Use fresh, fine egg tagliolini straight from their uncooked state. The weighed flour, butter and icing sugar are for the pastry; the small amounts for the tin and finishing are extra. Divide the whole eggs and yolks evenly between pastry and filling. Increasing the quantity calls for suitable tins with a similar filling depth, rather than a much taller tart.
Make ahead Plan for 30 minutes of pastry chilling and about an hour of final cooling, in addition to active preparation and baking. Filling preparation can overlap with chilling. The cooling allowance is a planning estimate; wait until the tart is fully cold before unmoulding. Extra oven batches extend the schedule. Keep the cooled tart covered and follow the storage advice for the ingredients used.
Torta di Tagliatelle: Almond Filling and Crisp Egg Pasta
Total 3 hr 5 min · Prep 1 hr · Cook 35 min · Serves 8
Method
Combine the weighed flour, icing sugar and cold diced butter with half the whole eggs and half the yolks. Work briefly into a smooth pastry, flatten and wrap. Chill for 30 minutes. Keep the remaining eggs and yolks for the filling.
While the pastry chills, coarsely grind the toasted, cooled almonds. Stir in the caster sugar, finely chopped candied orange and grated lemon zest, then add the reserved whole eggs and yolks, vanilla and amaretto. Mix into an even, moist filling.
Heat the oven to 180°C conventional. Grease and flour a tart tin. At the base quantity, use a tin 22 cm across. Roll the chilled pastry to about 5 mm thick on a lightly floured surface, line the tin and trim the rim. For larger batches use suitable tins, keeping a similar pastry thickness and filling depth.Heat the oven to 350°F conventional. Grease and flour a tart tin. At the base quantity, use a tin 8¾ in across. Roll the chilled pastry to about ¼ in thick on a lightly floured surface, line the tin and trim the rim. For larger batches use suitable tins, keeping a similar pastry thickness and filling depth.
Spread the almond filling inside the pastry shell. Separate the fresh tagliolini gently and distribute them over the filling, keeping the fine strands loose. Add them raw, without boiling or soaking.
Scatter a few small flakes of extra butter over the pasta and dust lightly with extra icing sugar. Bake at 180°C for about 35 minutes, until the pastry is cooked and the pasta topping is golden and crisp. Extra tins may need separate batches.Scatter a few small flakes of extra butter over the pasta and dust lightly with extra icing sugar. Bake at 350°F for about 35 minutes, until the pastry is cooked and the pasta topping is golden and crisp. Extra tins may need separate batches.
Leave the tart to cool completely in its tin before unmoulding. Allow about an hour for this stage, with more time if the centre is still warm. The brittle pasta surface is easiest to handle once the filling has settled.
Move the cold tart to a serving plate and add a little more icing sugar if you wish. Cut with a sharp knife, supporting each slice underneath so the crisp pasta and almond filling stay together.
Equipment
- 22 cm tart tin at base quantity
- Mixing bowls and spoon
- Food processor or knife for almonds
- Rolling pin
- Fine grater
- Kitchen scale
- Sharp knife and cake slice
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