Almond tart, preparation
1) Roll out the shortcrust pastry in one mold with high edges grooved of 22-24 cm lined with baking paper
wet, squeezed and buttered; prick the pasta with a fork, cover it with plastic wrap
transparent and keep it in the fridge for 10 minutes.
2) Separate the egg whites from the yolks and put them in 2 bowls; whip the egg yolks with the granulated sugar until a frothy mixture is obtained; add the almond flour and chopped almonds, sherry and lemon zest and mix to mix well.
3) Add a pinch of salt to the egg whites and whip them until stiff peaks; add them to the almond mixture and mix them very gently. Distribute the mixture obtained on the shortcrust pastry base; sprinkle the surface with flaked almonds and granulated sugar and bake the tart in a preheated oven a 180 ° for 30 minutes.
4) Remove the tart from the oven, let it cool before transferring it to a serving dish and serve, if you like,
with bitter orange marmalade.
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