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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Gâteau Basque


You'll need

1 egg 1 tbsp pouring cream For dusting: icing sugar To serve: preserved sour cherries   Almond pastry 300 gm caster sugar 275 gm softened butter Finely grated rind of 1 orange Finely grated rind of 1 lemon Scraped seeds of ½ vanilla bean 1 tsp orange-blossom water 2 eggs 1 egg yolk 350 gm plain flour 100 gm almond meal 1½ tsp baking powder   Armagnac cream 300 ml milk Scraped seeds of 1 vanilla bean 2 pieces each lemon and orange rind, removed with a peeler 3 egg yolks 100 gm caster sugar 30 gm plain flour 1 tbsp Armagnac 1 tsp dark rum 1 tsp orange-blossom water

Method

  • 01
  • For almond pastry, beat sugar, butter, orange and lemon rind, vanilla and orange-blossom water in an electric mixer until light and fluffy (4-5 minutes). Beat in eggs and yolk, add remaining ingredients and stir until a soft dough forms. Turn onto a well-floured surface, form one-third into a disc, then form remaining pastry into a disc. Wrap both pieces in plastic wrap and refrigerate to rest (overnight).
  • 02
  • For Armagnac cream, bring milk, vanilla seeds, lemon rind and orange rind to the boil in a saucepan over medium-high heat. Meanwhile, whisk yolks, sugar and flour in a separate bowl to combine. Whisking continuously, pour milk mixture over yolk mixture, whisk to combine, then return to pan and whisk continuously over medium heat until thick and smooth (2-3 minutes). Remove from heat, whisk in Armagnac, rum and orange-blossom water, cover closely with plastic wrap and refrigerate until chilled (3-4 hours).
  • 03
  • Preheat oven to 160C. Roll out larger almond pastry disc on a well-floured surface to 5mm thick and line base and sides of a 22cm-diameter, 3cm-deep fluted tart tin. Spread Armagnac cream over, filling to 1cm below rim (there may be a little mixture left over). Roll out smaller almond pastry disc on a well-floured piece of baking paper to 5mm thick, invert on top of Armagnac cream, peel off baking paper, press edges to seal then trim excess pastry. Lightly beat egg and cream in a small bowl and brush over pastry. Prick pastry top with a fork, cut three slashes in top for steam to escape and bake until dark golden (45-50 minutes). Cool to room temperature, dust with icing sugar, cut into thick wedges and serve with preserved sour cherries.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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