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A period dish

Pine Nut Tart

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

Serves 8

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.

Ingredients

Dairy & Eggs

  • 6 oz butter
  • 3 eggs

Bakery

  • 1/2 cup breadcrumbs

Pantry / Durable

  • 2 cup flour
  • 3/4 cup sugar
  • 1 cup almonds
  • 1/2 cup pine nuts

Spices & Seasoning

  • 1 tsp cinnamon

Other

  • 1 tbsp rosewater

Method

  1. Line a tart pan with a short pastry and chill it.

  2. Beat eggs with sugar, then stir in ground almonds, breadcrumbs, and melted butter.

  3. Flavor the filling with cinnamon and a little rosewater.

  4. Pour it into the shell and scatter pine nuts over the top.

  5. Bake until set and golden, then cool and dust with sugar.

Served at

The duke's banquet · Rome, Italy