Tarta de Santiago Recipe
Tarta de Santiago is a rich almond tart originating from Santiago de Compestela in Galicia, home of the breathtaking medieval cathedral and destination of the pilgrimage route - Camino de Santiago, or Walk of St James, the patron Saint of Spain.
Serves 8-12 depending on size of slices
- 250g almond meal (best to do your own and ensure there is some texture to it)
- 250g white sugar
- 5 large eggs
- 1 pinch ground cinnamon
- Rind of 1 medium lemon, finely grated
- Icing sugar to dust
- 200g plain flour
- 100g cold butter, chopped
- 1 egg
- 75g white sugar
- Preheat oven to 180C
- To make pastry, pulse the flour, butter and sugar in a food processor, making sure it resembles coarse breadcrumbs.
- Add the egg and a little cold water, and pulse until the pastry comes together. Form into a flat disc, wrap in cling wrap and refrigerate for about 30 minutes.
- To make the filling, whisk the eggs and sugar until the mixture becomes glossy pale and frothy. It should just about double in size. Fold in the almond meal, lemon rind and cinnamon.
- Grease a 24cm loose-bottomed fluted tart pan. Roll out the pastry and use it to line the pan. Refrigerate for 30 minutes.
- Line the pastry with baking paper, fill with rice or pastry weights and bake for 10 minutes. Remove the paper and weights, and bake for 5 minutes or until crisp. Cool slightly.
- Spoon almond mixture into tart tin and smooth the top. Bake for about 45-50 minutes or until golden. Cool tart in pan, then remove from pan and serve dusted with icing sugar.