Crispy tart with roasted almonds, candied orange peel and fresh taatel

Ingredients

• 200 g All‑purpose flour (for the shortcrust pastry)
• 100 g Unsalted butter (cold, cut into cubes)
• 50 g Powdered sugar (for the pastry)
• 1 Egg (for the pastry)
• 1 c. à café Lemon zest (finely grated, for the pastry)
• 1 c. à café Vanilla extract (optional, for the pastry)
• 150 g Whole almonds (roasted in the oven)
• 50 g Candied orange peel (cut into very small dice)
• 1 c. à café Additional lemon zest (for the filling)
• 2 c. à soupe Sassolino liqueur or rum (to bind the filling, flavor remains subtle after baking)
• 30 g Unsalted butter in small pieces (for the filling and on the taatel)
• 2 c. à soupe Granulated sugar (to sprinkle before baking)
• 150 g Fresh taatel (fresh pasta like tagliatelle) (cut into 2‑3 cm pieces)
• 1 pinch Salt (for the pastry)

Instructions

1. Prepare the shortcrust pastry

   In the bowl, mix the flour, powdered sugar, salt, lemon zest and vanilla extract. Add the cold butter cubes and work with your fingertips until a sandy texture forms. Incorporate the egg and knead quickly until a smooth dough is obtained.

   Time: PT15M

2. Dough resting

   Form a ball, wrap it in cling film and place in the refrigerator for at least 30 minutes.

   Time: PT30M

3. Preheat the oven

   Preheat the oven to 180°C.

   Time: PT10M

   Temperature: 180°C

4. Roast the almonds

   Spread the whole almonds on a baking sheet and roast in the oven for 8 minutes, until they give off a pleasant aroma.

   Time: PT8M

   Temperature: 180°C

5. Chop the almonds

   Let the almonds cool, then coarsely chop them with a knife or food processor, without turning them into powder.

   Time: PT5M

6. Prepare the candied orange peel

   Cut the candied orange peel into very small dice. You may substitute with candied lemon peel if you wish.

   Time: PT5M

7. Mix the filling

   In a bowl, combine the chopped almonds, orange peel dice, additional lemon zest, vanilla, Sassolino liqueur (or rum) and the small butter pieces. Mix well until a homogeneous consistency is achieved.

   Time: PT5M

8. Roll out the dough

   Lightly butter the tart tin. Place the dough between two sheets of parchment paper and roll to a thickness of 3 mm. If the dough seems too soft, place it on a tray and refrigerate for an additional 30 minutes.

   Time: PT10M

9. Heat the dough (if necessary)

   After the additional rest, remove the dough from the refrigerator and place it in the tin, remove the parchment paper, trim the excess and prick the base with a fork.

   Time: PT30M

10. Spread the filling

    Evenly spread the filling over the tart base.

    Time: PT5M

11. Add the taatel and butter

    Arrange the fresh taatel pieces on the filling, then scatter the small butter pieces to prevent drying during baking.

    Time: PT5M

12. Sprinkle with sugar

    Dust the surface with granulated sugar to achieve a nice caramelization.

    Time: PT2M

13. Bake

    Bake the tart for 35 minutes, or until the surface is golden and the edges are crisp.

    Time: PT35M

    Temperature: 180°C

14. Cooling and unmoulding

    Allow the tart to cool completely at room temperature before gently unmoulding onto a plate.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g