Monday, October 17, 2011

Italian Almond Tart (recipe, pareve)

We ate this Italian Almond Tart in Rome. They presented it with a small mallet and told us to break up the tart with it. We opt to just break it with our hands...but your family and friends might have a good time bashing it to bits :)

This is crunchy but still melts in your mouth oozing flavors of almond and orange.
Prep time: 15 minutes     Baking time: 40-50 minutes
1 egg yolk                       
¼ teaspoon almond extract                   
¼ teaspoon vanilla extract
1 tablespoon grated orange rind
1 cup + 2 tablespoons flour
6 tablespoons cornmeal
½ teaspoon salt
7 tablespoons non-dairy margarine
4 ounces blanched almonds- toasted and chopped
1/3 cup sugar
3 tablespoons brown sugar
non-dairy baking spray
9” springform cake pan
cooling rack

  1. Grease spring form pan with baking spray. Set aside.
  2. Preheat oven to: 350 F.
  3. Mix yolk with orange rind and both extracts. Set aside.
  4. Mix flour together with cornmeal and salt. Cut in margarine with a fork or your hands. Stir in both white and brown sugar and almonds.   Add yolk mixture and add it to other ingredients with a fork. The mixture will be crumbly.
  5. Pour mixture into baking pan and pat down as evenly as possible. Bake in preheated oven for 40 minutes or until golden brown. Cool on rack completely before unmolding.

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