Total Calories: 57
1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 Place an oven rack on the lowest level. Preheat the oven to 350°F.
4 Spread the jam over the bottom of the prepared pastry.
5 In a large bowl, with an electric mixer on medium speed, whisk the egg yolks, sugar, and vanilla until fluffy and pale yellow, about 4 minutes.
6 In a large clean bowl with clean beaters, beat the egg whites with the salt on low speed until foamy. Increase the speed to high and beat until the egg whites hold soft peaks when the beaters are lifted, about 4 minutes. Fold the whites into the yolk mixture. Gently fold in the pine nuts. Scrape the mixture into the tart shell.
7 Bake 35 to 40 minutes or until the tart is puffed and golden.
8 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Sprinkle with confectioner's sugar before serving. Store covered with an inverted bowl in the refrigerator up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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