1 2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon butter, room temperature
1/2 cup powdered sugar
1 egg plus 1 egg yolk, room temperature
1 cup toasted pine nuts
1/2 cup granulated sugar
1 egg , room temperature
4 tablespoons butter, room temperature
1 egg yolk
1 tablespoon heavy cream
sanding sugar (coarse sugar)
In the bowl of a food processor, place the dough ingredients and pulse until dough begins to form. Form into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
In the bowl of a food processor , process the nuts and sugar into a fine crumb. Add the egg and butter and process until smooth.
Preheat oven to 400 degrees.
Press some of the dough into a 9-inch tart ring with removable bottom. Spread the filling evenly over the bottom of the tart dough. With remaining dough, roll out on floured surface into the diameter of the inside of the tart pan. Brush off any extra flour and carefully place the rolled out circle onto the top of the filled tart.
Beat the egg yolk and heavy cream until combined. Lightly brush the top crust with the egg yolk and heavy cream mixture . Sprinkle the top crust with sanding sugar.
Place the tart on a baking sheet and bake for 30 minutes or until golden. Remove from oven and allow to cool 15 minutes before removing outer ring.
Serve warm or at room temperature.