Tart with fig jam, almonds and toasted pine nuts

(for 8 people)

500g of ‘00’ flour
250g of organic butter
150g sugar
6 large eggs, of which we use 4 yolks and 2 whole ones
a medium-sized lemon, of which we use its grated zest
a pinch of salt
8 grams of baking powder
350g of fig jam
60g unpeeled almonds, cut in flakes
60g toasted pine nuts

Mix the flour with the sugar and then crumbled inside the butter (which has to be at room temperature). The butter should be very soft, because we’re going to mix it with the flour and the sugar so that they become one thing only together with the flour. There must be no pieces of butter at all. Once this operation is completed, make a well (or volcano as l like to call it) with the flour. Put 4 yolks and 2 large whole eggs in the centre of the volcano, a pinch of salt, the grated lemon zest and 8 grams of baking powder.

Using a fork, start mixing in the centre well, and gradually reach the flour and keep stirring together well, then knead vigorously using your hands until the mixture is smooth and homogeneous.
Then let the dough rest in the refrigerator for about 2 hours. I suggest you put 2 whole eggs to facilitate the work, because the 2 egg whites will help you to obtain a softer dough to the touch.
Cut 1/3 of the dough, put some baking paper under it and roll it out with a rolling pin (so you can easily transfer it in the baking tin). Arrange the pastry on a round baking tin, measuring about 25cm in diameter. Prick the pastry with a fork. Stir the fig jam and the almond flakes and spread them over the pastry.
Toast the pine nuts in a pan, you do not need to add anything to them, your pine nuts will release their natural oil. Toast them over high heat. The color should be light brown.
Arrange nicely the edges of your pastry and bake at 180°C for about 35 minutes.
When your pastry is golden your tart will be ready.
The remaining 2/3 of the pastry can be placed in the refrigerator for you to use for 2 more similar cakes, or to make biscuits, etc. You can keep it in the fridge for approx. a week.

With this base of pastry you have the opportunity to create biscuits of any kind : just diminish the quantity of the flour and add to the remaining flour cocoa, chestnut flour instead. Or else you can put nuts or raisins or cereal flakes.

As far as pastry is concerned In Tuscany the classic grandmother’s tart is very popular, it gives a sort of safety feeling to the palate and it is like a little place where you can feel comforted. It is simply wonderful, a memory, a tea and a slice of tart, a chat, in short a kind of sweetness…