We all know how important it is to take care of our diet and to fill it with ingredients that are healthy and tasty, because eating must never cease to be a pleasure, especially when making our regular daily meals, for example a lovely breakfast. And what could be a nicer breakfast than a slice of almond and marmalade tart, together with the unique flavour of elderflower? Such a delicate and tasty tart can’t fail to give the perfect start to the day, especially when you are reminded of the wonderful taste experiences you have when you take an unforgettable journey to Sicily, where the best ingredients for making this specialty are to be found. Follow our recipe and be prepared to hide your tart: it will be devoured in no time!
For the pastry, mix the sugar with the lemon zest. Then add the eggs, flour, butter and a pinch of salt, stirring constantly until the mixture is a fairly solid sphere. Wrap the pastry in cling film and let it rest in the fridge for at least half an hour. For the almond paste, chop some almonds and blitz them with the icing sugar in a food processor, then add the flour and the egg and mix well. If you want you could buy ready-made sweet shortcrust pastry and almond paste. Take the pastry, put aside a little (just a small ball) and roll out the rest into a fairly thin circle. Place the pastry circle on a round baking tray covered with baking parchment, prick with a fork and then preheat the oven to 180°C. Roll out the little pastry ball to create a strip the length of the perimeter of the baking tray and divide it into three strips. With these three strips, create a plait and place around the edge of the tray by pressing down a little to make it stick well. Put the tray in the oven and cook for about ten minutes to firm up the pastry a little. Pour the elderflower extract into the jam and mix well. Remove the pastry from the oven and spread the jam over the base, then add a layer of almond paste and finally sprinkle over the almond flakes. Bake for 30-40 minutes. When cooked, let it cool, decorate with the remaining flaked almonds and sprinkle with a little icing sugar.
Put the base in the oven and cook for 10 minutes to firm up the base a little, add the elderflower extract to the jam and mix well. Take the base out of the oven and spread the jam over it