Kategorie: Backen süss / baking sweet stuff

This recipe was discovered by my friend Ellen and turns out different almost every time you make it. At least that’s how it was a few years ago – maybe practise yields more reliable results….it was always really good!
It is excellent with a glass of tawny port for dessert.

for the crust:
120    g butter
125    g flour plus 1-2 tablespoons for rolling dough out
1 1/2     teaspoons sugar
1    pinch of salt
1/4    cup of ice water

for the filling:
100    g almonds roasted lightly, ground fine
200    g sugar
4    eggs, separated
1    teaspoon  real vanilla

Mix flour, sugar and salt together, then cut the fat in with a pastry cutter until mixture resembles coarse meal.  Slowly add water until dough just holds together, roll out and line tart pan (which has a removable bottom) with it.  Line dough with tin foil and weigh down with some pie weights or beans.  Bake for ten minutes at 350° F.

Meanwhile mix the egg yolks with sugar until pale and thick about 2 minutes. Fold yolks into nuts and carefully add vanilla.  Beat egg whites stiff, take 1/3 of the whites and mix with yolk mixture then carefully and quickly fold in the rest.  Pour into prebaked tart shell and bake at 350° F for 35-40 minutes.