Recipe | Sweet
Almond Tart (Pinolata)

Julie Biuso author of Julie Biuso’s Italian Cooking, CJ Publishing.

125 g butter, softened

  • Beat in warmed bowl until light and creamy

150 g caster sugar

  • Beat into butter

25 g flour

  • Sprinkle over butter

2 eggs

2 egg yolks

  • Lightly beat together

  • Beat into butter mixture by degrees

175 g ground almonds

50 g pine nuts

  • Fold into butter mixture

Pastry

  • Put in greased pie dish

6 tablespoons apricot jam or conserve

  • Spread jam over pastry

  • Fill with Almond filling

  • Smooth the top

+100 g pine nuts

  • Sprinkle over filling

  • Bake at 180 cups for 40 minutes – until pastry is browned and crisp on the base (drape a piece of aluminium foil over the top of the pie to deflect the heat once it has coloured).

  • Cool for 5 minutes

  • Remove

  • Transfer to cooling rack

Cream

  • Serve with Tart