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Galician almond tart (Tarta de Santiago)

Australian Gourmet Traveller Spanish dessert recipe for Galician almond tart

By Rodney Dunn
  • 20 mins preparation
  • 50 mins cooking plus resting
  • Serves 8
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Galician almond 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.
  • Author: Rodney Dunn