Almond And Sherry Tart
INGREDIENTS
Pastry
1 1/4 cups flour1/2 tsp ground cinnamon
2 tblsp caster sugar
100 grams butter
1 egg yolk
2 tblsp water
Filling
2 cups ground almonds3/4 cup marmalade (bitter is nice here)
1/2 cup caster sugar
grated rind 1 lemon
3 eggs
75 grams butter, melted
1/4 cup Olorosso or another sweet sherry
This style of tart is very popular in Jerez in Spanish Andalucia, home of sherry.
METHOD
Pastry
1. Sift the flour, cinnamon and sugar into a bowl. Rub in the butter to make fine crumbs.
2. Blend the egg yolk with 2 tblsp water and cut into the pastry.
3. Turn out and knead lightly. Roll out large enough to line the base and sides of a 23cm loose-bottom flan tin.
4. Bake blind at 190°C for 10 minutes. Remove the baking blind beans and cook a further 5 minutes.
Filling
1. Mix 1/2 cup of the ground almonds with the marmalade and spread over the pastry flan.
2. In a bowl mix together the remaining almonds with the sugar, lemon rind, eggs, butter and sherry. Pour over the marmalade.
3. Return to a 170°C oven for 20-25 minutes until the filling is set. Stand 10 minutes before serving. This can be eaten hot or cold.
4. Dust with icing sugar and serve in wedges.
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