“No one knows exactly why the almond tart tarta de Santiago is named after the apostle St James. It may be that a pilgrim once brought the recipe to Galicia with him or that another devout individual, in a sublime moment, dedicated this simple cake to the well-known saint and patron for the whole of Spain.
Whatever the answer, for centuries now the top of the tart has been adorned with the cross of the Knights of St James.” reference Culinara Spain p248
This is a classic recipe the origin from Culinara Spain, however we did not like the pastry and have changed the method for an improved moister texture, which we understand the tart should have. Add to that we have worked and worked to get just the right amount of filling for the tart case. This recipe quantity is improved but you will still have a small amount left over…DO NOT fill the tart above 3mm below the top of the pastry.
There is a little extra pastry, roll into a log, chill to firm and vac. We slice them off and cook as biscuits at 160°C and sandwich together with a lemon butter icing or alternatively you can dip one side in melted chocolate.
300g strong flour
100g icing sugar mixture
½ lemon, finely grated rind
200g COLD unsalted butter, cut into small cubes
about 20g very soft unsalted butter to gerase the flan
2 COLD egg yolks (61g egg minimum size)
Put the flour, icing sugar and lemon rind into a food processor and mix briefly on pulse, then with the motor running add the butter working only until it is incorporated.
With the motor running, add the egg yolks and as soon as it comes together stop the machine.
Knead to a smooth ball with a tiny amount of extra flour, flatten out and wrap in plastic food wrap. Rest in a cool place for at least 30 minutes.
Carefully butter the flan tin and then roll out using as little flour as possible using a plastic top sheet.
Line the flan making sure that the edge is cut smoothly so they will not burn.Cover and refrigerate until you are ready to cook your tart.
263g caster sugar, roughly divided ito two halves
5g finely grated lemon rind
5g freshly ground cinnamon
5 room temperature eggs
17g freshly squeezed strained lemon juice
ceramic pastry balls
icing sugar about 50g
thick pure cream to serve with
pre heat oven to 160°C
Put the pastry balls in the oven and set a timer for 30 minutes. Line the pinned pastry with aluminium foil, shiny side down.
When the timer goes put the pastry balls into the lined pastry, spread them to the edges and put it in the oven. Set a timer for 30 minutes.
Put the whole eggs into hot water. Using a food processor, process the almonds, one half of the sugar, lemon rind and cinnamon until fine. .
Drain thee water from the eggs and crack them into the warm bowl. Whisk briefly, then add the sugar and whisk until you have thick ribbons.
Fold the almond mixture in by hand in three additions, making sure that it is fully incorporated.
When the timer goes for the tart case, without delay carefully remove the pastry balls and the foil and then giving the mix one last stir fill the tart with the almond filling and put it in the oven. Set a timer for 30 minutes. When the timer goes, check the filling it will most likely need another 10 minutes.
Cool on a rack and when you can handle it drop off the ring.
DO NOT REFRIDGERATE dust with icing sugar and served with thick pure cream.
 Do not use a Thermomix for this it will grind the almonds too finely.