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Ingredientes
- 4 c. flour divided
- 1 whl egg beaten, plus
- 2 x egg yolks beaten
- 1/4 c. butter plus more for buttering the mold
- 6 Tbsp. sugar divided
- 1 Tbsp. Marsala
- 1 c. almonds, peeled toasted, and finely minced
- 3/4 c. almond liqueur
Direcciones
- Preheat the oven to 325 degrees.
- Mound 3 c. of the flour in the center of the work space. Form a well in the center of the flour and place the egg yolks, butter, 3 Tbsp. of the sugar, and Marsala in the center of the well. Working quickly, incorporate the ingredients into the flour, working the dough as little as possible to ensure a light crust.
- Roll the dough out with a rolling pin to slightly larger than the tart pan you"ll be using. Butter and flour the mold and fit the dough inside. Set aside for 30 min.
- Combine the almonds, remaining 3 Tbsp. sugar, and 1 Tbsp. of the almond liqueur. Set aside.
- Combine the remaining 1 c. flour with the beaten egg and knead well. Roll the dough using a pasta machine out to a 1/16-inch thickness, and, using a very sharp knife, cut it into very fine ribbons. Blanch tagliatelle and shock in ice water bath. Remove and drain.
- Place a layer of the tagliatelle on the bottom of the tart shell. Cover with a layer of the almond mix, followed by another layer of the tagliatelle, alternating till both fillings have been used up.
- Bake in the oven for 40 min. Remove from the oven and drizzle the tart with the remaining almond liqueur. Allow to cold, and serve at room temperature, in wedges with nocino and espresso.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 505 | |
| Calories from Fat 84 | 17% |
| Total Fat 9.56g | 12% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 41mg | 2% |
| Potassium 156mg | 4% |
| Total Carbs 84.45g | 23% |
| Dietary Fiber 3.0g | 10% |
| Sugars 19.45g | 13% |
| Protein 11.75g | 19% |
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