We just celebrated Easter with almond filled figolli, but you might still have some almonds left that you do not know how to use… well we have this for you – almond tart!
INGREDIENTS
For the pastry
- 400g Plain flour
- 1/2 tsp Baking powder
- 190g Margerine or butter
- 120g Caster sugar
- Juice & rind 1 orange
- 1 Egg yolk
- 1/2 tsp Vanilla essence
For the filling
- 600g Icing sugar
- 600g Pure ground almonds
- 8 Eggs
- 1/2 tsp Vanilla essence
- Rind 3 lemons
HOW TO PREPARE
- Sift together the flour & baking powder.
- Add the sugar and margarine and rub together until it forms crumbs.
- Add the orange rind and juice, egg yolk and essence; and mix to a smooth dough. Refrigerate before using.
- Use the pastry to line a cake tin sized 31 x 24 cm or 12 x 9 1/2 inch.
- Bake for 1 hour 15 minutes at a temperature of 150°c
For the filling
- Mix together to just incorporate all the ingredients together (do not over mix). Then place into the pastry case.
- If you wish, you can add whole cherries, almonds or candied peel into this mixture too.
- Bake for 1 hour 15 minutes, at 150°c.
- Cool and leave for one day before decorating.
