Tarte aux Pignons (Pine Nut Tart) is rich and delicious, but it’s not too sweet. It makes a great afternoon snack with tea of coffee, or is also a just sweet enough dessert at the end of a light dinner.
- 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.