Tart Pastry with almonds and cranberries

Tart pastry with almonds. You may wonder what this particular tart. I'm telling you now: the base. Because it is not a plain pastry, but a pastry with almonds and therefore more brittle, lighter, more aromatic, a beautiful and tasty alternative to plain shortcrust pastry. The jam I made it not: It's a Blueberry jam that I loved for its slightly acidic taste, perfect with the pastry with almonds which by its nature is very sweet. I used the jam for the ' pardon’ to give you the recipe of this particular type of pastry, softer and more crumbly than traditional: given the amount of butter in the dough, the suggestion is to prepare the pastry the day before and leave to rest for a night in the fridge. Obviously, the recipe is from Maurizio Santin.

Ingredients for a 24 cm approx:

  • 250 grams of flour 00
  • 50 grams almond flour
  • 130 grams of butter at room temperature
  • 100 grams of powdered sugar
  • 1 egg
  • a tablespoon of vanilla extract or half vanilla pod Bourbon
  • a large pinch of salt (better if salt Maldon or Fleur de Sel)

for the filling

  • 400 grams of organic Blueberry jam
  • an egg yolk and a little milk for brushing the dough
  • butter and flour for the cake Pan

For the pastry mix together, with your fingertips, all ingredients until dough is smooth and no lumps. Wrap the dough in plastic wrap and set aside to rest in the refrigerator overnight.

The next day, Preheat the oven to 180 degrees static, grease and flour the cake tin (preferably a hinge) and spread about half of the dough using a rolling pin on the worktop well floured. Cover with the pastry on the bottom of the Pan and also the edges, then prick the bottom with the prongs of a fork. Pour the jam into the Pan, spreading it evenly with a spatula. Form with the remaining dough and place them on a cord-tart obliquely. Brush the pastry with the beaten egg yolk with milk and bake for 35 minutes or until the pastry is golden. Remove from oven and allow to cool completely before serving.

THE PAIRING: Wrong combination not whether this Blueberry tart choose a Brachetto d'acqui Docg: sparkling wine, pleasant, the low alcohol content (6% vol.), aromas of red fruit and rose petals, with a sweet taste. We suggest Brachetto produced from the cellars Enrico Serafino. Serve cool, around 7 degrees.

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2 comments

Isabel October 6, 2014 at 14:52

I love blueberries! And what about this beautiful pastry with almonds?? Gnamm!!! I never made with almonds and I love it 🙂
Hi Isabel

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Sicilians creative in the kitchen October 6, 2014 at 14:58

Hi Isabel, How are you? The recipe for pastry is Saad, then decline every responsibility :-). A big hug, ADA

Reply

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