Pinolata / Tart with pine nuts

A traditional Italian cake, one of my favorites (there are a lot of them) ... I know that many of you will collect pine nuts at sea, so here's an idea how to use them! :)

Preparation steps

Dough: Sift flour, sugar, salt and powder on the work surface, make a hollow in the middle in which you put diced butter and egg yolk. Knead the dough. Line a 26 cm diameter tart mold (bottom and edge) with your hands and place in the fridge in half hours.
Fila: Whisk the butter with the sugar with a mixer on the highest speed, add the egg, then the yolks, mix a little more with each addition to get a uniform mass. When it is connected, mix the almonds and pine nuts.
Take the dough mold out of the fridge, spread it with raspberry jam, and spread the filling over it. Smooth the surface and bake for about 40 minutes at 160 degrees (never at a higher temperature).
When cool, sprinkle with powdered sugar and pine nuts, serve with vanilla ice cream or whipped sweet cream.

Ingredients

Dough:

175 gsharp flour
65 gpowdered sugar
1/2baking powder
pinchsalts
115 gbutter
1egg yolk

Fila:

115 gbutter (softened)
115 gpowdered sugar
1egg
2egg yolk
150 gground almonds
115 gpine nuts
4 tbspraspberry jam

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