Elisabeth Luard

Almond tart

Preparation info

  • Serves

    6

    (it’s pretty rich)

    • Difficulty

      Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

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