MAKES ONE 10-INCH/25-CM TART
The Galician city of Santiago de Compostela lies at the end of the famous, thousand-year-old pilgrimage route that crosses northern Spain, called El Camino de Santiago (The Way of St. James). It is a spectacular city, with a marvelous cathedral dating to the early thirteenth century that holds the remains of the Apostle Saint James (Santiago in Spanish). For many gastronomes, though, the city is best known for giving its name to this ancient almond tart.
Tartas de Santiago are prepared all across Spain these days, but an authentic one does not have a crust and is made without flour. Officially—and it is a protected product with a seal of guarantee—ground almonds make up at least one-third of the weight of the total ingredients and sugar another one-third. Eggs, butter, lemon zest, and perhaps some liqueur make up the remaining. The top generally has the distinctive dusting of powdered sugar that’s been done over a simple template, leaving the gothic-looking Cross of the Order of St. James visible. It is easy to do. Cut out a piece of butcher paper, lay it on top of the cooled cake, and sift the powdered sugar over top.
1. Preheat the oven to 400°F/200°C/gas mark 6.
2. In a large bowl, cream the butter and sugar with a mixer. Add the egg yolks one by one, blending each into the batter before adding the next. Work in the ground almonds and the lemon zest.
3. Grease a 10-inch/25-cm springform pan with butter and dust with flour; shake the pan and discard the flour that does not stick. Pour in the batter. Once the batter has settled, generously sprinkle the chopped almonds over the top.
4. Bake for about 25 minutes, or until the top is golden and slightly chewy. Remove and let cool in the pan. Transfer to a serving plate.
5. Before serving, dust with sifted powdered sugar. If desired, place a cutout of the cross of St. James (see illustration) on top before dusting.