INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200 C/ 400 F. Roll the pastry out thinly and line a 8
or 9" tart tin with it, doubling the pastry over the rim and crimping it
securely. Pierce the base with a fork and rest it for half an hour in the
fridge. Cover with a square of buttered silver foil (butter side down) and
fill with baking beans. Bake for 10 minutes, then remove the foil and
return to the oven for about 10 minutes to dry out. Leave to cool.
Mix the ground almonds with the orange zest and sugar. Make a well in the
centre and add the orange flower water, honey, eggs and olive oil. Mix
thoroughly to give a thick, smooth batter. Stir in two-thirds of the pine
nuts. Pour into the tart shell and sprinkle evenly with the remaining pine
nuts. Bake until browned and almost firm in the centre - about 20 to 25
minutes.
Posted to EAT-L Digest 11 Aug 96
Date:    Mon, 12 Aug 1996 17:13:02 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : There are many versions of the Provencal tarte aux pignons, but
this one
has to be one of the best, with a soft, scented filling studded
with browned
pine nuts. It comes from Antoine Bouterin, a Provencal chef who
now cooks at New
York's Le Perigord.

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