tirsdag den 18. maj 2010

Almond tart

Crostata di mandorle
This almond tart is a cross over between marzipan (pasta reale) and almond sticks (dolci secchi). A great dessert after a dinner, where you are trying to impress someone with your impressing cooking skills and the exquisite quality of your ingredients.

The cake is best served with fresh fruits of the season.

For the dough
2 dl powdered sugar
1 egg
2 dl flour
1-2 tbsp hot water

For the filling
300 g peeled almonds
3½ dl powdered sugar
4 eggs
grated zest of 1 lemon
touch of cinnamon

For the dought mix egg, powdered sugar and water to a creamy paste and gradually stir in the flour.
Leave the dough to rest in the fridge for 30 minutes.
Beat up eggs and sugar for the filling.
Blend the almonds finely and mix them with the beaten egg and sugar.
Add cinnamon and grated lemon zest to taste.
Roll out the dough, between two pieces of kitchen film.
Remove the film and use the dough to line a greased pie dish.
Prick the dough with a fork, before adding the filling.
Bake the tart in a preheated oven (175°C/340°F) for 30-40 minutes until it is golden and fully baked in the middle.
Allow the tart to cool and dust with powdered sugar before serving.

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