Tama's Almond Tart

A flute of sparkling wine and a slice of this crunchy almond tart flavored with lemon zest will round out your meal nicely.

Servings: 8

Cook Time: 1 1/2 hour

Pair With: A lively sparkling wine, one with almond notes will be ideal.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


Ingredients For the Tart Shell:
1 cup cold butter
1 1/2 cups flour
1/3 cup sugar
1 egg
cold milk, if needed

Ingredients For Greasing the Tart Tin:
4 tablespoons melted butter
4 tablespoons flour

Ingredients For the Filling:
2 cups blanched almonds
1 1/3 cup sugar
4 eggs
zest of 1 lemon
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
confectioner's sugar for topping


Directions For the Tart Shell:
Cut the butter into small cubes, then put back into the refrigerator as you prepare the other ingredients. Whisk the egg in a small bowl. In a mixing bowl, combine the flour and sugar. Add the butter and cut in with a pastry blender or quickly rub together with your fingers until the mixture is like crumbs. Mix in the egg and the smallest amount of milk possible, just so the dough can be gathered together, but is still a bit crumbly. Turn into a plastic bag and squeeze into a ball. Put in the refrigerator for 1/2 hour.

Mix the melted butter and flour together in a small bowl. Cut a piece of parchment to fit the bottom of your tart shell, then brush the butter/flour mixture on the parchment and inside the walls of the tart tin.

Roll out the dough on a lightly floured board and press into the tart tin, trimming off any excess. Prick the bottom all over with a fork. Put in the refrigerator while you prepare the filling.

Preheat the oven to 355 degrees.

Directions For the Filling:
Pulse the almonds in a food processor until roughly chopped. In a mixing bowl, cream the sugar and eggs together. Mix in the lemon zest, almonds, cinnamon and nutmeg. Pour into the tart shell and bake in the oven for 1/2 hour or until golden brown.

Let the tart cool in the pan. When cool, remove from the tart tin. Cut decorative shapes from a piece of paper--shown in the photo is a circular zigzag made by folding a square paper into fourths, then along the diagonal, then cutting diagonally. You can also make leaf shapes, etc. Put the decorative shapes on the cooled tart, then sprinkle confectioner's sugar through a sieve. Remove the decorative shapes to see the pattern in the sugar topping.


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