Italian-American Almond Tart

Ingredients

In this Italian-American adaptation of the Bakewell Pudding, we incorporate the flavors and ingredients commonly found in Italian-American cuisine. The traditional British shortcrust pastry is replaced with a buttery and flaky crust, reminiscent of Italian-American pie crusts. Additionally, the almond cream filling is enhanced with a touch of amaretto liqueur, adding a distinct Italian twist to the recipe. We alse have the original recipe for Bakewell Pudding, so you can check it out.

• For the crust: For the crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 egg yolk 1 egg yolk
• 2 tablespoons (30ml) ice water 2 tablespoons (30ml) ice water
• For the almond cream filling: For the almond cream filling:
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• ¼ cup (57g) unsalted butter, softened ¼ cup (57g) unsalted butter, softened
• 2 eggs 2 eggs
• 2 tablespoons (30ml) amaretto liqueur 2 tablespoons (30ml) amaretto liqueur
• For the topping: For the topping:
• ½ cup (50g) sliced almonds ½ cup (50g) sliced almonds

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (Total), 9g (Saturated)
• Carbohydrates: 34g (Total), 18g (Sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, combine the flour, cold cubed butter, and sugar. Pulse until the mixture resembles coarse crumbs.
3. 3.
   Add the egg yolk and ice water to the food processor. Pulse until the dough comes together.
4. 4.
   Transfer the dough to a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. 5.
   Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
6. 6.
   In a mixing bowl, combine the ground almonds, sugar, softened butter, eggs, and amaretto liqueur. Mix until well combined.
7. 7.
   Pour the almond cream filling into the prepared tart crust.
8. 8.
   Sprinkle the sliced almonds evenly over the top of the filling.
9. 9.
   Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
10. 10.
    Remove the tart from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling and sliced almonds for the topping. This will provide a pleasant texture contrast in the tart.

Tips & Tricks

• For a stronger amaretto flavor, you can add an additional tablespoon of amaretto liqueur to the filling.
• Serve the tart with a dollop of whipped cream or a scoop of vanilla gelato for an extra indulgent treat.
• If you don't have amaretto liqueur, you can substitute it with almond extract, although the flavor will be slightly different.
• Make sure to let the tart cool completely before slicing to ensure clean and neat slices.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Italian-American Almond Tart at room temperature or slightly warmed. Dust the top with powdered sugar before serving for an elegant touch.

Presentation advice

To enhance the presentation, you can garnish the tart with a few fresh mint leaves or a drizzle of chocolate sauce. Serve it on a decorative dessert plate for an eye-catching display.