Pine Nut Tart
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- L milk
- g medium-grain semolina
- g sugar
- g pine nuts
- g butter
- eggs
- pinch salt
- vanilla
- g flour
- g butter
- g sugar
- eggs
Instructions
- Cook the semolina firm in the milk, add sugar, chopped pine nuts, butter, salt, vanilla and eggs.
- Make a shortcrust and line a tray with it.
- Fill with the semolina, top with a lattice, glaze, bake, and serve cold dusted with sugar.