Pignoli Tart with Mascarpone Crema | James Beard Foundation

Ingredients

• 1 cup all-purpose flour
• 1 stick unsalted butter at room temperature
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• Small pinch kosher salt
• 1/2 cup whole blanched almonds
• 1/2 cup pine nuts
• 1/2 cup sugar, divided
• 1/4 cup cake flour
• 2 large eggs at room temperature, divided
• 6 tablespoons unsalted butter at room temperature
• 1/2 teaspoon almond extract
• 1/2 cup heavy cream
• 1 1/2 tablespoons confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup mascarpone