Saturday, 3 October 2009

Almond Tart


I've been very unproductive lately, as you can see from the lack of posts in my blog these few weeks. I had tried out a few recipes that I meant to share but the cloudy sky made the pictures look dull and unattractive, and so I have to ditch the idea of posting them altogether. Apart from trying to push the responsibility to the weather, I have to admit that I've spent too much time watching dramas too. :-P

As much as I try not to neglect my blog for too long, I'm afraid that it's going to be quiet for a while. Hopefully, I will be in the mood for blogging again after my trip back from Sarawak, as well as finishing up a couple of dramas that I'm currently watching.

In the mean time, try your hand at these yummy almond tarts. I'll be back soon!

Almond Tart Recipe

Tart shell: You can make a 9-in (22-cm) tart or 4 pcs of 4.5-in (12-cm) tartlets, using sweet tart dough recipe from here. Partially baked.

Ingredients for the filling:
70g butter, at room temperature
70g sugar
2 eggs
100g almond meal
2 tbs self-raising flour
2 tbs lemon juice
Lemon zest from 1 lemon
1 tbs brandy (I used apricot brandy)
80g sliced almonds, toasted

Method:
To make the filling:
1) Preheat the oven to 180 deg C.
2) Using an electric mixer, beat butter and sugar until pale and fluffy.
3) Add in eggs one at a time, beat well with each addition.
4) Add in almond meal and flour, mix until well combined, then beat in lemon juice, lemon zest and brandy.

To assemble the tart/ tartlets:
5) Spoon the filling into the tart shell(s). Sprinkle sliced almonds on top, then bake in preheated oven for 30 minutes.
6) Cool the tart/ tartlets on a wire rack. Lightly dust with icing sugar, serve.

12 Comments:

Stardust said...

Tarts look amazing, your pictures just as fabulous. Have a nice trip!

Audrey Wong said...

HI, the tarts look very nice. Just wondering, what is the texture of the filling like?

p.s. Enjoy your trip at Sarawak :) I'd love to visit one day.
I heard so much about their kolo mee and layered tea. Perhaps post a recipe of the layered cake? Hehe.

Chocolate Shavings said...

Beautiful!

CinnamonQuill (jenn) said...

Nice, reminds me a bit of a Bakewell tart! I've got to get some proper tart pans...

Snooky doodle said...

oh my! this is the perfect dessert for me. I love almonds and this looks so tempting.

mycookinghut said...

Your tart looks amazingly beautiful!! :)

Rosa's Yummy Yums said...

So yummy looking!

Cheers,

Rosa

smartypants said...

should i serve the tarts warm or cold?

Y said...

Oh no, less tv more blogging, please! ;P

Elin said...

Hi Piggy,
Have a good trip...your tarts look beautiful and yummy. Great picture!
Btw, I tried out your Dimply Peach Recipe..I used mango instead :) and it turned out fantastically tasty. Thanks for sharing the recipe.

edith said...

Looks delish. Now can I pick up some next week too?

Piggy said...

Hi all - Thanks for your comments!

Audrey - The filling is soft and moist. It's similar to our Asia coconut tart, but instead of shredded coconut, ground almond is used in this recipe.

Smartypants - The tart can be served both hot and cold. :-)