Chef's Recipes

Almond and pine nut tart

Australian Gourmet Traveller recipe for almond and pine nut tart by La Colombe d'Or in France.

  • Serves 6
  • 30 mins preparation
  • 1 hr 10 mins cooking plus resting, cooling
Almond and pine nut tart
Almond and pine nut tart

At La Colombe d'Or, this simple tart is served with a glass of the famous sweet wine Muscat de Beaumes de Venise. A light syrup made with the same wine adds a luxurious touch.


  • 130 gm caster sugar
  • 100 gm butter, softened
  • 130 gm lightly beaten egg (about 2)
  • 130 gm almond meal
  • 30 ml dark rum
  • 80 gm pine nuts
Sweet pastry
  • 250 gm plain flour
  • 175 gm chilled butter, coarsely chopped
  • 65 gm caster sugar
  • 65 gm almond meal
  • 1 egg
Beaumes de Venise syrup
  • 220 gm caster sugar
  • 100 ml Muscat de Beaumes de Venise


  • 1
    For sweet pastry, combine flour, butter and a pinch of salt in a bowl and rub in butter with fingertips until mixture resembles fine crumbs. Add sugar and almond meal, rub in to combine well, then mix in egg. Turn out onto a lightly floured surface and knead lightly, then form into a disc, wrap in plastic wrap and refrigerate to rest (1-2 hours).
  • 2
    Meanwhile, beat sugar, butter and citrus rinds in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, then beat in egg. Stir in almond meal and rum and set aside until required.
  • 3
    Preheat oven to 160C. Roll out pastry on a lightly floured surface to a 3mm-thick rectangle and line an 11cm x 35cm rectangular tart tin, pressing pastry into corners. Trim edges and refrigerate to rest (1 hour).
  • 4
    Spoon almond mixture into tart case, smooth top, scatter with pine nuts and dust heavily with icing sugar. Bake until golden and cooked through (45 minutes to 1 hour) then set aside to cool to room temperature.
  • 5
    For Beaumes de Venise syrup, simmer ingredients and 60ml water in a saucepan over medium-high heat until reduced to a light syrup (3-4 minutes), then set aside to cool.
  • 6
    Serve slices of tart, dusted with icing sugar, with Beaumes de Venise syrup and a dollop of crème fraîche or double cream.