Crunchy Almond Tart


Preparation info
  • Serves


    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

My first Chinese dessert, once I had progressed beyond the fortune cookie years, was a plump, almond-stuffed mooncake bought en route to a samurai film in New York City’s Chinatown. (A mooncake is a deceptively pretty, crust-enclosed pastry baked especially in celebration of the Chinese Moon Festival.) Somewhere between the lopping off of the enemies’ heads and the spearing of them on long poles in a triumphant parade, I downed a bite of the mooncake. (Shamefacedly, I confess ravenous hunge