Method

• 1.
  Place flour, icing sugar, half the rind and the butter in a food processor and process to combine until mixture resembles fi ne breadcrumbs. Add the egg yolk and 2-3 tablespoons water and process until mixture comes together in a smooth ball.
• 2.
  Wrap in plastic wrap. Chill for 30 minutes.
• 3.
  Preheat oven to 180ºC and grease six 10cm loose-bottomed tart pans.
• 4.
  Roll out pastry on a lightly floured surface to 5mm thick, then use to line tart pans. Chill for 15 minutes. Line cases with baking paper, then fill with pastry weights or uncooked rice. Bake for 10 minutes.
• 5.
  Remove paper and weights or rice, then bake for 5 minutes or until pastry is lightly coloured. Allow to cool.
• 6.
  Meanwhile, place ricotta in a food processor with sugar, whole eggs and remaining rind, and process until smooth.
• 7.
  Spread jam on base of each pastry case, then fill with ricotta mixture to completely cover jam. Sprinkle with pine nuts and bake for a further 15 minutes, or until filling is slightly puffed and light golden.
• 8.
  Just before serving, dust with icing sugar.