Recipe: Galician Almond Tart, “Tarta de Santiago”

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Courtesy by Chef Etienne Sonntag, Embassy of Spain, Tokyo.

Tarta de Santiago

Filling

  • 250g raw, skinned almonds
  • 250g sugar
  • 3 eggs
  • 20 ml dry sherry
  • 1g cinnamon
  • zest of 1/2 lemon

Batter

  • 100g soft butter
  • 180g flour
  • 1 egg yolk
  • 10 ml dry sherry or water
  • 1g cinnamon
  1. Put all the filling ingredients into a mixer and blend for 30 seconds.
  2. Mix all the batter ingredients and refrigerate for one hour, then roll the dough into a pie mold.
  3. Preheat the oven to 175º C.
  4. Add the filling to the mold and bake for 40 minutes until the surface is golden.
  5. Let the tart cool and put a paper cross on the top. Sprinkle powder sugar over the tart evenly with a sieve.

Have a good time.

tarta de santiago

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