Archive recipe

Pine Nut Tart

Name: Pine Nut Tart
Yield: 8 servings
Ingredients: 2 cups flour; 6 oz butter; 3 eggs; 3/4 cup sugar; 1 cup ground almonds; 1/2 cup breadcrumbs; 1/2 cup pine nuts; 1 tsp cinnamon; 1 tbsp rosewater

A sweet tart filled with ground nuts, sugar, and eggs and topped with pine nuts.

Pine nuts were a costly ingredient and a mark of a generous table. Ground into a filling with sugar and eggs and baked in a tart shell, they made a rich sweet that appears in the banqueting books of the period.

The dish

3 of 9 items checked

Pine Nut Tart

Serves 8 · 3 of 9 items checked · 5 aisles

Dairy & Eggs

6 ozbutterChecked by You
3eggs

Bakery

½ cupbreadcrumbs

Pantry / Durable

2 cupsflour
¾ cupsugar
1 cupalmondsChecked by You
½ cuppine nuts

Spices & Seasoning

1 tspcinnamonChecked by You

Other

1 tbsprosewater

Cooking Instructions

Line a tart pan with a short pastry and chill it.
Beat eggs with sugar, then stir in ground almonds, breadcrumbs, and melted butter.
Flavor the filling with cinnamon and a little rosewater.
Pour it into the shell and scatter pine nuts over the top.
Bake until set and golden, then cool and dust with sugar.

Served at

The duke's banquet · Rome, Italy