Name: Almond tart
Yield: Serves 6 (it’s pretty rich)
Ingredients: Brandy; Blanched almonds; Icing sugar, sifted; 2 egg yolks, forked to blend; 175 g unsalted butter; 50 g sugar; 300 ml double cream, half-whipped; 250 g plain flour; 2 egg whites, whisked into stiff peaks; 1 tsp ground cinnamon; 75 g granulated sugar; 125 g unskinned almonds, finely chopped or roughly ground

Preparation info

Serves
6
(it’s pretty rich)

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

This is a good way to use up any leftover Christmas almonds. You can also make the tart with walnuts or hazelnuts or, if more convenient, a mix of all three. Shelled or powdered nuts should be stored in the fridge and used before they go rancid – your tongue will tell you when they’re over the hill.

Ingredients

125 g unskinned almonds, finely chopped or roughly ground
75 g granulated sugar
1

Method

First make the pastry. Put the flour and sugar in a roomy bowl and using your fingertips rub in the butter. Work in enough of the egg yolks to give a light, firm dough. Cover with cling film and set aside for 30 minutes.

Preheat the oven to 180°C/350°F/Gas mark 4.

Light