DessertPies & TartsProvencal RecipesTasteViktorija Todorovska

Provencal Dessert Pine Nut Tart (Tarte aux Pignons)

Pine Nut Tart (Tarte aux Pignons)

Tarte aux pignons or a pine nut tart is the Provencal version of pecan pie or walnut tart. The sweet base for the tart is a shortcrust pastry shell (pâte sablée) this dessert is a specialty from the village of Bormes-les-Mimosas.

Discover other Mediterranean recipes in this cookbook Provence Food and Wine: The Art of Living,blank filled with simple to make Provencal classics and tempting photography by François Millo.

Pine Nut Tart (Tarte aux Pignons)

Pine Nut Tart (Tarte aux Pignons)

This recipe includes the pie crust, which is easy to make. However, if you would rather skip that step you can buy a prepared pie crust. If you like shortbread cookies, you will like this crust, and the sweet filling speaks for itself.
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Prep Time 20 mins
Cook Time 35 mins
Total Time 57 mins
Course Dessert
Cuisine French, Provencal
Servings 8 servings

Ingredients
  

For the pastry shell:

  • 1 ¼ cup All Purpose Flour
  • ½ tsp Sea Salt
  • 1 tsp Sugar
  • 1 stick (8 tbsp) chilled butter cubed
  • ¼ cup ice water

For the filling:

  • 2 tbsp Raisins
  • 4 tbsp rum divided
  • ½ cup Apricot or Peach Jam
  • 6 tbsp Butter creamed
  • 5 tbsp Sugar
  • 1 cup Ground Almonds
  • 2 Eggs
  • ½ cup Pine nuts roughly chopped

Instructions
 

To make the pie shell:

  • In the bowl of a food processor, combine the flour, salt and sugar. Add the butter and pulse for 15 seconds, until the dough resembles coarse meal.
  • Slowly add the water, continuing to pulse for another 15 seconds, until clumps start to form. Do not overprocess. The dough should not be a solid ball.
  • Place the dough on a working surface and gently form into a ball. Divide in two and flatten each half to a ½ disk.
  • Preheat the oven to 375 degrees F.
  • Take dough out of the refrigerator and let it sit at room temperature until it starts to soften and can be rolled out. The dough should not be too soft as it will stick.
  • Roll out dough to a ¼-inch thickness between two sheets of plastic wrap or wax paper.
  • Wrap the disks in plastic wrap and refrigerate at least 40 minute. At this point, the dough can be frozen for up to a month.
  • Transfer the dough to a 9-inch tart pan with a removable bottom and press into the corners of the tart pan. Cut off any excess dough.

To make the filling:

  • In a cup, soak the raisins in 2 tablespoons rum for at least 2 hours or overnight.
  • In a small bowl, combine the jam and the remaining 2 tablespoons rum.
  • In a medium bowl, combine the butter and sugar and beat with an electric mixer on low speed until creamy.
  • Add the eggs and continue beating on medium speed until the eggs are incorporated.
  • Add the ground almonds and beat for an additional minute until the mixture is uniform.
  • Add the jam and the raisins soaked in rum and stir well.
  • Pour the filling into the prepared tart shell and distribute evenly.
  • Distribute the pine nuts evenly on the tart and bake for 35 minutes, until the crust and top are golden brown.
  • Serve at room temperature.
Keyword French Desserts, Pine Nuts, Tarts
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Viktorija Todorovska

Viktorija Todorovska

A Mediterranean soul, Viktorija Todorovska loves nothing better than exploring the foods, wines, and trails of this sunny region, savouring life. Currently living in Nice, she immerses herself in the art of living

Cookbook author, teacher, and sommelier, Viktorija is passionate about sharing her knowledge of food and wine with the world. She writes, teaches classes and guides travellers through her favourite towns and villages. Find out more about Viktorija on her website Sip Taste Share.

Meet Viktorija and discover the secrets of Provencal rosé during her weekly Rosé Wine Tasting with Niçoise Street Food class at Les Petits Farcis in Nice's Old Town.

Check out Viktorija’s books on Provence:

Provence Food and Wine: The Art of Living
and
Nice Cuisine and the Art of Living

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