Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 eggs
- 1/4 cup candied succade, chopped
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
3. Add the cold water and pulse until the dough comes together.
4. Press the dough into the bottom and up the sides of the tart pan. Chill in the refrigerator for 15 minutes.
5. In a mixing bowl, cream together the almond flour, sugar, and softened butter until light and fluffy.
6. Beat in the eggs, one at a time, until well combined.
7. Fold in the chopped succade.
8. Pour the almond mixture into the chilled tart shell and spread it evenly.
9. Sprinkle the sliced almonds on top.
10. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
11. Let the tart cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 340
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 80mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 18g
Protein: 5g
Substitutions for ingredients:
- You can use regular flour instead of almond flour.
- If you can't find candied succade, you can use candied citrus peel instead.
Variations:
- You can add a teaspoon of almond extract to the almond mixture for extra flavor.
- You can use different types of nuts, such as chopped pecans or walnuts, instead of sliced almonds.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Chill the tart shell before baking to prevent it from shrinking.
- Toast the sliced almonds before sprinkling them on top for extra flavor.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter and garnish with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, powdered sugar
Pairings:
Coffee, tea, or a glass of dessert wine
Suggested side dishes:
Fresh fruit salad or a green salad
Troubleshooting advice:
If the crust is too crumbly, add a little more water until it comes together. If the filling is too runny, bake the tart for a few more minutes until it sets.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Succade is a candied fruit that originated in Italy in the 14th century. It was traditionally made from citron, but today it can be made from a variety of fruits, such as orange and lemon.
Flavor profiles:
This tart has a sweet and nutty flavor with a hint of citrus from the succade.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Dutch