Italian Desserts Recipes - Genoese Tart (Crostata Genovese) Recipe

Ingredients                                 

• 100 g/4 oz puff pastry (paste)

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 75 g/3 oz/3/4 cup chopped almonds

• 3 eggs, separated

• 2.5 ml/1/2 tsp vanilla essence (extract)

• 100 g/4 oz/1 cup plain (all-purpose) flour

• 100 g/4 oz/2/3 cup icing (confectioners') sugar

• Juice of 1/2 lemon

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Method:

1. Roll out the pastry and use to line a 20 cm/8 in pie dish.

2. Cream the butter and sugar until soft and stir in the almonds, egg yolks, vanilla essence and flour.

3. Stiffly beat the egg whites and fold into the mixture.

4. Transfer to the lined pie dish and bake in a preheated oven at 190°C/375°F/ gas mark 5 for 30 minutes. Allow to cool.

5. Blend the icing sugar with the lemon juice and spread over the surface of the tart. Serve cold.