ITALIAN ALMOND TART P SERVES: 8
This is crunchy but still melts in your mouth oozing flavors of almond and orange.
Prep time: 15 minutes Baking time: 40-50 minutes
1 egg yolk
¼ teaspoon almond extract
¼ teaspoon vanilla extract
1 tablespoon grated orange rind
1 cup + 2 tablespoons flour
6 tablespoons cornmeal
½ teaspoon salt
7 tablespoons non-dairy margarine
4 ounces blanched almonds- toasted and chopped
1/3 cup sugar
3 tablespoons brown sugar
non-dairy baking spray
9” springform cake pan
- Grease spring form pan with baking spray. Set aside.
- Preheat oven to: 350 F.
- Mix yolk with orange rind and both extracts. Set aside.
- Mix flour together with cornmeal and salt. Cut in margarine with a fork or your hands. Stir in both white and brown sugar and almonds. Add yolk mixture and add it to other ingredients with a fork. The mixture will be crumbly.
- Pour mixture into baking pan and pat down as evenly as possible. Bake in preheated oven for 40 minutes or until golden brown. Cool on rack completely before unmolding.