Israeli Almond Tart.
Recipe: Debbie Elfassy – Benjamin, Israel
This is a delightful tart to serve at a Tu B’Shvat seder meal, where all the fruits of Israel are celebrated and enjoyed. The almond tree is the first to blossom in Israel after the cold winter. The beautiful blossoms, therefore, are the welcome herald of Spring.
Ingredients for Shortcrust:
250ml cake flour
60ml white sugar
125 gr softened butter
1 extra large egg
Ingredients for Filling:
150gr ground almonds
150ml white sugar
150 gr softened butter
4 extra large eggs
75ml cake flour
5ml almond essence
50ml smooth apricot jam (or a bit more if you need)
160ml icing sugar, sifted
10ml boiling water
few drops lemon juice
Or: sprinkle some icing sugar on finished tart and decorate with shelled almonds.
Crust: mix all ingredients to form a soft dough. Line a 32cm pie dish with the dough. Prick the base and chill until cold.
Preheat oven to 150 degrees C.
1. Combine almonds, sugar and butter till light and creamy.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in cake flour gradually.
4. Add the almond essence.
5. Spread the jam over the chilled unbaked crust and spoon the almond filling on top.
6. Bake for around 1 hour. Remove from oven and cool.
Blend the icing sugar and boiling water and a few drops of lemon juice to form a glace icing. Spread over the tart and leave to harden.
Now, enjoy! Betayavon! Good appetite!