A good friend of mine who is in my French class, told me about a tart she has eaten when visiting France. The look on her face when she told the story of how delicious it was, inspired me to try and find the recipe and make it for her. I hope I was able to replicate the experience.
It is a tart made with sweet pastry, frangipane and topped with lots of roasted pine nuts that you push into the frangipane. The recipe I found did not call for you to blind bake the pastry first. Next time I might try that and see if it improves the taste. I made a long rectangle tart, a round one and some little ones. When I make pastry I always double the recipe and freeze the remainder for the next tart.
1 recipe pâte sucrée (sweet pastry)
340g (23/4 cups)plain flour
a pinch of salt
150 g unsalted butter
90 g icing sugar
2 eggs beaten
Sift the flour and salt onto a work surface and make a well in the centre. Put the butter in the well and rub the butter through until the mixture resembles breadcrumbs. Add the icing sugar and then the eggs and knead a few times to bring it together. Then wrap in cling wrap and put in the fridge for at least an hour.
3/4 cup pine nuts, toasted in a 350° oven for about 4 minutes.
For the Frangipane filling
250g of unsalted butter
40 g of plain flour
2 cups cups almond meal
3/4 cup icing sugar
5 eggs, separated
250 grams unsalted butter, cut into small cubes
Preheat oven to 350°F. Butter and flour six 4-inch round tartlet pans with removable bottoms. Roll the dough out to a thickness of 1/4 inch and line the pans. Prick the bottom of the shells all over with a fork. Place in the refrigerator and chill for at least 30 minutes.
Place the almond meal and all but 1 tablespoon of the icing sugar and flourin a mixing bowl. Add the butter then eggs one at a time, puréeing after each addition.
Pour the filling into the shells. Press 2 tablespoons of pine nuts into each tartlet.
Set the shells on a baking tray and place in the lower third of the oven. Bake for 10 minutes. Raise the tarts to the middle rack of the oven and bake for an additional 20-25 minutes. To serve, remove the tartlets from the oven and place on a rack to cool slightly. Serve warm or at room temperature.
They are delicious with ice cream or double cream. Some have even suggested lavender ice cream
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