Summer has already become a memory and, getting closer to the autumn season, we want to fight the nostalgia of the holidays with a valid restorative alternative: something sweet. If you think of a good dessert that would not put too much strain on your silhouette, you will probably not find a better alternative to preparing one of the traditional Venetian cakes: the almond tart, which is definitely worth the attention of your culinary skills. It is a perfect serve for a regenerating break or post-lunch treat; it is easy to prepare even for those unfamiliar with cooking. The result will never disappoint.
400 g almonds
200 g butter
150 g sugar
250 g 00 flour
1 pinch of cinnamon
Dry the almonds in the oven for 5 minutes at 160° C.
Mix half of the almonds with 2 tablespoons of sugar (or grind them into powder using a mortar).
Combine the almond and white flours, the grated lemon rind, and three lightly beaten egg whites. Knead until the dough gets solid.
Blend the remaining almonds and sugar with three cloves, place them into a bowl and add a pinch of cinnamon, mix three egg yolks and one whole egg and mix until you get a smooth and soft cream texture.
Roll the almond and flour paste out using a rolling pin and cut two disc shapes, line a 24 cm cake pan: pre-grease one disc, pour in the almond and egg cream, cover with the second disc and seal the edges well. Garnish the surface with some almond flakes.
Bake in a hot ventilated oven for 30 minutes at 180 ° C.
Remove from the oven, let it cool and sprinkle it with icing sugar.
… step 9
Don’t forget to chill a bottle of Tenuta Polvaro Prosecco D.O.C. Rosè Extra Dry before serving!
It is easy to prepare even for those unfamiliar with cooking. The result will never disappoint.
If you wish to reduce the preparation time you can also use peeled almonds.
Those of you who cradle the sacred fire of creativity, can spread a thin layer of orange marmalade, before spreading the filling cream.
This tart can be stored at room temperature in a glass cake container for at least a couple of days… if you are able to resist of course.
This dessert belongs to the peasant tradition since it consists of simple and easily available ingredients, for those who were dedicated to harvesting crops or farming livestock. We inherited this recipe from our paternal grandmother. She used to say that her grandparents called it “Torta della Perpetua” , which was once the name of a workhorse of the local country parish priest’s house.
What drinks go well with the almond tart?
In combination with this humble typical traditional dessert, we propose to take our Tenuta Polvaro Prosecco D.O.C. Rosè Extra Dry, the hints of sweet fruit go well with the bitter flavours of the cake. However, for those who prefer to complement the tart with something more firmer, we suggest trying the Tenuta Polvaro Chardonnay D.O.C., a white wine with a full, complex and velvety taste, which releases notes of pear and a citrus freshness.
In both scenarios, an explosion of flavors that firmly unites us with the traditions of the region, will be guaranteed.