Almond Tart--Crostata Di Mandorle – a delicious recipe with crust, cherry jam, eggs, sugar, almond paste, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll out the dough 1/8 inch thick on a floured surface.
2
Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge.
3
Chill the shell for 30 minutes.
4
Spread the jam on the bottom of the shell.
5
In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
6
Crumble the almond paste into the egg mixture, and beat until it is combined well.
7
Fold in the flour gently but throughly.
8
Spread the mixture evenly over the jam and sprinkle it with the almonds.
9
Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center.
10
Let it cool in the pan on a rack for 10 minutes.
11
Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.
458
kcal
Calories
29
g
Fat
34
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 sweet tart crust (single crust pasta frolla, using lemon zest), 3/4 cup cherry jam or 3/4 cup raspberry jam, 3 large eggs, 1/4 cup granulated sugar, and more.
Yes, Almond Tart--Crostata Di Mandorle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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