tarta de santiago

By bjlazyl

Ingredients

• 1 1
• Large Egg
• 2 ⁄3 C
• Granulated Sugar
• 1 C
• All-Purpose Flour, sifted, plus additional for rolling out crust
• 2 T.
• Unsalted Butter, for greasing
• 2 C
• Marcona Almonds
• The Zest of One Lemon
• A Pinch of Freshly Ground Cinnamon
• 1 1⁄4 C
• Granulated Sugar
• 4 4
• Large Eggs
• Powdered Sugar, for sprinkling
• 4 T
• Unsalted Butter
• 1 1
• Bay Leaf
• 1 ⁄2 C
• Granulated Sugar
• 1 1
• Medium Bunch of Fresh Rhubarb, cut into 2” pieces
• The Zest of One Lemon

Details

Servings 8
Preparation time 30mins
Cooking time 180mins
Adapted from pannacooking.com

Preparation

Step 1

All-Purpose Flour, sifted, plus additional for rolling out crust

To make the crust, in a standing mixer fitted with the paddle attachment, combine the egg and sugar. Beat until frothy. Reduce the speed and add the flour in several additions. Knead the mixture for another minute. The mixture will be a slightly dry, loose dough. Pour the contents of the bowl onto a piece of plastic wrap and gather together into a disc. Refrigerate for at least 1 hour, or as long as overnight.

Preheat the oven to 300 degrees.

Remove the dough from the refrigerator. Flour a clean work surface and a rolling pin and roll the dough into a flat circle, by applying even pressure and rotating the dough between passes.

Butter a deep 9” tart pan with removable bottom. Gently lay the delicate crust in the tart pan. Trim any excess dough from the edges. Line the crust with parchment paper or aluminum foil, fill the crust with dry beans and bake for about 20 minutes. The crust should be completely set and slightly golden brown.

While the crust bakes, prepare the almond filling.

In the bowl of large food processor, pulse the almonds until they resemble a coarse meal. Measure out exactly 2 cups of the chopped almonds.

In the bowl of the same food processor, combine the chopped almonds, lemon zest, cinnamon and sugar. Process the mixture to incorporate the ingredients. With the motor running, add the eggs one at a time.

Remove the dried beans from the pre-baked tart crust and pour in the filling. Return the tart to the oven and bake for 25 minutes.

While the tart is baking, prepare the rhubarb compote. Slice the stalks of rhubarb into 2” batons (you will need about 2 cups).

Heat a wide, large sauté pan over medium heat. Add the butter. When the butter begins to foam, add the sugar. Once the sugar is dissolved, add the bay leaf and rhubarb. If the mixture is dry and sandy, add a small amount of water to encourage the mixture to come to a simmer. Add the lemon zest. Lower the heat and simmer the compote.

After about 10 minutes, remove the rhubarb from the heat. The rhubarb should be completely soft, but not mushy.

After 25 minutes, check that the tart has browned and puffed in the center. If the center is set and not runny, remove from the oven and allow to cool completely.

Dust the top of the tart with powdered sugar (with a stencil of the St James cross, if you prefer**) and serve each piece with a spoonful of the rhubarb compote.

**Pictures of the St James cross are available online and can be drawn on a standard sheet of paper, to make the stencil for the tart.

All-Purpose Flour, sifted, plus additional for rolling out crust