These little cuties were originally one large pinenut tart, which I’ve decided to make into a mini popover pan, because I remember enjoying them with a foaming mug of chocolat chaud in a café in Europe.
They have this bistro quality and vintage aura about them, and this recipe is the best one I have found that resembles those in my memory.The pinenut tart recipe is an adaptation of Nick Malgieri’s The Modern Baker, but I didn’t like the crust so opted to use a slightly sweetened version of Julia Child’s quiche crust recipe.
Following is the perfected masterpiece.
For the crust:
2 cups flour
1 cup butter, cold
2 tsp powdered sugar
1/2 tsp salt
1/4 cup iced water
For the filling:
250g almond paste (marzipan)
1/3 cup sugar
2 large eggs
1/2 cup butter, soft
2 egg yolks
2 tsp vanilla
2 tsp lemon zest
1/3 cup flour
1/2 cup pinenuts
Preheat oven to 350F.
To make the crust, put the flour, sugar, salt, and butter in a food processor.
Pulse until similar to breadcrumbs.
As the machine is running add the quarter cup iced water until a firm dough is formed.
Divide the dough into 24 walnut-sized balls.
Press 12 balls over the sides and base of a mini popover pan, and refrigerate the pan as well as the remaining 12 balls.
To make the filling, beat the almond paste and the sugar.
Add the whole eggs one by one, beating well after each addition.
Mix in the softened butter, followed by the egg yolks, vanilla, and lemon zest.
Fold in the flour until just incorporated.
Spoon half the mixture into the prepared popover tin.
Sprinkle half of the pinenuts over the tarts.
Bake for 30 minutes, let cool in pan 10 minutes before inverting and letting cool completely on a wire rack.
Repeat the procedure for the remaining quantity, making sure the pan is completely cooled before pressing in the crust and filling.
When the pignoles are completely cooled, dust with a light sprinkling of powdered sugar.