delicious almond tart Italy Recipe

First, prepare the shortcrust pastry. Cut the cold butter into cubes and knead the sugar until you get a creamy consistency, then add the eggs, then the orange zest, and finally the flour and yeast.
Knead until you have a smooth dough, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

Divide the pastry into 2 equal parts, roll 2/3 of the dough and place it on the edges and bottom of a tin lined with baking paper, then prick the bottom with the tines of a fork.
Sprinkle the bottom with jam and roll the last part to cover the tart and seal the edges tightly.

Prepare the royal dough. Mix the almond flour and egg whites in a bowl and add the egg whites a little at a time until you get a soft and sticky mixture (my dough was a little too soft to hold the decorations).

Transfer the royal pastry to a piping bag fitted with a star nozzle and use it to create decorative tassels across the surface of the tart.
Cook in a fan oven preheated to 180°C for about 45 minutes or until golden brown.

Once the tart is completely cool, mix the remaining 3 to 4 tablespoons of jam with water, bring to a boil in a saucepan, and brush over the surface of the tart.

A delicious almond tart is completed. All that’s left to do is enjoy.