Lumblija - Maltese Almond Tart

Ingredients

• For the pastry crust: For the pastry crust:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1 large egg 1 large egg
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• For the almond filling: For the almond filling:
• 200g (2 cups) ground almonds 200g (2 cups) ground almonds
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 3 large eggs 3 large eggs
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 8g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, cold butter, and sugar. Rub the mixture between your fingertips until it resembles breadcrumbs.
3. 3.
   Add the egg and vanilla extract to the bowl. Mix until the dough comes together.
4. 4.
   Transfer the dough onto a lightly floured surface and knead it gently until smooth. Wrap it in plastic wrap and refrigerate for 30 minutes.
5. 5.
   In another bowl, whisk together the ground almonds, sugar, eggs, and lemon zest until well combined.
6. 6.
   Roll out the chilled pastry dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, ensuring an even layer on the bottom and sides.
7. 7.
   Pour the almond filling into the pastry shell and spread it evenly.
8. 8.
   With the remaining pastry dough, cut thin strips to create a lattice pattern on top of the tart.
9. 9.
   Bake the Lumblija in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
10. 10.
    Allow the tart to cool completely before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. You can grind whole almonds in a food processor until finely ground.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a more pronounced almond flavor, you can add a few drops of almond extract to the filling.
• Serve the Lumblija with a dusting of powdered sugar for an extra touch of sweetness.
• If the edges of the tart start to brown too quickly during baking, cover them with aluminum foil to prevent burning.
• To achieve a crispier crust, blind bake the pastry before adding the filling. Simply line the pastry with parchment paper, fill it with baking beans or rice, and bake for 10 minutes. Then remove the beans and continue with the recipe as instructed.
• Leftover Lumblija can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Lumblija tart at room temperature or slightly warmed. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, sprinkle some slivered almonds on top of the tart before baking. This will add a delightful crunch and visual appeal.