Parisian almond tart

Parisian almond tart

By
From
Baking
Serves
8-10
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 quantity * plain rich shortcrust pastry [rid:3101]
2 egg whites
220g caster sugar
2 cups flaked or slivered blanched almonds
1/4 tablespoon vanilla essence
icing sugar, to dust

Method

  1. Preheat the oven to 190°C. Wrap the pastry in plastic wrap and chill for a least 1 hour.
  2. Roll out the pastry on a floured board to fit a loose-based round flan tin at least 25 cm in diameter. Trim away any excess pastry and prick the base lightly with a fork. Line the shell with baking paper and half fill the paper with rice or dried beans. Chill for a further 15 minutes.
  3. Bake for 15 minutes. Remove the paper and rice and bake the shell for a further 5 minutes or until pale golden. To make the filling, combine the egg whites, sugar, almonds, cinnamon and vanilla in a saucepan and heat, stirring constantly, until the mixture is hot without boiling.
  4. Pour the filling into the shell and bake for 20–25 minutes or until the filling is golden and firm.
  5. Dust with icing sugar if liked and cut the tart into wedges or squares while still warm. The tart will keep for several days.

Note

  • Buy flaked or slivered almonds, or better still buy whole fresh shelled almonds, store in the freezer and use as required. To hull and blanch almonds, cover with hot water, and when the skins loosen, slip them off. To flake almonds, using a small sharp knife, slice off thin flakes of each almond; to sliver almonds, cut thicker lengthwise slices then cut into fatter needle shapes. When the almonds are dry, store in a glass jar.
Tags:
baking
bakery
margaret
fulton
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