Ingredients with Measurements:
- 2 cups blanched almonds
- 1 1/4 cups granulated sugar
- 6 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar for dusting
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor or blender
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a food processor or blender, pulse the almonds until finely ground.
3. In a mixing bowl, whisk together the ground almonds, granulated sugar, lemon zest, cinnamon, and salt.
4. In another mixing bowl, beat the eggs until frothy.
5. Gradually add the almond mixture to the beaten eggs, stirring until well combined.
6. Pour the mixture into the tart pan and smooth the top with a rubber spatula.
7. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the tart cool completely in the pan on a wire rack.
9. Remove the tart from the pan and dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 317
Fat: 18g
Saturated Fat: 2g
Cholesterol: 93mg
Sodium: 77mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 29g
Protein: 9g
Substitutions for ingredients:
- Instead of blanched almonds, you can use almond flour.
- You can substitute the lemon zest with orange zest or omit it altogether.
- If you don't have ground cinnamon, you can use ground nutmeg or cardamom.
Variations:
- Add 1/4 cup of orange juice to the egg mixture for a citrusy twist.
- Top the tart with sliced almonds before baking for added texture.
- Serve the tart with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure to grease the tart pan before pouring in the mixture to prevent sticking.
- To easily remove the tart from the pan, place it on a can or jar and gently push down on the sides of the pan.
- If the top of the tart is browning too quickly, cover it with foil halfway through baking.
Storage instructions:
- Store the tart in an airtight container at room temperature for up to 3 days.
- You can also freeze the tart for up to 2 months. Thaw it in the refrigerator overnight before serving.
Reheating instructions:
- To reheat the tart, place it in a preheated oven at 350°F (180°C) for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the tart with powdered sugar in a decorative pattern using a stencil or cookie cutter.
- Serve the tart on a cake stand or platter with fresh berries or fruit on the side.
Garnishes:
- Fresh berries, such as raspberries or strawberries
- Whipped cream
- Mint leaves
Pairings:
- Spanish coffee
- Sherry or port wine
Suggested side dishes:
- Fresh fruit salad
- Spanish tortilla
- Grilled vegetables
Troubleshooting advice:
- If the tart is too dry, add 1-2 tablespoons of milk to the egg mixture.
- If the tart is too wet, add 1-2 tablespoons of almond flour to the almond mixture.
Food safety advice:
- Make sure to use fresh eggs and check for any cracks before using.
- Wash your hands and all utensils thoroughly before and after handling raw eggs.
Food history:
- Tarta de Santiago is a traditional dessert from the Galicia region of Spain, dating back to the Middle Ages.
- It is named after the city of Santiago de Compostela, where the remains of St. James the Apostle are said to be buried.
- The tart is traditionally made with ground almonds, sugar, and eggs, and is dusted with powdered sugar in the shape of the cross of St. James.
Flavor profiles:
- Nutty
- Sweet
- Citrusy
- Spicy
Serving suggestions:
- Serve the tart as a dessert after a Spanish-inspired meal.
- Enjoy a slice with a cup of coffee or tea for a midday treat.
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Region: Spanish