Almond Tart--Crostata di Mandorle

Name: Almond Tart--Crostata di Mandorle
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 1 tart
Ingredients: 1 sweet tart crust (single crust pasta frolla, using lemon zest); 3/4 cup cherry jam or 3/4 cup raspberry jam; 3 large eggs; 1/4 cup granulated sugar; 1 (7 ounce) package almond paste; 1/2 cup all-purpose flour; 1/2 cup sliced almonds; confectioners' sugar, for dusting if desired

Submitted by Mamie37

"This is divine! All credit goes to Venice. courtesy of Alitalia Airlines."

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photo by Boeair

Ready In:: 1hr 15mins
Ingredients:: 8
Yields:: 1 tart

ingredients

1 sweet tart crust (single crust pasta frolla, using lemon zest)
³⁄₄ cup cherry jam or 3/4 cup raspberry jam
3 large eggs
¹⁄₄ cup granulated sugar
1 (7 ounce) package almond paste
¹⁄₂ cup all-purpose flour
¹⁄₂ cup sliced almonds
confectioners' sugar, for dusting if desired

directions

Roll out the dough 1/8 inch thick on a floured surface.
Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge.
Chill the shell for 30 minutes.
Spread the jam on the bottom of the shell.
In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
Crumble the almond paste into the egg mixture, and beat until it is combined well.
Fold in the flour gently but throughly.
Spread the mixture evenly over the jam and sprinkle it with the almonds.
Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center.
Let it cool in the pan on a rack for 10 minutes.
Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.

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RECIPE SUBMITTED BY

Mamie37

Webster, NY

I live in Western New York, on Lake Ontario. Great cultural, food, and touring area. For fun, we go "wandering" to the Finger Lakes area for lunch and "junk hunts". I retired after 15 years as a travel agent, but I'm very busy with family and friends. Favorite cookbook: 'American Century' by Jean Anderson. Great reference book! I love to read cookbooks, and can't pass up a chance to get "just one more". I now work part time for the Canadian American Transportation System, also known as the "Fast Ferry", or "The Breeze" that goes between Rochester NY and Toronto. It's a gorgeous ship, and a cool job!

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