I just finished eating a slice. It is so good. Simple, not too sweet, not overwhelming. Just the cookie-like crust, the slight tang of the jam and the wonderful flavor of the almonds. My words of advice: if you don’t have almond meal, you can make it easily by pulsing whole almonds in a food processor. Pulse them because you want almond meal, not almond butter. Please don’t skip out on the layer of jam on the crust, it add to the flavor. Pick a jam that isn’t too sweet and has a little tang…it’ll go a long way. I’d go with apricot, or sour cherry. Enough with the words, on to the recipe.
Slightly mdified from Cooking with Manuela
2 egg yellows (save the whites for the filling)
0.33 cups sugar
1 tsp vanilla
2 tbsp milk / heavy cream (I used heavy cream)
1.5 sticks butter, cubed
2 cups all purpose flour (replace with GF APF or more almond meal for a gluten free dessert!)
pinch of salt
Preheat oven to 375F.
In a food processor or with a hand mixer or even in a stand mixer, beat the egg yellows and sugar together until well combined. Then add the vanilla, heavy cream/milk, salt, and mix. Then beat in the butter until it’s mixed thoroughly with the liquid (it doesn’t have to be smooth, just mixed). Then, mix the flour in a 1/2 cup until it comes together. Since this is a tart dough, it’ll be wetter than usual crust, and that’s okay. Transfer the dough into a pre-buttered and floured tart part, sprinkle a little flour on top of the dough, and press it out thinly into the pan. You want the tart crust to be thinly spread because it will rise, so you can peel off any excess. Poke holes in the base with fork tines so that no bubbles form during the baking process and put it in a 375F oven for 20 minutes.
While it’s baking you can make the filling:
0.25 cup jam (tart and sweet, but not too sweet — apricot, blackberry, cherry. I used a jam from my friend Laurie over at Laurie’s Little Kitchen)
5 egg whites
0.33 cups sugar
2 cups almond meal
Slivered almonds for topping
You can either buy the almond meal or make it yourself (see above text prior to recipe). Beat the egg whites to stiff peaks. Add in regular white granulated sugar, and fold it in by hand. Then add in the almond meal, and fold in well. You’ll see the egg whites deflate a little, but that’s okay, just make sure you’re folding, rather than stirring the stuff in.
Now…to assemble the tart! After the shell comes out of the oven, turn your oven down to 350F. Pour the jam filling into the tart and spread it out, creating a thin layer. Then pour the filling into the tart and spread it out with a spatula/spoon. Top with silvered almonds. Bake for 20-25 minutes, until the top is slightly brown.
Pull out, let cool, and serve with powdered sugar dusted on top, or by itself.