Galician almond tart (tarta Santiago)
Tarta Santiago is eaten in Spain on July 25 to celebrate the day of St James the Apostle. Traditionally, a heavy metal Cross of St James is pressed onto the centre of the tart* before it's dusted with icing sugar. Use shop-bought shortcrust pastry by all means, though I should mention that this is my favourite pastry recipe and is well worth having in your repertoire.
Ingredients
For the pastry
300g plain flour, plus extra for dusting
90g icing sugar
¼ tsp salt
200g unsalted butter, fridge-cold, cut into cubes, plus extra 10g, melted, for brushing
1 large egg yolk
20ml ice-cold water
For the filling
4 large eggs
220g caster sugar
¼ tsp salt
2 tbsp water
250g almond meal
zest of 2 oranges
zest of 1 lemon
1 tbsp anise seeds, lightly toasted then ground (or 1 tsp cinnamon powder)
1 tsp vanilla essence
icing sugar for dusting
whipped cream, for serving
Method
1. Sift together the flour, icing sugar and salt, then place in a food processor. Add the butter and pulse a few times until the mixture has the consistency of fresh breadcrumbs. Lightly whisk together the egg yolk and water, then add to the mix. Pulse a few times until the dough comes together, then tip onto a lightly floured kitchen bench.
2. Lightly knead the dough into a ball, then divide into two roughly equal pieces – about 300g each. Wrap each piece loosely in cling film and press gently to form flattened discs. Place one disc in the freezer to use another time, and refrigerate the other for about one hour.
3. When ready to roll out the pastry, lightly grease the base and sides of a round, shallow tart or cake tin (about 20cm x 5cm deep) with the extra butter. Place the pastry on a lightly floured worktop and tap it all over with a rolling pin to soften slightly, then roll out to a circle that measures 30-35cm in diameter and 2-3mm thick. Drape the pastry over the tin and gently press it into place, filling any cracks with a little extra pastry. Trim the overhanging pastry then place in the fridge to chill while you prepare the filling.
4. Preheat the oven to 175C fan-forced (195C conventional).
5. Place the eggs, sugar, salt and water in the bowl of an electric mixer and beat with the paddle attachment on medium-high speed until light and creamy (about 5 minutes).
6. Meanwhile, combine the almond meal, citrus zests and anise seeds (or cinnamon) in a large bowl. Using your thumb and fingertips, rub the zests into the almond meal to release the fragrant citrus oils. When the eggs and sugar are well beaten, turn the mixer to a low speed and add the almond mixture and vanilla. Blend for a few seconds until the mix just comes together, then remove the bowl from the mixer and finish folding the batter using a rubber spatula.
7. Scrape the mixture into the prepared (unbaked) tart case, smoothing out the surface with a small spatula or the back of a spoon. Place the tart on a baking tray, then into the preheated oven to bake for about 30 minutes until lightly golden brown. Cool on a baking rack before dusting with icing sugar, using the St James' Cross stencil if desired. Serve with whipped cream.
*Improvise by downloading a stencil to print and cut out.
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Helen Goh is a chef and regular Good Weekend columnist.
