Method

Make the pastry by first beating the egg with 1 tablespoon water and the confectioners' sugar in a large mixing bowl.  Add the butter and gradually mix in the flour with your fingers.  Add an extra tablespoon of flour if the dough is too sticky.  When smooth, wrap in plastic wrap or a plastic bag and place in the fridge for 20 minutes.  While the pastry is chilling, preheat the oven to 400°F.  Place the pastry on a floured surface and roll it out thin.  Grease a 10-inch tart pan with butter and line it with the pastry.

Finely grind the almonds in a food processor or with a mortar and pestle.  Whisk the eggs and gradually beat in the sugar and lemon zest.  Gradually add the ground almonds, reserving 1 tablespoon for decoration, and mix well.  Spoon the almond mixture into the tart shell and sprinkle with the reserved ground almonds.  Bake for approximately 40 minutes, until lightly golden.

Set aside to cool.  In Santiago, the cake would be decorated by placing a template of the cross of Santiago in the center of the tart and sprinkling over confectioners' sugar.  The template would be removed before serving. Lacking the template, sprinkle with confectioners' sugar. 

Serves: 6 - 8

Template on p. 147 of Menú del Día

Reprinted with permission from ©Rohan Daft, Menú del Día: more than 100 classic, authentic recipes from across Spain, published by Simon & Schuster click for book review

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