Travelling all the way from Northern Italy to the United States, I just had to bring this Italian Almond Tart recipe with me and paired with roasted red grapes and Champagne Sabayon, you’ll soon feel like you’re sitting right in the beautiful streets of Italy.
A wonderful ladies’ luncheon dessert or afternoon tea. A crumbly and nutty tart that will have you wanting more and more!
To make Italian Almond Tart, you will need the following ingredients:
Preheat the oven to 350 °F and grease a 9-inch springform pan with butter.
Evenly spread out ¾ cup of natural almonds in a single layer on a baking sheet and bake in the preheated oven for 10 minutes until toasted and golden. Keep the oven at 350 °F.
Roughly chop the toasted almonds. Set aside.
In a mixing bowl, whisk 1 large egg with 1 tablespoon of orange zest, ¼ teaspoon of vanilla extract and ¼ teaspoon of almond extract.
In a separate mixing bowl, combine 1 cup + 2 tablespoons of all-purpose flour with 6 tablespoons of cornmeal and ½ teaspoon of salt.
Use a pastry blender to cut or your hands to crumble in 7 tablespoons of cold butter until the mixture is crumbly and resembles a coarse meal.
Add ⅓ cup of granulated sugar, 3 tablespoons of brown sugar and the toasted and chopped almonds. Stir to combine through the mixture.
Using your hands, gently mix in the wet ingredients mixture until you have a crumbly dough.
Transfer the dough to the prepared springform pan and loosely press in and roughly smooth over the top. Bake in the preheated oven for about 40 minutes until dark golden. Transfer to a wire rack and cool completely.
Traditionally served in torn, large pieces with roasted red grapes and Champagne Sabayon.
I love sharing recipes from my travels around the globe and this Italian Almond Tart quickly became top of my list! Do you have other favorite travel recipes? Please share them with me and use our hashtag #cookmerecipes in your own blogs and posts.
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