Warm almond and pine kernel tart

For an elegant dessert try Michel Lemoine's tart, flavoured with almonds and pine kernels
By Michel Lemoine
Warm almond and pine kernel tart
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

Main

  • 200 g butter
  • 200 g ground almonds
  • 200 g icing sugar
  • 40 g plain flour
  • 40 g crème patissière
  • 75 g raisins
  • 30 ml orange liqueur
  • 100 ml rum
  • 150 g pine kernels
  • 20 cm sweet shortcrust pastry, tart shell, baked (shortcrust pastry)
  • 25 g blanched flaked almonds

Method

1. Preheat the oven to 180ºC/gas 4.2. In a mixing bowl, cream the butter until white. 3. Sift togther the ground almonds, icing sugar and flour. 4. Add the almond mixture to the creamed butter and mix. 5. Add the crème patissiere and mix, then add the raisins, orange liqueur, rum and pine kernels and stir until smooth. 6. Pour the mixture into the shortcrust pastry shell. Sprinkle the flaked almonds over the tart. 7. Bake the tart in the oven until set, approximately 25-30 minutes. 8. Leave to cool slightly, then unmould the tart and serve warm with whipped vanilla cream.

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