Mar 282019
Torta de Santiago “Spanish Almond Tart”

Ingredients

for the tart

  • 4 eggs
  • 2 cups granulated sugar
  • Zest of 1 lemon
  • 2 cups almond meal
  • 1 pinch ground cinnamon
  • To serve: icing sugar

for the shortcrust pastry

  • 1 ¾ cup plain flour
  • 2/3 cup white sugar
  • ½ cup cold butter, coarsely chopped
  • 1 egg

Directions

  1. For shortcrust pastry, combine flour, sugar and butter in a food processor and pulse until mixture resembles coarse breadcrumbs. Add egg and 1-2 tbsp cold water and pulse until pastry just comes together, then form pastry into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes.
  2. Whisk eggs and sugar until pale and frothy and mixture has doubled in size. Fold through lemon rind, almond meal and cinnamon.
  3. Preheat oven to 350 F. Roll out pastry on a lightly floured work surface to 3mm thick. Line a 11” tart tin with pastry, trim edges and prick base with a fork. Spoon almond mixture into tart tin and smooth top. Bake for 50 minutes or until golden. Cool tart in pan, then remove from pan and serve dusted with icing sugar. Serve with crème fraiche or ice cream.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

admin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


Write a Comment

Additional comments powered by BackType