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 gm caster sugar
- 100 gm butter, softened
- Finely grated rind of 1 orange and 1 lemon
- 130 gm lightly beaten egg (about 2)
- 130 gm almond meal
- 30 ml dark rum
- 80 gm pine nuts
- For dusting: icing sugar
- To serve: crème fraîche or double cream
- 250 gm plain flour
- 175 gm chilled butter, coarsely chopped
- 65 gm caster sugar
- 65 gm almond meal
- 1 egg
Beaumes de Venise syrup
- 220 gm caster sugar
- 100 ml Muscat de Beaumes de Venise
- Scraped seeds of ½ vanilla bean
- Juice of ½ orange
- 1For 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).
- 2Meanwhile, 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.
- 3Preheat 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).
- 4Spoon 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.
- 5For 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.
- 6Serve slices of tart, dusted with icing sugar, with Beaumes de Venise syrup and a dollop of crème fraîche or double cream.