TARTA DE SANTIAGO
This is a traditional Spanish dish served at the end of the pilgrimage of St. James. It's a sweet dessert with the classic Spanish flavors of almond, cinnamon and lemon. This tart is great for entertaining, and is a perfect way to end your Easter meal.
Provided by Seamus Mullen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Crust: Add the egg and sugar to the bowl of a standing mixer fitted with the paddle attachment. Mix, starting on low speed; gradually raise the speed and beat until frothy. Reduce the speed and add the flour in several additions; mix for another minute. When the dough is slightly dry and still loose, pour it onto a piece of plastic wrap and gather together into a disk. Refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Remove dough from the refrigerator; dust a clean work surface and a rolling pin with flour. Roll the dough into a flat circle by applying even pressure and rotating the dough between passes.Butter the bottom and sides of the tart pan. Use a bench scraper to lift the dough and gently lay it inside the pan. Press the crust into the fluted sides, using excess dough to patch any holes or gaps. Trim any excess dough from the edges. Line the crust with parchment paper or aluminum foil, fill with pie weights or dried beans, and bake for about 20 minutes.
- While the crust bakes, prepare the filling: Crack the eggs into a bowl; set aside. Add almonds to the bowl of large food processor; pulse until they resemble a coarse meal. Pour chopped almonds into a bowl, and add 2 cups back to the food processor. (Reserve the remaining chopped almonds for another use.) Grate the lemon peel and part of a cinnamon stick (equivalent to a large pinch) directly into the bowl of the food processor. Finally, add the sugar. Process the mixture to incorporate the ingredients. With the motor running, slowly drizzle in the eggs. The final mixture should be a smooth, evenly mixed batter.
- Remove the parbaked tart crust from the oven; the crust should be completely set and slightly golden brown. Remove the pie weights. Pour in the filling, which should come up to just under the top of the tart ring. Carefully carrying the tart pan by the sides (remember, the bottom is removable!), return the tart to the oven and bake for 25 minutes.
- While the tart is baking, prepare the rhubarb compote: Slice the stalks of rhubarb on an angle into 2-inch batons. (You will need about 2 cups.) Heat a large, wide sauté pan over medium heat; add the butter. When the butter begins to foam, add the sugar and stir to dissolve. (If using berries instead of rhubarb, adjust sugar to taste.) Once the sugar has dissolved, add the bay leaf and rhubarb and stir to combine. Zest the lemon directly into the pan, and stir again. If the mixture is dry and sandy, add a few tablespoons of water to help the mixture to come to a simmer. Lower the heat and simmer the compote, 10 minutes.
- After 10 minutes, remove the rhubarb from the heat. The rhubarb should maintain its shape, but be soft enough to provide no resistance to a cake tester. After 25 minutes, check that the tart is golden and puffed up, and remove from oven. Use a cake tester to verify that the center is set and not runny; then allow to cool completely. Once the tart is cool, remove the tart ring. If you're using a stencil, center it on top of the tart. Place powdered sugar into fine-mesh sieve and evenly dust the tart. Use a knife to carefully remove the stencil. Serve each slice with a spoonful of the rhubarb compote.
TARTA DE SANTIAGO (GALICIAN ALMOND TART)
Steps:
- Beat together the egg, sugar and 1 to 2 tablespoons of warm water until light and creamy. Gradually fold in the flour until the mixture leaves the sides of the bowl clean. For the filling, beat together the eggs and sugar until creamy. Fold in the lemon rind, ground almonds and cinnamon. Roll out the pastry to 1/8-inch thick on a floured work surface. Line a greased, loose-bottomed 10-inch tart pan with the pastry. Prick it all over with a fork and spoon the filling on top. Bake in a preheated oven at 355 degrees F for about 30 minutes, until golden brown. Leave the almond tart to cool in the pan. Once cool, transfer it to a serving plate and sprinkle with confectioners' sugar before serving. A St. James' cross template can be used, if liked.
TARTA DE SANTIAGO
Steps:
- Preheat the oven at 175º C (347º F). Use dark colored springform pan. In a bowl pour the sugar, almonds, cinnamon and lemon zest or other essence. Mix ingredients well with a fork. Add the eggs and mix well with a spoon or rubber spatula, but do not whisk, only make sure all the ingredients are blended Spread the butter on the mold and pour the mix in it. Put the mold in the oven at 170º C (338º F) for 40 minutes until the surface is toasted and golden When the cake is done remove from the oven and let it cook before unmolding. When the cake is cold put the paper cross on top of the surface and sprinkle icing sugar evenly using a sieve.
More about "tarta de santiago recipes"
TARTA DE SANTIAGO (SPANISH ALMOND CAKE) - THE BOSSY …
Oct 03, 2018 Preheat oven to 350F and set aside a 9-inch round tart pan. In a big bowl, beat the eggs and sugar together until the sugar is dissolved and the …
From thebossykitchen.com
4.6/5 (80)Total Time 45 minsCategory DessertCalories 449 per serving
From thebossykitchen.com
4.6/5 (80)Total Time 45 minsCategory DessertCalories 449 per serving
- In a big bowl, beat the eggs and sugar together until the sugar is dissolved and the mixture is foamy.
TARTA DE SANTIAGO (SPANISH ALMOND CAKE) - CAROLINE'S …
May 11, 2020 Preheat oven to 350F/180C. Line an 8 inch/20cm round cake tin with parchment on the bottom and rub the sides with a little butter. Crack the …
From carolinescooking.com
Ratings 17Calories 278 per servingCategory Dessert
From carolinescooking.com
Ratings 17Calories 278 per servingCategory Dessert
- Preheat oven to 350F/180C. Line an 8 inch/20cm round cake tin with parchment on the bottom and rub the sides with a little butter.
- Crack the eggs into a bowl and add the sugar. Whisk the two together until well combined and starting to become lighter in color with a bit of air in the mixture.
- Add the ground almonds, lemon zest and cinnamon and mix until combined, but try not to overmix and get all of the air out of the mixture.
- Pour the mixture into the prepared cake tin and place in the preheated oven. Bake for approximately 30 minutes until a skewer inserted in the middle comes out clean. Meanwhile, make the cross stencil, if not already prepared.
TARTA DE SANTIAGO RECIPE | SPANISH CAKE RECIPES | BASCO
Sep 20, 2015 The basis of the Tarta de Santiago recipe is ground almonds, sugar and eggs, however, there are two standard recipe versions for this tart. …
From bascofinefoods.com
Servings 12Estimated Reading Time 3 minsCategory Recipes, Spanish Dessert RecipesTotal Time 50 mins
From bascofinefoods.com
Servings 12Estimated Reading Time 3 minsCategory Recipes, Spanish Dessert RecipesTotal Time 50 mins
TARTA DE SANTIAGO RECIPE - GREAT BRITISH CHEFS
1. Preheat an oven to 180°C/gas mark 4. Place the almonds on a baking tray and transfer to the oven, cooking for 5–8 minutes or until golden. Stir the almonds halfway through the cooking time to ensure they’re evenly toasted. Remove …
From greatbritishchefs.com
From greatbritishchefs.com
ST. JAMES' CAKE (TARTA DE SANTIAGO) RECIPE - THE SPRUCE EATS
Feb 28, 2022 Heat the oven to 350 F. Grease a round 8-inch springform pan . In a large mixing bowl, beat the eggs and sugar together. Add the butter, flour, baking powder, and water and beat with an electric hand mixer until well …
From thespruceeats.com
From thespruceeats.com
SPANISH ALMOND CAKE (TARTA DE SANTIAGO RECIPE)
Sep 16, 2021 Instructions. Preheat the oven to 350°F (175°C) Pulse the almonds in a food processor until finely ground, however be careful not to turn the mixture to almond butter by …
From spanishsabores.com
4.8/5 (30)Total Time 45 minsCategory CakeCalories 323 per serving
From spanishsabores.com
4.8/5 (30)Total Time 45 minsCategory CakeCalories 323 per serving
- Pulse the almonds in a food processor until finely ground, however be careful not to turn the mixture to almond butter by over processing.
TARTA DE SANTIAGO - THE TASTEFUL BAKER
Oct 04, 2021 Add lemon zest and vanilla. Add almond flour and salt and whisk until well combined. Pour batter into pan and bake for about 30-35 minutes. Allow to cool in pan for …
From tastefulbaker.com
From tastefulbaker.com
RECIPE: 'TARTA DE SANTIAGO' (ST. JAMES TART). SPANISH CUISINE | SPAIN ...
Roll it out with a rolling pin and line the bottom of a tin that has been greased and sprinkled with flour beforehand. For the filling, whisk the eggs with the sugar and the lemon rind. When it …
From spain.info
From spain.info
TARTA DI SANTIAGO RECIPE | WOMAN & HOME
Apr 09, 2020 Preheat the oven to 180C/Gas 4. Put the eggs and sugar in a bowl and use an electric whisk to beat them until thick and pale. Fold in the ground almonds, fresh lemon zest …
From womanandhome.com
From womanandhome.com
TARTA DE SANTIAGO | BAKING MAD
Ingredients. Reviews (33) Step 1: Preheat the oven to 170°C (fan 150°C, gas mark 3) and grease an 28cm (11in) springform cake tin. Step 2: Cream 180g (6½oz) of the sugar, zests and egg …
From bakingmad.com
From bakingmad.com
SPANISH TARTA DE SANTIAGO (ALMOND CAKE) RECIPE
Oct 12, 2022 Take an 8-inch (20cm) round cake tin and line it with parchment paper on the bottom. Brush the sides of the tin with some butter. Next, take a bowl and crack eggs into it. …
From travelfoodatlas.com
From travelfoodatlas.com
TARTA DE SANTIAGO RECIPE - SPANISH ALMOND CAKE - SUNCAKEMOM
How to make Tarta de santiago. Combine almond flour, lemon zest and cinnamon together. Break the eggs and beat them with the honey or sweetener of choice. Pour dry ingredients into …
From suncakemom.com
From suncakemom.com
SPANISH ALMOND CAKE - TARTA DE SANTIAGO - VISIT SOUTHERN …
Sep 06, 2021 Instructions. To make this almond cake, put the sugar and ground almonds in a bowl and mix. Add the eggs one at a time while beating the mixture until you get a fine …
From visitsouthernspain.com
From visitsouthernspain.com
TARTA DE SANTIAGO RECIPE | THE RECIPE HUNTERS IN GALICIA
200 grams (1 cup) of organic sugar. 4 large eggs. Tsp of ground cinnamon. Zest from 1 lemon. 250 grams (2.5 cups) of almond flour ( super fine almond flour works best but you can also …
From therecipehunters.com
From therecipehunters.com
TARTA DE SANTIAGO - TRADITIONAL SPANISH RECIPE | 196 FLAVORS
Sep 03, 2021 Instructions. Preheat the oven to 350 F (175 ° C). Place the caster sugar and ground almonds into the bowl of a food processor and mix them together. Add the eggs one by …
From 196flavors.com
From 196flavors.com
TARTA DE SANTIAGO | RECIPE | CUISINE FIEND
Jan 15, 2018 1. Preheat the oven to 175C/350F/gas 4. Grease and line the bottom with parchment a round 20cm springform cake tin. 2. Mix the almonds, sugar, zest and cinnamon in …
From cuisinefiend.com
From cuisinefiend.com
RIAS BAIXAS - ALBARIñO - GALICIA
Mar 04, 2020 Tarta de Santiago Recipe. By: Javier Rodrigo | Published on: Mar 4, 2020 | Categories: Wines | 0 comments. If you want to try your hand at making a local desert from …
From riasbaixaswines.com
From riasbaixaswines.com
TARTA DE SANTIAGO - RECIPE - ANDASPAIN WALKING ADVENTURES
May 26, 2016 Instructions. Finely grind the almonds in a food processor. With an electric mixer, beat the egg yolks with the sugar to a smooth cream. Beat in the zests and almond extract. …
From andaspain.com
From andaspain.com
You'll also love