Pine Nut Tart (Tarte aux Pignons)

Pine Nut Tart (Tarte aux Pignons)

Another dessert, sorry. I hadn’t planned to make another dessert right on the heels of several other desserts. Especially not a pie or tart. But I got my pastry dough schedule out of whack. Most of my pastry recipes make enough dough for a double crust pie. My schedule got out of whack when I made a Raspberry and Fig Pie last week that I’ll blushingly refer to as– topless. My initial remedy for the leftover disc of dough was the Butterscotch Peach Pie that soon followed. However after I started, that peach pie told me it wanted to be an all-American lattice-topped pie. Which means 2 crusts and 2 discs of dough. When pie speaks to you, I suggest you listen. So that left me with another orphaned disc of dough waiting for a loving home. I named the disc Aimée so it would feel better. With a name like Aimée I knew a French tart was in order. So I stuck Aimée in the freezer and planned a very French Pine Nut Tart as soon as this heat wave passed. Aimée’s Tarte aux Pignons. Parfaitement sensée.

However the thing about leftover food in my house is I simply cannot let it be. I never throw food away if I can avoid it. That’s why I name it before I stick it in the fridge or freezer. But the freezer is often where perfectly good food goes to die in my house. Too much out of sight and out of mind. So, less than 10 hours after I stuck Aimée in the freezer I began to stress about her fate. I knew she was in there sulking– as only a French girl can– just daring me to forget about her. You could say I was mocked into making this Pine Nut Tart by a disc of dough with an adorable French accent. Submergés par pâte brisée.

Sorry for slipping into French, I do that when I feel overwhelmed (submergés). Not that I’m French. It’s just an affectation I picked up in high school (to make me seem more interesting). That’s a different (long, dull and pathetic) story altogether. Still, submergés is the word for the day.

Oops- there I go again.

Pine Nut Tart

Mesdames et messieurs may I present Aimée, a very edible version of a kiss on both cheeks. She’s a classic French frangipane and rum raisin filled Pine Nut Tart. Très, très charmant. GREG

Pine Nut Tart (Tarte aux Pignons)

Tarte aux Pignons (Pine Nut Tart)

Print This Recipe Total time Yield 6–8Source Adapted from Provence Food and WinePublished
Tarte aux Pignons


  • pie pastry (enough to line a 9‑inch tart pan)
  • flour for rolling
  • ¼ cup raisins
  • 4 tablespoon dark rum (divided)
  • ½ cup apricot jam
  • 6 tablespoon unsalted butter (at room temperature)
  • 5 tablespoon granulated sugar
  • 2 large eggs (at room temperature)
  • 1 cup almond flour (finely ground almonds)
  • ½ cup whole pine nuts


On a lightly floured surface using a lightly floured rolling pin, roll the dough to about a 12-inch round, a generous 1/8‑inch thick. Carefully fold dough in half, and slide it onto rolling pin. Transfer to a 9‑inch fluted tart pan. Unfold the dough, easing it gently into pan; do not stretch dough. Press the dough into place, then run your roller over the edges of the pan, trimming it flush with the top all the way around. Transfer lined tart pan to a parchment-lined baking sheet and refrigerate until chilled.

Meanwhile, set the oven rack to the center position and preheat to 375 degrees F.

In a small bowl soak the raisins in 2 tablespoons of rum to plump while you prepare the filling; set aside.

In a small mixing bowl, combine jam and remaining 2 tablespoon rum; set aside.

In a medium bowl, combine butter and sugar. Beat with an electric mixer on medium-low speed until creamy. Add the eggs one at a time and continue to beat until well-incorporated. Add the almond flour and beat for an additional minute. Using a wooden spoon stir in the jam mixture by hand, followed by the plumped raisins and all their liquid.

Remove the tart pan and the baking sheet from the refrigerator. Pour the filling into the chilled tart shell and distribute evenly. Sprinkle the pine nuts evenly across the top of the tart. Bake the tart, on the baking sheet, until the crust and top are golden brown. Remove from oven and cool the tart on a wire rack. Remove tart from tart pan just before serving.