Almond Tart with Oloroso

Name: Almond Tart with Oloroso (Tarta de Santiago)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 1 × Sweet Pastry Tart Shell; 40 ml oloroso sherry (see Sherry Suppliers); 1½ small cinnamon sticks, finely ground; finely grated zest of ¾ orange and ¾ lemon; 230 g blanched almonds, ¼ processed to chunky, the rest medium; 1 tablespoon lemon juice; 1 tablespoon water; 130 g membrillo (quince paste, see Spanish Suppliers); 2 eggs; 115 g unsalted butter, softened; 75 g caster sugar

Tarta de Santiago

Preparation info

Serves
6

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This tart from Galicia is traditionally served in Santiago on St James’s Day. We have added membrillo, to create something rather like a Spanish version of Bakewell tart, which goes well with the almonds and oloroso sherry.

Ingredients

1 × Sweet Pastry Tart Shell

Europe
Spain
Galicia
Pastry
Dessert
Mediterranean
Pie
Vegetarian

Method

Follow the instructions for cooking the pastry shell, then remove to a rack. Preheat the oven to 180°C/350°F/Gas 4.

In a pan melt the membrillo with the water and lemon juice over a low heat so it does not stick. Stir out the lumps and spread