Almond and pine nut tart

AT A GLANCE

  • Serves 6 people

At La Colombe d'Or, this simple tart is served with a glass of the famous sweet wine Muscat de Beaumes de Venise. A light syrup made with the same wine adds a luxurious touch.

  • 130 gm caster sugar
  • 100 gm butter, softened
  • Finely grated rind of 1 orange and 1 lemon
  • 130 gm lightly beaten egg (about 2)
  • 130 gm almond meal
  • 30 ml dark rum
  • 80 gm pine nuts
  • For dusting: icing sugar
  • To serve: crème fraîche or double cream
  •  
  • Sweet pastry
  • 250 gm plain flour
  • 175 gm chilled butter, coarsely chopped
  • 65 gm caster sugar
  • 65 gm almond meal
  • 1 egg
  •  
  • Beaumes de Venise syrup
  • 220 gm caster sugar
  • 100 ml Muscat de Beaumes de Venise
  • Scraped seeds of ½ vanilla bean
  • Juice of ½ orange
01   For sweet pastry, combine flour, butter and a pinch of salt in a bowl and rub in butter with fingertips until mixture resembles fine crumbs. Add sugar and almond meal, rub in to combine well, then mix in egg. Turn out onto a lightly floured surface and knead lightly, then form into a disc, wrap in plastic wrap and refrigerate to rest (1-2 hours).
02   Meanwhile, beat sugar, butter and citrus rinds in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, then beat in egg. Stir in almond meal and rum and set aside until required.
03   Preheat oven to 160C. Roll out pastry on a lightly floured surface to a 3mm-thick rectangle and line an 11cm x 35cm rectangular tart tin, pressing pastry into corners. Trim edges and refrigerate to rest (1 hour).
04   Spoon almond mixture into tart case, smooth top, scatter with pine nuts and dust heavily with icing sugar. Bake until golden and cooked through (45 minutes to 1 hour) then set aside to cool to room temperature.
05   For Beaumes de Venise syrup, simmer ingredients and 60ml water in a saucepan over medium-high heat until reduced to a light syrup (3-4 minutes), then set aside to cool.
06   Serve slices of tart, dusted with icing sugar, with Beaumes de Venise syrup and a dollop of crème fraîche or double cream.

Topics:

ALMONDS, CHEFS' RECIPES, RUM, PINE NUTS, BAKING, PASTRY, DESSERT, FRENCH, SPRING, VANILLA

Recipe:

LA COLOMBE D'OR, FRANCE

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2013

Oct 2013

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