Pawaru-Grahmata

№ 28IX. nodaļa

Spānera mandeļu torte

Layered almond and pistachio tart

  • Serves 10–12
  • about 2½ hours, plus chilling
  • Melnraksts · vēl nav izmēģināts

1796Spanera mandelu torte.

Modernizētslpp. 383–384 · PDF 397–398
10 porcijas

The book gives "a few handfuls" of almonds and no other quantities; the amounts below are ours.

Method

7 soļi
  1. Pastry: rub the butter into the flour and salt until it looks like coarse crumbs. Mix in the yolks and just enough iced water to bring it together. Don't knead. Divide into 5 pieces: one of about 200 g for the base, three of about 130 g for the sheets, and the rest for the edge. Wrap and chill for 30 minutes.
  2. Almond layer: beat the ground almonds with the butter, sugar, cinnamon and lemon zest to a soft paste. Make the pistachio layer the same way.
  3. Heat the oven to 170 °C (150 °C fan). Roll out the base piece about 3 mm thick and line a 24 cm loose-bottomed tart tin, at least 3 cm deep. Roll the three sheets 2 mm thick into 24 cm rounds, stacking them on baking paper in the fridge.
  4. Spread the almond paste thinly over the base. Lay a sheet on top and press it down lightly. Spread the preserve over it, then lay on the second sheet. Spread the pistachio paste over that and finish with the third sheet. Prick the top all over with a fork (our addition). In a deeper tin, repeat the layers in the same order, always ending with pastry.
  5. Roll the last piece into a long rope, lay it around the edge, press it on and crimp or pinch it into a decorative rim. Brush the edge with a little water so it sticks.
  6. Bake on a low shelf for about 1 hour, until golden. Check after 40 minutes and cover loosely with foil if it browns too fast: the book says to bake it slowly so it doesn't burn.
  7. Let it cool in the tin. If you want to glaze it, spread the lemon icing over the top once it is cold.

Notes

What the book says vs. what we added

the book makes a fine butter pastry with a few yolks, lines a tart pan with it, then layers thinly: sweet almonds pounded with clarified butter, sugar, cinnamon and grated lemon peel; a thin sheet of pastry; the juice of preserved berries; another sheet; pistachios prepared like the almonds; and so on until a sheet of pastry comes on top. It gets a nice edge and bakes slowly for a good hour; it may then be glazed. The pastry recipe, the amounts, the oven temperature and the icing are ours.

"Spanish"

Spanera probably means "Spanish", as in German spanische Torte; almond and fruit layer cakes were often given that name.

The fruit layer

the book's "juice of preserved berries" was a thick syrup. Runny syrup will soak the pastry, so use a thick jam or boil the syrup down first.

Glaze

škorēt elsewhere in the book means glazing meat with reduced stock (02-024); for a sweet torte it means a sugar icing.

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