This recipe comes from the combination of a rainy day and a basket full of clementines! You will find that you will unleash a wonderful aroma during cooking, but even more so after a big bite of this tart , which combines the softness of the cream with the fragrance of the pastry with almonds !
You can use , as well as clementines, also oranges, tangerines and lemons … or even do a mix of citrus juices you prefer …
and now … let’s start !
Ingredients (for a tart of approximately 24 cm diameter)
Preparation: 30 minutes + 30 minutes resting the dough – Cooking time: 45 minutes – Difficulty: Medium
For the pastry:
300g flour 00
150g cold butter
40g finely chopped almonds
juice of half a clementine
For the cream :
juice of 4 clementines
25g rice flour
130g of sugar
70g cold butter, melted
Put the flour in the mixer, the cold butter into small pieces, finely chop the almonds and operate quickly until the mixture is sandy. Add the sugar , the juice and the egg (photo 1) and mix evenly but not too long to don’t heat the butter .
Transfer to a plan and quickly knead until dough is smooth and compact. Cover with plastic wrap (photo 2) and put in refrigerator for at least 20 minutes.
Meanwhile, prepare the cream : mix the eggs with the sugar, add the rice flour sifted and then melted butter cold. When the mixture is homogeneous incorporate the juice of clementines (photo 3 ) (or citrus fruit of your choice) .
Remove the pastry from the refrigerator and roll it into a greased and floured baking pan. Put back in the refrigerator for at least 10 minutes, then make small holes with a fork and transfer to a preheated oven at 170 ° C for 5 minutes (photo 4) .
Pull out of the oven and pour the cream into the pastry and put again into the oven (photo 5) .
Continue cooking for 10 minutes at 170 ° C , then lower to 150°-160°C for another 35-40 minutes , up to staining of the pastry .
At the end of cooking pull straight out from the oven and allow to cool at room temperature (photo 6) .
Buon Appetito !
Advice : if, after 20 minutes, the surface is too colored lowered the cake at the bottom of the oven or put the heat only from the bottom.
Nutritional Curiosity: for the preparation of our pastry we used almonds . Almond is a seed rich in vitamins and minerals that are importante for the welfare of the bones (to prevent osteoporosis in particular), but also to maintain stable the blood glucose levels in diabetes sufferers . This is possible due to the high content of magnesium, a mineral that favors the fixation of calcium in the bones, promotes the production of energy from sugars and fats, blocks the penetration of toxic substances from outside to inside the cell. They are also very rich in protein, vitamins of group B, vitamin E, unsaturated fats, iron, copper, phosphorus and potassium . Remember that the heat reduces the amount of beneficial elements that we can assimilate.
I have to tell you, unfortunately, that even if we used clementines (or citrus fruits of your choice) very rich in vitamin C, during the cooking we lose almost all the properties of this fantastic vitamina , as it is very delicate and then heat-labile.