FEATURE RECIPE
Galician almond tart

Galician almond tart (Tarta de Santiago)

Serves 8

Cooking Time Prep time 20 mins, cook 50 mins (plus resting)



Tart
4   eggs
250 gm   white sugar
1   lemon rind, finely grated
250 gm   almond meal
1 pinch   ground cinnamon
To serve:   icing sugar
Shortcrust pastry
200 gm   plain flour
75 gm   white sugar
100 gm   cold butter, coarsely chopped
1   egg


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 180C. Roll out pastry on a lightly floured work surface to 3mm thick. Line a 25cm-diameter 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.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Lynsey Fryers

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