Difficulty: Intermediate
As a trusted pastry recipe from Chef Hubert, this soft pine nut pie features a tender shortcrust base, lush almond cream, and crunchy pine nut topping for a perfect balance of flavors and textures.
Prepare the dough: In a bowl, sift the flour with the sugar and salt. Make a well in the center, add the softened butter and egg, then knead until smooth. Form into a ball and refrigerate for 3 hours.
Make the pastry cream for the almond filling: Bring the milk and vanilla sugar to a boil. In a separate bowl, whisk the egg yolk with caster sugar until pale and creamy, then stir in the flour. Gradually pour the hot milk over the mixture while whisking vigorously. Return to the saucepan over low heat, stirring until thickened. Transfer to a bowl to cool.
Prepare the almond cream: Cream the butter until soft and ointment-like. Incorporate the ground almonds, icing sugar, and whole egg, mixing until smooth. Fold in the cornstarch, rum, and cooled pastry cream. Blend well and chill.
Butter and flour a pie dish. Roll out the chilled dough and line the pan, allowing slight overhang as it will shrink during baking. Preheat oven to 180°C (thermostat 6). Spread marmalade over the base, top with almond cream, and scatter pine nuts evenly.
Bake for 40 minutes until golden. Cool in the pan before unmolding.
Note: Leave the dough overhanging the edges slightly, as it contracts while baking.
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