My F&W
quick save (...)
Italian Almond Tart
© John Kernick

Italian Almond Tart

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR plus cooling
  • SERVINGS: 12
  • MAKE-AHEAD

This rustic dessert is from the Lombardy region of Northern Italy, where it's called sbrisolona. It's crumbly, buttery and nutty; Suzanne Goin thinks of it as a cross between biscotti and shortbread. She recommends dipping chunks of it into the Champagne-spiked sabayon, an airy dessert sauce made with whipped egg yolks.

Plus: Ultimate Holiday Guide

Plus: More Dessert Recipes and Tips

  1. 3/4 cup natural almonds (4 ounces)
  2. 1 large egg yolk
  3. 1 tablespoon finely grated orange zest
  4. 1/4 teaspoon pure almond extract
  5. 1/4 teaspoon pure vanilla extract
  6. 1 cup plus 2 tablespoons all-purpose flour
  7. 6 tablespoons fine cornmeal
  8. 1/2 teaspoon kosher salt
  9. 7 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  10. 1/3 cup granulated sugar
  11. 3 tablespoons brown sugar
  12. Roasted Red Grapes
  13. Champagne Sabayon
  1. Preheat the oven to 350°. Butter a 9-inch springform pan. Spread the almonds on a baking sheet and toast for 10 minutes, until golden. Let cool slightly, then coarsely chop the almonds. Leave the oven on.
  2. In a small bowl, mix the egg yolk with the orange zest and the extracts. In a medium bowl, mix the flour, cornmeal and salt. Cut in the butter with a pastry blender or rub it in with your fingers until the mixture resembles coarse meal. Stir in the granulated sugar and brown sugar and the toasted almonds. Gently work in the egg yolk mixture with your hands; the dough should be crumbly.
  3. Transfer the dough to the prepared pan and loosely press the crumbs; the surface should be uneven. Bake for 40 minutes, or until deep golden brown. Transfer to a rack and let cool completely before unmolding.
  4. Break the tart into large pieces. Pile on a platter with the Roasted Red Grapes and serve with the Champagne Sabayon.
Make Ahead The almond tart can be stored in an airtight container for 2 days.
You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.