Almond Tart--Crostata di Mandorle (Italy)

This almond tart, or crostata is not an original family recipe, but happens to be my favorite Italian dessert, yes, even more than tiramisu! The richness of this crostata is reminiscent of the taste of Italy’s espresso cafés.  I found this recipe  in the September 1992 edition of Gourmet Magazine and have been making it as a holiday dessert or for special occasions ever since.

INGREDIENTS:

1 pasta frolla (Italian sweet shortbread crust- see recipe below) 
3/4 cup cherry jam or raspberry jam
3 large eggs
1/4 cup granulated sugar
1 (7 ounce package) almond paste
1/2 cup all purpose flour
1/2 cup sliced almonds
Confectioner's sugar, for dusting if desired.

1. 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.
2. Spread the jam on the bottom of the shell.
3. In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
4. Crumble the almond paste into the egg mixture, and beat until it is combined well. Fold in the flour gently but thoroughly.
5. Spread the mixture evenly over the jam and sprinkle it with the almonds.
6. 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.
7. 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

Pasta Frolla Recipe

 

1 1/3 cups all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
freshly grated zest of one lemon or orange
1/2 cup cold unsalted butter, cut into bits
1 large egg, lightly beaten
1 teaspoon vanilla

1. In a bowl, whisk together the flour, sugar, salt, and zest.
2. Cut in the butter, until it resembles coarse meal.
3. Add the egg and the vanilla and toss the mixture until incorporated.
4. Turn out onto a lightly floured surface and knead very lightly, forming into a disk.
5. Chill, wrapped in plastic at least 1 hour or overnight. Let the dough stand at room temperature until softened, but still firm enough to roll out.