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Tarte de Santiago
makes 1 x 28cm flan

“No one knows exactly why the almond tart tarta de Santiago is named after the apostle St James. It may be that a pilgrim once brought the recipe to Galicia with him or that another devout individual, in a sublime moment, dedicated this simple cake to the well-known saint and patron for the whole of Spain.

Whatever the answer, for centuries now the top of the tart has been adorned with the cross of the Knights of St James.”
reference Culinara Spain p248…to read a review for this wonderful book please CLICK HERE

This is a classic recipe the origin from Culinara Spain, however we did not like the pastry and have changed the method for an improved moister texture, which we understand the tart should have. Add to that we have worked and worked to get just the right amount of filling for the tart case. This recipe quantity is improved but you will still have a small amount left over…DO NOT fill the tart 2mm below the top of the pastry. The is a little extra pastry, roll into a log, chill to firm and vac. We slice them off and cook as petit fours with many different variations.

for the pastry
300g strong flour
100g icing sugar mixture
½ lemon, finely grated rind
200g COLD unsalted butter, cut into small cubes
2 COLD egg yolks (61g egg minimum size)

for the filling
435g caster sugar
435g almonds
1½ lemons, finely grated rind, 30g strained lemon juice
8g ground cinnamon (approximately 2 quills)
7 x 61g eggs, room temperature
icing sugar for dusting — approximately 50g

essential equipment
1 x 28cm drop bottom flan

for the pastry
Put the flour, icing sugar and lemon rind into a food processor and mix briefly on pulse, then with the motor running add the butter working only until it is incorporated. Add the egg yolks and as soon as it comes together stop the machine.

Knead to a smooth ball with a tiny amount of extra flour, flatten out and wrap in plastic food wrap. Rest in a cool place for 30 minutes and then roll out using as little flour as possible and a plastic top sheet.

Line the flan making sure that the edge is cut smoothly so they will not burn.

at this point pre heat the oven to 175°C

for the filling
Working in a food processor (as against a Thermomix which makes the mass too oily) grind the almonds, lemon rind with half of the sugar until it is very fine. Put the eggs into the bowl of an electric mixture and whisk until they start to foam, add the lemon juice and remaining sugar and whisk until it is thick and pale, add the ground cinnamon and then mix in the almond mass.

When fully combined scrape into the prepared pastry lined flan…do not fill above 2mm from the top of the pastry lining.

Cook for 30 minutes, turn the tart and cook for another 10 minutes. Cool standing on a rack. Dust with the icing sugar making a traditional cross on the top of the tarte.

DO NOT refrigerate any left over tart (highly unlikely) but it can happen!

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.