Almond Pine Nut Tart Recipe

Instructions

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1.� 1. Preheat the oven to 220C, 425F, Gas Mark 7. Roll out pastry on a floured work surface and use to line a 25cm/10-inch flan tin.
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2. Prick the bottom of the pastry with a fork, line with greaseproof or parchment paper and fill with baking beans. Bake in the oven for 10 minutes then remove from the oven and allow to cool a little.
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3. Meanwhile, place the almond paste, butter, sugar and almond extract in a mixing bowl and beat with an electric mixer until smooth.
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4. Add one egg at a time to the almond mixture, mixing well between each addition.
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5. Add the flour and baking powder and beat until smooth. Set aside.
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6. Place the apricot jam in a small saucepan, heat gently, stirring, then spread over the base of the partly cooked flan case.
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7. Pour the almond mixture into the pastry case, sprinkle with the pine nuts and return the flan to the oven for 10 to 15 minutes.
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8. Reduce the oven temperature to 190C, 375F, Gas Mark 5 and continue to bake for a further 10-15 minutes until golden brown. Serve hot or cold.

End of instructions