Pine Nut Tart Recipe

In medium bowl, with fork, stir flour, 2 tablespoons sugar, and 1/2 teaspoon salt.
With pastry blender or two knives used scissor fashion, cut in shortening and 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs.
Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together.
Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 425°F.
On lightly floured surface, with floured rolling pin, roll dough into 14 inch round.
Press dough onto bottom and up side of 11" by 1" round tart pan with removable bottom.
Fold overhang in and press against side of tart pan to form a rim 1/8 inch above edge of pan.
With fork, prick dough in 1 inch intervals to prevent puffing and shrinking during baking.
Line tart shell with foil and fill with pie weights, dried beans, or uncooked rice.
Bake tart shell 20 minutes; remove foil with weights and bake 10 minutes longer or until golden. (If crust puffs up during baking, press it to pan with back of spoon.)
Turn oven control to 375°F.
In food processor with knife blade attached, pulse almonds, cornstarch, baking powder, and remaining 1/4 teaspoon salt until almonds are very finely ground.
In large bowl, with mixer at low speed, beat almond mixture, remaining 2/3 cup sugar, and 6 tablespoons softened margarine or butter (3/4 stick) until crumbly.
Increase speed to medium high and beat until well combined, about 3 minutes, constantly scraping bowl with rubber spatula.
Add eggs, 1 at a time, vanilla, and almond extract; beat until smooth.
Pour filling into warm tart shell.
Arrange pine nuts evenly over filling.
Bake tart 20 minutes or until golden and filling is firm.
Cool tart in pan on wire rack.
When cool, carefully remove side from pan.