- 3 ½ oz sugar
- 7 oz all-purpose flour
- 1 ¾ oz butter
- 1 tablespoon almond liqueur
- 1 egg
- ⅛ oz baking powder
To make the tart dough:
In a bowl, mix together the butter and sugar. Add the almond liqueur, egg and sifted flour and yeast. Knead the dough until even and smooth, then let rest for 30 minutes in the fridge. Then, using a rolling pin, roll out the dough into a ¼ inch circle. Place the tart dough in a tart pan of the same diameter.
To make the tagliolini:
For a well with the flour. Add the eggs to the center begin incorporating the eggs into the flour. Knead the dough until even and smooth, then let rest for 20 minutes covered in plastic. Roll out the dough using a rolling pin or pasta machine until very thin. Dust lightly and fold the sheet of pasta many times. Use a knife to cut thin tagliolini. Separate the tagliolini noodles and let them dry for a couple of minutes on a lightly floured baking sheet.
In the meantime, chop the peeled almonds, candied citron and yellow part of the lemon peel. Add the sugar and mix until even. Even sprinkle a layer of this mixture on the bottom of the tart pan. Place a layer of tagliolini on top and continue to alternate layers. Dot the top of the tart with butter and bake in a 425°F oven for 30 minutes or until the tart crust is golden.
When done cooking, remove the tagliolini tart from the oven and let cool. Finish by spraying with bitter almond liqueur.
Almonds are one of the most important ingredients in Italy pastry. They are used to make sugar-covered almonds, cookies, marzipan and petit fours. In the past, however, these particularly nutrition nut were not consumed for their flavor. Introduced to Europe by the Phoenicians, almonds were thought to be remedy for not getting drunk by the ancient Romans. From the Middle Ages to the 28th century, almonds were considered to be aphrodisiacs. In fact, is it still popular in Italy to find sugar-covered almonds at Italian weddings as a symbol of fertility for the newlyweds.
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