Pine nut tart
Ingredients:
flour 250g
butter 250g
3 eggs
sweeten ice 190g
almonds powders some by 130g
pinions 50g
2 soup spoons of rum
Receipt:
To soften butter.
To mix the flour 250g together, sugar freezes 30g, the almonds and butter powders some by 30g.
To add an egg and sugar freezes 60g, mix until you prenniez a smooth pastry making.
To roll outside pastry making, place in a dish lubricated with the rough taste or of blank.
To beat sugar together freezes 100g, butter 100g and the almonds powders some by 100g.
To add two eggs, which still beat. To add rum, and to sprinkle it with pinions.
To make cook for half an hour with 180°C (260°F).
To serve the cold.
