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
- Put all the filling ingredients into a mixer and blend for 30 seconds.
- Mix all the batter ingredients and refrigerate for one hour, then roll the dough into a pie mold.
- Preheat the oven to 175º C.
- Add the filling to the mold and bake for 40 minutes until the surface is golden.
- 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.
