Roasted Pine Nut Marzipan Tart

Ingredients

• Soft Tart Dough
• 1 2/3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup plus 1 tablespoon unsalted butter, softened
• 1/2 cup powdered sugar
• 1 large egg plus 1 large yolk, lightly beaten
• Pine Nut Marzipan
• 1 cup pine nuts, toasted
• 1/2 cup sugar
• 1 large egg, lightly beaten
• 4 tablespoons unsalted butter, softened
• To Finish The Tart
• 1 large egg yolk
• 1 tablespoon heavy cream
• About 2 teaspoons sugar as needed for sprinkling

Directions

1. For the tart dough, whisk the flour, baking powder, and salt together in a bowl, then move that bowl aside. In an electric mixer fitted with the paddle, beat the butter with the sugar until creamy. Add the beaten eggs a little at a time; don’t worry if the mixture looks curdled. Mix in the dry ingredients only until a dough forms. Turn it out onto your work surface, divide it into a 1 to 2 ratio, and shape both pieces into flat disks. Cover each disk in plastic wrap and refrigerate for at least 1 hour.
2. For the pine nut marzipan, put the pine nuts and sugar in a food processor and pulse until the mixture is finely milled. Add the egg and run the machine until the paste is smooth. Add the butter gradually, in small pieces, pulsing after each addition until it disappears into the mixture. Once all the butter has been worked in, transfer the marzipan to a bowl.
3. Heat the oven to 400 degrees F.
4. Take the larger disk of dough out of its wrapping and set it on a lightly floured surface. With a lightly floured rolling pin, roll it into an 11- or 12-inch circle, about 1 ⁄8 inch thick. Dust with flour as you need it, and use a board scraper now and then to lift the dough and make sure it has not stuck. Move the dough into the tart pan; the simplest way is to fold it into quarters, lift it into the pan with the point meeting the center, and open it carefully.
5. Gently settle the dough into the pan and press it against the sides. Cut the excess so about 3 ⁄4 inch remains around the edge. The dough is delicate, so if it cracks or tears, patch it with pieces of the trimmed dough. Spread the marzipan in an even layer across the bottom using a rubber spatula or an offset icing spatula. Unwrap the smaller disk and roll it into a 9-inch circle. Lay it over the marzipan, folding it into quarters first if that makes it easier to move. With a small knife, trim this top piece so it fits inside the tart.
6. In a small bowl, lightly beat the egg yolk with the heavy cream. Brush some of this egg wash over the 1 ⁄2 inch of dough that extends past the top, then fold that edge up and over the tart. Press it gently with the tines of a fork to seal. Brush a thin layer of egg wash over the full top of the tart, then sprinkle with sugar. Make a few 1-inch cuts in the top so steam can vent. Set the tart pan on a baking sheet and bake until the crust is golden, about 30 minutes. Take it out of the oven and let it rest on a rack for 15 minutes before removing the outer ring of the pan.
7. Let the tart cool for at least 15 minutes longer before cutting it. Leave it on the metal tart pan base, or slide it onto a 9-inch round cake cardboard. Slice into thin wedges and serve slightly warm or at room temperature.