Almond Tart--Crostata di Mandorle

Recipe by Mamie37
READY IN: 1hr 15mins
YIELD: 1 tart




  • Roll out the dough 1/8 inch thick on a floured surface.
  • Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge.
  • Chill the shell for 30 minutes.
  • Spread the jam on the bottom of the shell.
  • In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
  • Crumble the almond paste into the egg mixture, and beat until it is combined well.
  • Fold in the flour gently but throughly.
  • Spread the mixture evenly over the jam and sprinkle it with the almonds.
  • 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.
  • Let it cool in the pan on a rack for 10 minutes.
  • Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.