Almond tart with oloroso (Tarta de Santiago) from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • almonds
  • cinnamon sticks
  • lemons
  • membrillo paste
  • store-cupboard ingredients
  • oloroso sherry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 14, 2015

    The crust method was new for me. The dough contains flour, confectioner's sugar, butter, and an egg yolk. It gets very hard when chilled, and is then grated into a tart pan and is pressed around to make the shell. It was a little difficult to get the pressing even in the fluted edges, otherwise pretty easy. Once the crust is pre-baked, it is coated with a blend of membrillo and lemon juice, that has been heated and liquified. The next layer consists of butter, caster sugar, ground almonds, cinnamon, orange and lemon zest, eggs, and oloroso sherry. My tart took 40 minutes to bake, and I had to make a foil collar as the crust was getting pretty brown. I thought this was a wonderful creation! It's crispy but moist, and the flavors of membrillo, almonds, sherry, and citrus all stood out. I didn't serve it with anything, but creme fraiche is suggested, which would be nice.

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