Thursday, February 5, 2009

Tarta de Santiago


unintentional statement
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3 comments:

  1. Mikes blogFebruary 6, 2009 at 2:21 PM

    how do you make it and what is the filling? please.

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  2. TFebruary 7, 2009 at 3:38 AM

    Never actually made it but I did find a recipe that seems about right. (european units are from my handy-dandy irish cookbook's conversion table)
    It's basically a really, really almond tart and it's from Santiago de Compostela which is why there's the cross on it.
    for the base:
    * 1 egg
    * 2/3 cup sugar (approx. 425oz)
    * Generous 1 cup flour (approx 225oz)
    for the filling:
    * 4 eggs
    * 1 1/4 cups sugar (approx 275oz)
    * 1 unwaxed lemon, peel grated
    * 2 cups ground almonds (460oz)
    * Pinch ground cinnamon
    * Flour, for rolling out
    * Butter, for greasing
    * Confectioners' sugar, for sprinkling

    Beat together the egg, sugar and 1 to 2 tablespoons (25ml) of warm water until light and creamy. Gradually fold in the flour until the mixture leaves the sides of the bowl clean. For the filling, beat together the eggs and sugar until creamy. Fold in the lemon rind, ground almonds and cinnamon. Roll out the pastry to less than 1cm thick on a floured work surface. Line a greased, loose-bottomed 10-inch tart pan with the pastry. Prick it all over with a fork and spoon the filling on top. Bake in a preheated oven at 355 degrees F (185C) for about 30 minutes, until golden brown. Leave the almond tart to cool in the pan. Once cool, transfer it to a serving plate and sprinkle with confectioners' sugar before serving. A St. James' cross template can be used, if liked.

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  3. Mikes blogFebruary 8, 2009 at 4:41 PM

    Thanks T I shall try it out, but will dust a T on the top instead of the cross.

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