Crostata di Mandorle (Italian Almond Tart)

Method12 steps · about 2 hr 10 min

1. 1

   Step 1: Mound all 250 g 00 pastry flour on a board and make a well. Put the pastry’s 100 g granulated sugar, quarter-teaspoon fine salt (¼ tsp), one medium whole egg and one medium egg yolk in the well; keep the separate three egg whites and filling sugar for the filling.

   Uses 250 g 00 flour for the pasta frolla · 100 g granulated sugar for the pasta frolla · 1 egg (at room temperature) · 1 egg yolk (at room temperature) · ¼ tsp fine salt for the pasta frolla

2. 2

   Step 2: Cut all 120 g cold unsalted butter into small pieces, add to the assembled pastry ingredients and combine quickly by hand.

   Uses All assembled pastry ingredients · 120 g unsalted butter (- ~1 stick, cold)

   
3. 3

   Step 3: Work the same mixture only until it forms a compact dough, without warming it unnecessarily. Shape into a flattened loaf or disc and wrap securely.

   Uses All pastry mixture

   
4. 4

   Step 4: Refrigerate the wrapped pastry for at least one hour, until firm and cold enough to roll. It can be prepared the day before and kept refrigerated.

   Initial pastry chill: at least 1 hour · 60 minUses All wrapped shortcrust pastry

5. 5

   Step 5: In a clean bowl, beat the three separate egg whites to stiff peaks. Gradually beat in the filling’s separate 100 g granulated sugar until smooth and glossy.

   Uses 3 egg whites · 100 g granulated sugar for the almond filling

   
6. 6

   Step 6: Wash the lemon and grate only the yellow zest from half of it. Gently fold all 200 g almond flour and all the prepared half-lemon zest into the sweetened egg whites until evenly combined, keeping the filling light.

   Uses All filling meringue · 200 g almond flour (- 7 oz ) · Finely grated yellow zest from ½ lemon; no white pith

   
7. 7

   Step 7: Take the firm chilled pastry from the refrigerator and roll it on the lightly floured work surface until large enough to line the bottom and sides of a 22 cm / 9 inch tart pan.

   Uses All cold pastry after its hour-long chill · Additional 00 flour for dusting the work surface, as needed

8. 8

   Step 8: Grease the tart pan with a little of the separate extra butter and dust with the separate pan flour. Loosely wrap the rolled pastry around the rolling pin and unroll over the pan. Press into the bottom and sides, then trim away excess pastry at the rim.

   Uses The rolled pastry for the tart shell · A little additional unsalted butter to grease the tart pan · A little additional 00 flour for the greased tart pan

   
9. 9

   Step 9: Spoon all the almond-meringue filling into the lined pastry shell and spread evenly with a spatula.

   Uses The lined pastry shell; excess trimmings removed · All finished almond filling

10. 10

    Step 10: Bake in a preheated oven at 170°C / 340°F fan or 180°C / 350°F conventional for about thirty-five to forty minutes, until the pastry is cooked and the almond filling is set, golden and slightly crisp on top.

    Bake almond tart until set and golden · 40 minUses The complete filled tart

    
11. 11

    Step 11: Let the baked tart cool in its pan for a few minutes until firm enough to handle without breaking. Carefully lift out onto a serving plate or cooling rack and allow it to cool further before slicing.

    Uses The complete baked tart

12. 12

    Step 12: Serve the tart plain or dust with the optional powdered sugar, then cut into six to eight slices.

    Uses The complete cooled tart · Powdered sugar for optional dusting