Instructables
Picture of PIGNOLI TART
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Variations...include apple, pine nuts, pear, almond and berries...
 
 
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Step 1: INGREDIENTS

Picture of INGREDIENTS
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for the tart shells...
2 sticks of butter
2 1/2 cups of flour
1/2 cup of ice cold water

for the 9 oz. of almond paste...
6 oz. of slivered blanched almonds
1 3/4 cups confectionary sugar
1 egg white

for the batter...
9 oz. of almond paste ( from above receipt or one store bought 9 oz. package of almond paste)
1/2 stick of butter
1/2 cup of sugar
4 eggs
1 teaspoon of almond extract
1 teaspoon of vanilla
1 lemon rind (grated)

1/2 teaspoon of baking powder
1/2 cup of flour

4 oz. of orange marmalade ( heated in a small saucepan)

toppings...
2 apples sliced finely chopped (optional)
6 oz pine nuts ( roasted)


Step 2: MAKING THE TART SHELL

Picture of MAKING THE TART SHELL
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In a stand mixer, combine the butter and sugar, blend until roughly mixed, (do not over mix) add in the flour and mix until smooth in texture, gradually add the ice water... a little at a time until the dough forms a ball. Do not over mix nor add in too much water...use only as much water as required to form a ball. 

NOTE: the least amount of mix time and water will make for a much more pliable dough and much less tough and more flaky...

Step 3: MAKING THE ALMOND PASTE

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In a food processor, process the almonds until they resemble a fine flour like consistency. In a stand mixer, add in the processed almonds with the confectionary sugar along with the egg white.

In a non stick skillet, roast the pine nuts until golden in color.

Step 4: ALMOND PASTE BATTER

Picture of ALMOND PASTE BATTER
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In a stand mixer, combine the almond paste with the sugar, eggs, vanilla, almond extract, lemon rind, and mix until well combined then add in the flour mixed with the baking powder and continue until thickened.

Step 5: ASSEMBLY

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After preparing the tart shells, in a small saucepan on a low temperature, heat the orange marmalade until liquified and brush it onto the pastry shell while its still hot . I brush the sides as well as the bottom, this provides for a wonderful "surprise" between the batter and the pastry shell. 
These sound amazing. I love pignoli!
tinpie (author)  scoochmaroo1 year ago
thank you so much....they taste great, i have been making variations of these for years