April 29, 2013 by dgarnett2013
Almond Tart: River Cafe Cook Book Two (Yellow book) by Rose Gray and Ruth Rogers
Serves 12 plus
- 350g plain flour
- a pinch of salt
- 225g unsalted butter, cut into cubes
- 100g icing sugar
- 3 organic egg yolks
- 350g unsalted butter, softened
- 350g caster sugar
- 350g blanched whole almonds
- 4 organic eggs
For the sweet pastry, pulse the flour, salt and butter in a food processor until the mixture resembles coarse breadcrumbs.
Add the sugar then the egg yolks and pulse. The mixture will immediately combine and leave the sides of the bowl.
Remove, wrap in baking parchment and chill for at least an hour.
Preheat the oven to 180 degrees C. Roll (or grate) the pastry and press it into a 30cm loose -bottomed fluted flan tin. Leave for at least half an hour.
Bake blind for 20 mins with beans and 5 mins without, until very light brown.
For the filling: cream the butter and sugar until the mixture is pale and light. Put the almonds in a food processor and chop until fine.
Add the butter and sugar and blend, then beat in the eggs one by one.
Pour into the pastry case and bake for 50 mins.
Cool and cover with seasonal fruits and a light dusting of icing sugar. This step is optional.
Eaten at Charlie Ray’s christening tea.