Pine Nut Tart From the Var Coast

Try this delicious cake recipe:

Can be prepared.

For a cake pan of 28 cm ø.

For the dough, mix the flour, sugar and salt in a baking bowl. Cut the butter into flakes and form in the center with the lightly beaten eggs. Quickly prepare into a smooth dough, form a ball and rest in the refrigerator for about 120 minutes.

Stir the milk with the vanilla sugar. Beat the egg yolks with the sugar until creamy. Mix in the flour. Heat the milk and work it into the egg mixture while stirring. Rinse the milk saucepan when cool and pour in the mixture. Cook over low heat, stirring throughout, until creamy. Do not make. Transfer to a large enough bowl and cool.

Soften the butter at kitchen temperature. Beat with the almond kernels, confectioners’ sugar and egg until uniform cream. Mix in the cornflour, orange liqueur and vanilla cream.

Butter the cake pan. Roll out the dough and line the pan with it. Spread the cake base with the jam. Spread the almond cream evenly on top. Top with the pine nuts. Bake for thirty-five to forty minutes at 200 °C.

Be very careful, pine nuts burn quickly! If the pine nuts get too dark, cover loosely with aluminum foil and reduce the heat to 180 degrees.

Remove the pancake from the pan once it has cooled.

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