Ingredients

For the Tart Shell
12 ounces Sweet Dough for Molded Tarts, chilled

For the Pignolata Topping
8 ounces dried apricots
⅔ cup water, or more
½ cup apricot jam, stirred to loosen
2 tablespoons sweetened condensed milk, optional
7 ounces almond paste
½ cup sugar
2 whites from large eggs
1 cup pine nuts

Description

Pignoli (pine Nuts) Is An Ingredient Much Loved And Used In Italian Cooking-from Savory Pasta Dishes And Pesto, To Meat Dishes, Such As Bracciole And Rollatini, And An Infinite Number Of Desserts. Here It Is The Topping Of The Tart And Hence It's Name Pig

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