*  Exported from  MasterCook  *
 
                            Pine Nut Almond Tart
 
 Recipe By     : Wisconsin Trails Magazine (1988: Digest)*
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Sweet-Treats                     Net-It
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---PASTRY---
    1      cup           flour
    6      tablespoons   butter -- sliced
    2      teaspoons     sugar
    1                    egg
                         ---FILLING---
      1/2  cup           apricot preserves
    8      ounces        almond paste
    4      ounces        butter
      1/3  cup           sugar
      1/4  teaspoon      almond extract
    4                    eggs
      1/4  cup           flour
      1/2  teaspoon      baking powder
      3/4  cup           pine nuts
 
 In a food processor or with a pastry blender combine the flour, butter and
 sugar. Blend until flour mixture resembles cornmeal, add egg and combine
 well. Knead the dough lightly with the heel of the hand against a smooth
 surface for a few seconds to distribute the butter, and reform it into a
 ball. Cover with plastic and refrigerate 30 minutes.
 
 Roll out pastry and fit into a 10-inch pan with a removable bottom. Prick
 bottom and place in freezer 10 minutes. Bake in preheated 425 degree oven
 for 10 minutes; cool.
 
 In a small saucepan heat apricot preerves, strain and spread over pastry.
 
 With a mixer, combine until smooth the almond paste, butter, sugar and
 almonnd extract. Add one egg at a time, mixing until well combined. Add
 flour and baking powder and beat until smooth. Pour into pastry and
 sprinkle with pine nuts. Bake in 425 degree oven for 10 to 15 minutes,
 reduce heat to 375 degrees and continue to bake 10-15 minutes until golden
 brown.
 
 [MC-Per Serving: 372 cals, 24g total fat (56%cff)]
 
 
 TIPS: Make the tart early in the day or the day before serving. It’s
 delicious served with Amaretto-flavored whipped cream.
 
 
 
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 NOTES : *Recipe from the “Best of” articles published in the Wisconsin
 Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
 Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
 Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).]  Pat Hanneman’s
 Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
 mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.