Luckily I don’t smoke, do illicit drugs or even drink a lot of alcohol. However I do have a slight problem with nuts. If there was a “Nuts Anonymous” group I would be there, wiping the crumbs of marzipan from my mouth before drinking litres of weak coffee. There are some who would say I should go to Nuts Anonymous for reasons other than what I eat. However if you are looking for a frangianpane type of recipe for a nut allergy sufferer then this is perfect, as it uses pine nuts. Which are actually seeds.
1 pack ready to roll sweet shortcrust pastry cold from the fridge
100g softened butter
100g caster sugar
100g pinenuts toasted in a dry frying pan and “blitzed” + an extra 50g pinenuts for sprinkling
1 large egg
1 tablespoon plain flour
1 teaspoon baking powder
1 lemon; juice and zest
Preheat the oven to 170C/Fan 150C. This will fill a 24cm round tart tin or a long rectangular one.
Roll out the pastry and line the tart tin. Blind bake for 20 minutes using baking beans. Allow to cool a little.
Beat the butter and the sugar together until well combined, then add the egg and beat further. Then add all the other ingredients (except the extra pine nuts that you have saved) and mix well. Pour this into the pastry case and sprinkle the rest of the pine nuts over the top. Pop this back into the oven and cook for a further 20 minutes or until the top is golden and a skewer comes out clean.