Marzipan made from pine nuts make this tart from The Dahlia Bakery Cookbook: Sweetness in Seattle unique. The rich, nutty filling is enveloped in a double layer of buttery tart dough, making it a delicious breakfast sweet or an elegant end to a meal.
Tips: The dough for this tart is delicate. Rubber/silicon tools and a 9-inch tart pan with a removable bottom are your friends. The easy part is the pine nut marzipan; you'll be able to say you've made marzipan from scratch. Toast pine nuts in a dry skillet in an even layer over medium-low heat.
Tweaks: Messing with flavors here would be a bit like gilding the lily. That said, substituting the top sprinkling of plain sugar with vanilla sugar adds a little sparkle.
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As always with our Bake the Book feature, we have five (5) copies of 'The Dahlia Bakery Cookbook' to give away.