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90 minutes
Prep: 60 minutes
Cook: 30 minutes
396 calories per serving view nutrition facts
10 servings
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| Pastry | |||
| 1 1/2 | cups | flour, all-purpose | |
| 4 | each | egg yolks | |
| 1/2 | teaspoon | salt | |
| 1/2 | cup | sugar | |
| 1 | teaspoon | vanilla extract | |
| 1/4 | pound | butter | |
| Filling | |||
| 1/4 | pound | butter | |
| 1 | cup | almonds | chopped |
| 3/4 | cup | almonds | ground |
| 2/3 | cup | sugar | |
| 3 | large | eggs | |
| 1/4 | cup | cornstarch | or potato starch |
| 1/2 | teaspoon | baking powder | |
| 1 | pinch | salt | |
FOR THE PASTRY: Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and line an 11-or-12-inch pie or tart pan. Prick the base and chill for 15-to-20 minutes. Preheat oven to 375F.
FOR THE FILLING: Heat 1/3 of the butter in a sauté pan, add the chopped almonds and sauté over medium heat until browned. Cool. Melt the remaining butter in a small saucepan. Cool. Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick. Sift the potato or corn starch with the baking powder and salt and fold into the almond mixture. Fold in the melted butter. Do not overmix.
Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set. Quickly scatter the chopped almonds over the top in one even layer. Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.
| % Daily Value* | |
| Total Fat 24.0g | 36% |
| Saturated Fat 12.0g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 271mg | 11% |
| Total Carbohydrate 42.0g | 14% |
| Dietary Fiber 1.0g | 6% |
| Sugars 24.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 13% | Vitamin C | 0% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Onions are an indispensable commodity in cuisines the world over. They are highly versatile, lending themselves to a variety of...
Very clean and fresh tasting and looked amazing. The Greek flavors perfectly matched each other. I added a splash of high quality extra-virgin olive oil just before serving. Even with the light clean taste it turned out to be quite filling with the orzo and chickpeas. The presentation looks great, will definitely be making this for company.
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