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Receta Almond Tart (Crostata Alle Mandorle)
by Global Cookbook

Almond Tart (Crostata Alle Mandorle)
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  Raciónes: 8

Ingredientes

  • 1 3/4 c. all-purpose flour
  • 2 1/2 c. grnd toasted almonds divided
  • 1/2 c. sugar
  • 4 ounce unsalted butter - (1 stick)
  • 1 x egg plus
  • 3 x egg whites plus
  • 1 x egg beaten Salt to taste
  • 1/2 c. apricot jam
  • 1/2 c. finely-minced semisweet chocolate

Direcciones

  1. Grease the bottom and sides of a 9-inch tart pan with a removeable bottom with butter and set aside.
  2. Toss together the flour, 1/2 c. of the almonds, and sugar. Cut the butter into the dry mix till it is the consistency of fine bread crumbs. Add in 1 egg and a healthy pinch of salt and mix well, kneading slightly. Form the pastry into a ball, wrap in plastic wrap, and chill 30 min.
  3. Roll out the dough to 1/8-inch thickness. Line the tart pan with the dough, letting it hang over by 1-inch. Trim the edges, reserving the scraps and rolling them into a ball. Place the pan in the refrigerator for 30 min.
  4. Roll the reserved dough ball out to 1/8-inch thickness and, using a pastry cutter with a crimp edge, cut it into several strips which are 9-inches long and 1/4-inch wide. Set these strips aside in a cold place.
  5. Preheat the oven to 375 degrees.
  6. Line the tart pan with waxed paper and load the inside with beans. Bake in the oven till the dough has firmed but is still pale about 20 min. Remove from the oven and set aside.
  7. Beat the egg whites till they are thick and glossy. Spread the apricot jam in an even layer inside the tart crust. Fold the remaining almonds and the chocolate into the whipped egg whites and spread this mix over the apricot jam. Arrange the dough strips over the top of the tart in a criss-cross fashion, pushing the ends into the apricot mix. Brush the top with the beaten egg and bake 30 min. Serve hot or possibly room temperature.
  8. This recipe yields 8 servings.