At La Colombe d'Or, this simple tart is served with a glass of
the famous sweet wine Muscat de Beaumes de Venise. A light syrup
made with the same wine adds a luxurious touch.
130 gmcaster sugar100 gmbutter, softenedFinelygrated rind of 1 orange and 1 lemon130 gmlightly beaten egg (about 2)130 gmalmond meal30 mldark rum80 gmpine nutsFor dusting:icing sugarTo serve:crème fraîche or double creamSweet pastry250 gmplain flour175 gmchilled butter, coarsely chopped65 gmcaster sugar65 gmalmond meal1eggBeaumes de Venise syrup220 gmcaster sugar100 mlMuscat de Beaumes de VeniseScrapedseeds of ½ vanilla beanJuiceof ½ orange
For sweet pastry, combine flour, butter and a pinch of salt in a bowl and rub in butter with fingertips until mixture resembles fine crumbs. Add sugar and almond meal, rub in to combine well, then mix in egg. Turn out onto a lightly floured surface and knead lightly, then form into a disc, wrap in plastic wrap and refrigerate to rest (1-2 hours).
Meanwhile, beat sugar, butter and citrus rinds in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, then beat in egg. Stir in almond meal and rum and set aside until required.
Preheat oven to 160C. Roll out pastry on a lightly floured surface to a 3mm-thick rectangle and line an 11cm x 35cm rectangular tart tin, pressing pastry into corners. Trim edges and refrigerate to rest (1 hour).
Spoon almond mixture into tart case, smooth top, scatter with pine nuts and dust heavily with icing sugar. Bake until golden and cooked through (45 minutes to 1 hour) then set aside to cool to room temperature.
For Beaumes de Venise syrup, simmer ingredients and 60ml water in a saucepan over medium-high heat until reduced to a light syrup (3-4 minutes), then set aside to cool.
Serve slices of tart, dusted with icing sugar, with Beaumes de Venise syrup and a dollop of crème fraîche or double cream.