Almond Tart from Andria - Crostata di Mandorle


For the Tart Dough
2 cups all-purpose flour
¼ teaspoon salt
3 tablespoons sugar
12 tablespoons butter, very cold, cut in 1/2-inch pieces
3 egg yolks
2 tablespoons water, with ice

For the Filling
1½ cups sliced almonds, lightly toasted
¾ cup sugar
4 large egg whites
1 pinch salt
1 tablespoon Lemon zest, grated


Filled With Nuts And Meringue, This Lattice-topped Tart Is Quite Lovely, Quite Easy And Typically Italian. In Andria, Carlo Tottolo Gets Almonds From The Area Of Toritto, And They Are Some Of The Best In All Of Italy.  

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