CookEat Recipe
Almond Tart with Fine Noodle Topping
A shortcrust tart filled with almond paste, topped with a light layer of very fine egg noodles and finished with candied citron and vanilla icing sugar.
Method
Steps
Step 1
Gather the ingredients: 170 g plain flour for the shortcrust, plus a little for rolling; 70 g caster sugar for the shortcrust; 100 g butter: 60 g for the shortcrust, 15 g for the filling, 20 g for the noodles and 5 g for the tin; 25 g fresh lard; 1 egg for the shortcrust; 120 g blanched sweet almonds; 100 g caster sugar for the filling; 15 g candied orange peel for the filling; 1 egg yolk for the filling; 1 tablespoon water for the filling, plus a little for attaching the pastry rim; 100 g plain flour and 1 egg for a small batch of fresh taglierini; only about 80–90 g of the resulting noodles is used; 10 g candied citron peel for finishing; 15 g icing sugar mixed with ½ teaspoon finely ground vanilla sugar for finishing; Optional: a few drops of commercial food-grade almond extract, following its label strength.
Step 2
Mix the 170 g shortcrust flour and 70 g sugar with 60 g softened butter, the fresh lard and one egg, using a blunt knife first and then your hands. Bring together with as little kneading as possible, wrap and refrigerate for about 30 minutes. Grease a 20–21 cm round metal tart tin about 4 cm deep with the 5 g tin butter.
Step 3
For the noodles, knead the separate 100 g flour and one egg into a firm smooth dough, about 8–10 minutes. Wrap and refrigerate for 30 minutes, then roll approximately 1 mm thin and cut into very fine taglierini about 1 mm wide. Keep the strands loose and raw. This makes roughly 150 g; weigh about 80–90 g for the tart, a little more than half the batch. Refrigerate the remainder promptly and cook it fully in boiling water separately within one day, or freeze it.
Step 4
Grind the sweet almonds very finely with the 100 g filling sugar, then add the finely chopped candied orange. Mix in 15 g butter, the egg yolk and 1 tablespoon water to make a spreadable almond paste. The optional commercial almond extract may be added at its label strength; do not use raw bitter almonds or apricot kernels.
Step 5
Roll part of the shortcrust about 3 mm thick to cover the tin base. Spread in the almond paste evenly. Form a raised border around the tin with the remaining shortcrust, using a finger dipped in water to attach it securely. Spread the weighed raw noodles loosely over the filling in a layer only about 7–8 mm high: they are a light topping, not the foundation of the tart.
Step 6
Melt the 20 g noodle butter and brush it evenly over the strands. Bake at 170°C for about 40–55 minutes, until the pastry base and noodles are fully cooked, the top is golden and the filling reaches at least 74°C. Protect the top loosely with foil if it colours before the base and centre are ready.
Step 7
After baking, scatter over the 10 g candied citron cut into tiny pieces and dust with the vanilla icing-sugar mixture. Let the first heat escape, then refrigerate within two hours in a shallow container, loosely covered until cold. Keep at 4°C or colder for 1–2 days before serving, as the rest softens the tart. Loosen and unmould carefully when cold; allow slices to lose their chill briefly before serving. Use refrigerated leftovers within 2–3 days of baking.
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