Who knew that a tart could taste so good? Try this Scandinavian find out today. I promise you it will be a new family favorite!
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cut up in small pieces
- 2 large eggs, separated
- 4 tsp milk
- 1 1/2 cups almonds
- 1 1/4 cups powdered sugar
- 2 tbsp heavy whipping cream
- 2 tsp dark rum, or vanilla extract
- 2 tbsp sparkling sugar (optional)
- Preheat oven to 350 degrees with rack in the middle of the oven.
- To make the crust, place the flour, sugar, baking powder and salt in a food processor and pulse to briefly mix. Add the cold, cut up butter and process until coarse crumbs form. Scrape down the sides. Combine 1 egg yolk and the milk together. With the food processor running, add the milk mixture and process until dough begins to clump together, 15-30 seconds. Do NOT over process. If dough does not form, add 1 tsp of milk at a time until the dough forms.
- Put the dough on a well-floured surface and gather it into a ball. Wrap in plastic wrap and chill for 1 hour.
- Place the almonds in the food processor and pulse until finely ground. Add the powdered sugar, whipping cream, 2 egg whites and rum. Pulse briefly to combine.
- Reserve 1/2 the dough, wrapped and return to the refrigerator. Press the remaining dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. If the dough is too sticky, dip your fingers into a little flour. Spread the almond filling into the crust evenly.
- On a well-floured surface, roll the remaining dough to 1/8-inch thickness. Cut strips about 3/4 inch wide. Place strips in a lattice on top of the filling, pressing onto the sides of the pan. Mix remaining egg yolk with 1 tsp water and brush the strips of lattice pastry. Optional: sprinkle with 2 tbsp sparkling sugar for a finished top.
- Bake 28 to 32 minutes or until lightly browned. Cool completely on wire rack. Remove sides of pan before serving. Optional: add fresh whipped cream when serving.
Tip: This is a very tender dough that may break easily when rolled. Place the strips strategically over the filling and let the oven do the rest. It will turn out beautifully!