18/10/2023

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INGREDIENTS for the almond shortcrust pastry:
for a tart with a diameter of 26-28 cm:

100g of almond flour

200g of 00 flour

100g. of cold butter cut into pieces

110g of icing sugar

1 egg and 1 yolk

INGREDIENTS for the filling:
100g of butter at room temperature

120g of granulated sugar

2 eggs

30g of flour

30g of almond flour

80g of flaked almonds

grated zest of an orange

300g of orange jam

PREPARATION:
In a bowl mix the flours with the sugar. Add the cold butter in pieces and knead quickly with your fingers to create a crumbly dough.

Add the eggs and mix well, trying to compact everything, creating a firm and smooth ball of dough. Since the dough is nice and soft, roll it out between two sheets of baking paper with a rolling pin, creating a layer about 4mm thick. Butter and flour a baking tray, transfer the pastry to the tray and trim the edges well. Leave to rest in the refrigerator while you prepare the filling.

PREPARATION of the filling:

With an electric whisk, beat the butter with the sugar and the grated zest of an orange. Add the eggs one by one while continuing to whisk. Complete with the flours and fillet almonds. Mix well.

Turn the oven on at 180°.

Take the tart back from the fridge, spread a layer of orange marmalade, pour the filling over it, add more slices of almonds if you have any left over.

Bake for 30 minutes, then if it darkens too much on the surface, cover it with foil and cook for another 10 minutes.

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