Pine Nut Almond Tart
	derived from Greens Cook Book recipe

Extremely very good.  Thin slices with coffee work well, or bigger pieces 
with some vanilla ice cream or whipped cream.

	for the dough:
		1 c all-purpose flour
		pinch salt
		1 Tbl sugar
		1/4 tsp grated orange peel
		4 oz unsalted butter, room temp
		1 Tbl water
		1/2 tsp vanilla
	for the tart:
		1/2 c almonds
		1/3 c sugar
		pinch salt
		2 eggs
		1 tsp vanilla
		few drops almond extract
		1/2 c unsalted butter, room temp
		2 Tbl flour
		1/2 tsp baking powder
		3-4 Tbl berry jam
		1/2 c pine nuts
		confectioner sugar

prepare the dough:
	combine the flour, salt, sugar, and orange peel.  cut butter into little 
	pieces & add to dry stuff.  Rub mixture between fingers into a coarse 
	meal.  Combine water & vanilla, then stir into flour-butter mix with a 
	fork and mix lightly with fingers until it comes together when pressed.  
	Gather into a ball, press into a round disk, wrap in plastic, and let it 
	rest 1/2 hour.  If it's a warm day, let it rest in the refrigerator.  
	Dough can be frozen at this point for later use.
	
	Because the dough is soft, use hands to line pan rather than attempting 
	to roll it out.  Line a 9-inch tart pan.  Make the dough a bit thinner 
	closest to the rim because the sides will slump a bit during baking.
	
	Cover the shell lightly with foil and put it in the freezer for at least 
	1/2 hour, or until firmly set in place.
	
	Preheat oven to 400 F.  Remove shell from freezer and place in lower third 
	of oven.  Check after 5 minutes -- poke any large air bubvbles that may 
	appear with a sharp knife point.  Cook until lightly browned, 10 to 12 
	minutes.

prepare the tart:
	bring a small pan of water to boil and blanch the almonds.  Drain them 
	and slip the skins off; rub clean in a kitchen towel.  Grind almonds in a 
	food processor for ~ 45 sec.  Add sugar, salt, eggs, vanilla, almond 
	extract, and process another 10 sec.  Add butter, flour, baking powder, 
	and process long enough to make smooth, about 10 more seconds.
	
	Preheat oven to 375 F.  Spread a thick layer of jam over the tart shell, 
	then cover with almond filling.  Set pine nuts over top, and bake until 
	the surface is firm and browned, about 30 minutes.  Remove from oven and 
	let it cool, then dust with powdered sugar.