Pine Nut & Almond Torte
Ingredients
- 1 quantity of flan pastry (pâte sucrée)
- 120 gr. (4½ oz.) butter, softened
- 175 gr. (6 oz.) caster sugar
- 3 tbsp. plain flour
- 2 eggs + 2 egg yolks lightly beaten together
- 175 gr. (6 oz.) ground almonds
- 165 gr. (5½ oz.) pine nuts
- 6 flat tbsp. apricot jam
- Double cream for serving
- Preheat oven to 170ºC. Use a 20 cm. (8") loose-bottomed flan tin.
Method
Make the flan pastry according to the recipe, blind bake and bring to the stage where it is ready to be filled.
Whilst the flan case is in the oven, make the filling.
Put the butter into a food processor and beat until it is light and creamy. Add the caster sugar and continue beating until it is light and fluffy,
Sprinkle over the flour, and with the machine running, add the beaten eggs a little at a time. Fold in the ground almonds and 50 gr. (2 oz.) of the pine nuts.
Spread the apricot jam over the cooked pastry case, then add the almond filling. Smooth over with a palette knife and sprinkle the rest of the pine nuts over the top. Press them lightly down so that they don’t burn whilst cooking.
Bake in the oven for about 40 minutes until the pastry is brown and crisp (covering the top with aluminium foil if necessary).
Cool for 5 minutes, then remove from the tin and transfer to a wire rack to cool.
Serve at room temperature with cream.