Citrus & spice almond tart from Persiana Easy (page 214) by Sabrina Ghayour

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

  • veronicafrance on April 29, 2026

    I almost made a Bakewell tart, but decided to make this instead. Excellent choice! I used my own recipe for pâte sablée, as the reason I was making a tart was because I had some leftover in the fridge. I took Sabrina’s advice, and rolled it out between two sheets of clingfilm. I don’t know why I’ve never tried this before — a game-changer. No flour needed, no sticking or tearing, and I was able to roll it out smoothly and thinly to just fit the tin. I also didn’t bake blind, as I normally would, and the pastry was still crisp and golden brown. The flavour of the filling is delicious, with subtle, balanced spice and citrus (I’d increase the cardamom a touch next time). A keeper!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.