Grandma’s Cake with Pine Nuts
This dessert is quite popular all over Italy, and has been duplicated to the point that the commercially produced version has given a bad reputation to this wonderful and delicate dessert. The difference between them lies in the flavor of a fresh pastry cream flavored with lemon zest and pine nuts baked into the top layer. You will have about 16 ounces of dough left over, which may be used for cookies or for another tart.
From The Culinary Institute of America's cookbook, Italian Cooking at Home.