Raspberry and Pinenut Tart

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 I decided to have a good sort out of my baking cupboard, to find any bits and pieces that needed using up. I found some pine nuts and ground hazelnuts, both very near their 'use by' date, so decided to use them in a tart. What would go well with them?  I always have some frozen raspberries ready to use, as they're one of my favourite fruits and thought these would work well with the nuts. For the filling I'd use creme fraîche instead of cream, not to make the tart too rich.

My loose-bottomed tart tin is 23cm. Preheat oven 200C/gas6

You need 300g of shortcrust pastry, bought or home made [ I added a little sugar to it].
Roll out the pastry to fit the greased tin, and put in the fridge.

Break 3 eggs into a bowl; add another yolk, 120g caster sugar and 60g ground hazelnuts. Whisk together , then add 100cl creme fraîche  and 1 tspn vanilla extract and mix together well.

Put 200g of raspberries on top of the pastry and pour over the egg mixture. Sprinkle 80g of pine nuts on top and bake for 35-40 mins till the top is golden. Leave the tart in the tin to get cold before removing.




I really liked the different textures in the tart - the pastry, the creamy filling, the soft tart raspberries and the crunch of the pine nuts. The flavours worked well together. A nice easy summer dessert.



Comments

Suelle said…
This sounds delicious! I hope you can afford to replace the pine nuts - apparently there's a shortage and prices are soaring!
4/2/15 6:14 am
The Caked Crusader said…
What a lovely combination - I love the rich nuttiness pine nuts add to baking.
4/2/15 10:46 am
Hello said…
Sounds amazing, love the flavours used :-) x
4/2/15 11:49 am
thecelticcookinshanghai said…
Nice simple recipe. Raspberries not an everyday sight here in Shanghai but can replace them.
4/2/15 8:31 pm
thecelticcookinshanghai said…
Nice simple recipe. Raspberries not an everyday sight here in Shanghai but can replace them.
4/2/15 8:32 pm
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