Baked Almond Tart with Nutmeg and Sweet Wine
This is a very simple almond tart, made in exactly the same way as in the Middle Ages, using melted butter as the mixing medium and stale bread as breadcrumbs.
- 8 oz rich sweet shortcrust pastry
- 4 oz butter
- 4 oz ground almonds
- 4 eggs lightly beaten
- 2 oz breadcrumbs
- finely grated zest and juice of 1/2 lemon
- 1/2 teaspoon grated nutmeg
- 1/4 pint sweet wine such as marsala or vino santo or sweet sherry
- 1 teaspoon almond essence
- 4 oz caster sugar
- 1 pint single cream or cream and milk mixed
- Line a deep 23cm (9 in) tart tin with the pastry and pre-bake or bake blind.
- Pre-heat the oven to 190°C (375°F) Gas 5.
- Melt the butter in a pan, then remove the pan from the heat. Toss in the ingredients in the order given above, mixing well. You will now have a rather liquid mixture. Pour the mixture into the pre-baked pastry case. Place the tart on a warmed baking tray in the centre of the oven and bake for 45 - 55 minutes or until golden brown and a bit wobbly.
- Glaze or decorate the tart to taste - sifted icing sugar and ground cinnamon mixed together and sprinkled over the top seem to complement the tart well.
- Serve this adaptable and rich tart warm. It is very good with a glass of Madeira.
Calories: 613 kcal
Carbohydrates: 39 g
Protein: 10 g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 178 mg
Sodium: 321 mg
Potassium: 157 mg
Fiber: 3 g
Sugar: 16 g
Vitamin A: 1074 IU
Vitamin C: 4 mg
Calcium: 108 mg
Iron: 2 mg