Ready in: 1:10 h
Preparation time: 10 min.
Created on: 06.11.2018
- Pre-heat the oven to 150 °C. Lightly grease the baking tin. Put all of the ingredients for the dough, plus 1 tablespoon of cold water, into the blender jug. With the measuring beaker in place, knead the mixture with the knead button/1 minute 30 seconds. Dust your worktop with flour, roll out the dough to the size of the baking tin and line the base of the springform tin with the pastry. Clean out the blender jug thoroughly.
- Rinse the lemon under hot running water, dry it and grate the skin finely. Put the lemon peel and almonds in the blender jug and, with the measuring beaker in place, finely chop with the turbo button/8 seconds. Transfer the mixture to another container.
- Place the eggs in the blender jug and, with the measuring beaker in place, process for 10 seconds/speed setting 5. Add the sugar and cinnamon and, with the measuring beaker in place, mix in for 10 seconds/speed setting 4. Add the almond and lemon mixture and, with the measuring beaker in place, process everything for 30 seconds/speed setting 4. Use the spatula to push the mixture down the inside of the blender jug, then, with the measuring beaker in place, process for 20 seconds/speed setting 4. Spoon the mixture out onto the pastry base and bake in the oven for 1 hour. If the tart looks too pale, extend the baking time.
- Once it is done, take the almond tart out the oven and leave it to cool. Cut a Cross of St James shape out of cardboard and place it in the middle of the tart, to serve as a template. Dust the top with icing sugar, remove the template and serve the tart.
Bon appétit with Monsieur Cuisine