Crostata di Mandorle (Italian Almond Tart)

Make the Pasta Frolla

1. The first thing to do is to make the pasta frolla that you can fill with jam and decorate. So, place the flour on a pastry board then make a hole in the center. Add the sugar, salt, and eggs at room temperature.
2. Finally, add the cold butter cut into small pieces. Combine it quickly with your hands.
3. Mix the ingredients quickly, for the shortest possible time, so as not to overheat the dough, until the mixture is compact and elastic. Finally, form a loaf and wrap it in cling film.
4. Let it cool for AT LEAST 1 HOUR in the fridge. You can make pasta frolla even the day before.

Make the filling

1. Start by preparing the filling. In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Gradually add the sugar, continuing to mix until the mixture is smooth and glossy.
2. Next, gently fold in the almond flour and the grated lemon zest, stirring until well combined and you get a smooth, creamy mixture.

Roll Out the Pasta Frolla

1. Take the shortcrust pastry (pasta frolla) out of the fridge and place it on a lightly floured surface. Using a rolling pin, roll it out evenly until it is large enough to cover a 22 cm (9-inch) tart pan.
2. To transfer the dough easily, wrap it around the rolling pin, then gently unroll it over the greased and floured tart pan. Press it lightly into the bottom and sides, then trim off any excess dough around the edges.

Assemble and Bake

1. Pour the almond filling over the pastry base and use a spatula to spread it evenly.
2. Bake in a preheated oven at 170°C (340°F) for a fan/convection oven or 180°C (350°F) for a static oven. Let the tart bake for about 35 minutes, or until the surface is golden brown and slightly crisp.
3. Once baked, remove the tart from the oven and let it cool in the pan for a few minutes before carefully transferring it to a serving plate.
4. Your fragrant and delicious Italian Almond Tart is ready! Enjoy it as is, or dust with powdered sugar for an extra touch of sweetness.