Instructions: Preheat the oven to 200 C/ 400 F. Roll the pastry out thinly and line a 8 or 9" tart tin with it, doubling the pastry over the rim and crimping it securely. Pierce the base with a fork and rest it for half an hour in the fridge. Cover with a square of buttered silver foil (butter side down) and fill with baking beans. Bake for 10 minutes, then remove the foil and return to the oven for about 10 minutes to dry out. Leave to cool.

Mix the ground almonds with the orange zest and sugar. Make a well in the centre and add the orange flower water, honey, eggs and olive oil. Mix thoroughly to give a thick, smooth batter. Stir in two-thirds of the pine nuts. Pour into the tart shell and sprinkle evenly with the remaining pine nuts. Bake until browned and almost firm in the centre - about 20 to 25 minutes.

NOTES : There are many versions of the Provencal tarte aux pignons, but this one
has to be one of the best, with a soft, scented filling studded with browned
pine nuts. It comes from Antoine Bouterin, a Provencal chef who now cooks at New
Yorks Le Perigord.

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