Preparation

• Place the pine nuts in a bowl and cover them with water, letting them soak for one hour so that they soften and become tender.
• Preheat the oven to 200ºC, making sure it is well heated before baking the tart.
• Chop the cracklings with a knife or a food processor, cutting them into small pieces to avoid large chunks that could affect the texture of the tart.
• If using a sheet of store-bought dough, carefully unroll it on a clean surface, such as marble, and lightly flatten it with a rolling pin to ensure an even thickness.
• Prick the sheet of dough with a fork in several places, creating small perforations to prevent the dough from puffing up too much during baking.
• Distribute half of the cracklings evenly over the surface of the dough, covering it well to ensure that the flavor of the cracklings integrates during baking.
• Sprinkle a thin layer of sugar over the cracklings, helping to caramelize and add sweetness to the cake during baking.
• Take one end of the dough and make a fold over itself, bringing it toward the other end to form a cylinder, making sure it is well secured.
• Roll the rolling pin over the folded dough, applying slight pressure to flatten it and widen it a bit, ensuring that it maintains a uniform shape.
• Distribute the other half of the cracklings over the widened dough, evenly covering the cracklings already placed earlier.
• Dust a thin layer of sugar over the cracklings, ensuring that each layer is nicely sweet.
• Make a new fold over itself from one end to the other, just like before, to form a tightly compacted cylinder.
• With your fingers, pinch the edges of the dough to seal it, creating a design that will help keep the layers together during baking.
• Generously grease a baking tray with butter or oil, making sure to cover all corners well to prevent the cake from sticking.
• Brush the top surface of the cake with diluted egg yolk mixed with a few drops of water, using a pastry brush to achieve an attractive golden color.
• Place the well-drained pine nuts on the surface of the cake, distributing them evenly to add texture and flavor.
• Bake the cake at 200ºC for 20 minutes, or until it is golden and cooked through in the center; check the doneness using a skewer.
• Upon removing the cake from the oven, dust sifted icing sugar over the surface using a chinois to achieve a fine and even layer of sweetness.