Crumbly shortbread pies with nuts and orange filling

Ingredients:

• 3/4 cup pine nuts + 2 tbsp extra for serving
• 1/4 cup sugar
• 3/4 cup wheat flour
• 1 tbsp corn grits (yellow or white)
• A pinch of fine salt
• 3 tbsp cold butter, chopped
• 1 large egg
• 1 tbsp. orange jam
• Special equipment: 10 metal corrugated muffin tins

Preparation:

1. Toast all the pine nuts in a dry skillet over medium-low heat, stirring, until evenly browned and fragrant, about 2-3 minutes. Let cool.
2. In a food processor, pulse 3/4 cup cooled pine nuts and sugar until finely ground, about 15 pulses. Add the flour, cornmeal, salt, and butter and pulse until combined, about 10 more pulses. Add the egg and pulse until smooth, about 5 more pulses.
3. Divide the corn dough into 10 equal balls and place them on a sheet of parchment paper. Press lightly to form even discs and cover with another sheet of parchment paper. Lightly roll a rolling pin over the entire surface of the parchment paper to create circles of approximately 10 cm in diameter that fit into the molds. Transfer the dough circles to the molds and refrigerate for at least 1 hour or up to 3 days.
4. The next morning, remove the tartlets and spoon 2 heaping tablespoons of orange marmalade into each. Spread it evenly with the back of a spoon, gently pleating it. Sprinkle with the remaining pine nuts. Refrigerate the tarts for 30 minutes.
5. Position a rack in the middle of the oven and preheat to 190°C (375°F). Bake the pies until golden brown, about 30 minutes. Let cool for 5 minutes before transferring to a cooling rack.
6. Serve warm or at room temperature, with lemon ice cream, whipped cream or yogurt if desired.