Almond Tart with Oloroso

Tarta de Santiago

Preparation info
  • Serves


    • Difficulty


Appears in

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.



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