutes until golden, or until a skewer inserted in the centre of the tart comes out clean.
5. Transfer to a wire rack and leave to cool, then carefully remove the side of the tin, leaving the tart on the tin base. Dust with icing sugar and serve with whipped cream.