Prep 30 mins
Cook 30 mins
From Teresa Barrenechea in The Basque Table: When she was asked to be the guest chef for a meal honoring Sr. Alvarez del Manzano, the mayor of Madrid, at the Biltmore Hotel in Los Angeles, the menu included this classic Spanish tart. It is so rich and moist, it needs no more garnish than a little Basque Cream (Natillas) Dessert Sauce (pouring custard) and a dusting of powdered sugar. Marcona almonds are commonly found in Spain and are a bit richer in flavor and sweeter: lightly roasted in oil and then ground, they will ad much to this dish's subtle flavors. Buy raw almonds, if possible. Because you will be grinding the nuts, it doesn't matter whether they're whole or sliced when you buy them.
- 1 cup sugar
- 1 tablespoon lemon zest, grated
- 1⁄2 lb almonds, shelled
- 3 large eggs
- 4 large egg yolks
- 2 tablespoons unsalted butter, softened
- 1⁄2 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1⁄4 cup confectioners' sugar
- 1 cup pouring custard
- Preheat the oven to 350°F Lightly butter a 10-inch pie plate.
- In a blender, blend the sugar and lemon zest until they are well mixed. Add the almonds, and blend again until the almonds are ground fine.
- Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed.
- Transfer the mixture to a bowl.
- Add the flour, baking powder, and salt, and stir with a spatula or wooden spoon until the dry ingredients are incorporated. Scrape the batter into the pan, and smooth the top.
- Bake the tart on the center rack of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean but the tart is still moist. Let it cool on a wire rack.
- Spoon Basque Cream onto each plate, and set a tart wedge on top. Sprinkle with confectioners' sugar, and serve.