Genoese Tart Recipe

100 g/4 oz Puff Pastry

50 g/2 oz butter or margarine, softened
75 g/3 oz caster (superfine) sugar
75 g/3 oz almonds, chopped

3 eggs, separated
2.5 ml vanilla essence (extract)

100 g/4 oz plain (all-purpose) flour
100 g/4 oz icing (confectioners') sugar, sifted
Juice of 1/2 lemon

Method:

Roll out the pastry on a lightly floured surface and use to line a 23 cm/9 in cake tin (pan). Prick all over with a fork. Cream together the butter or margarine and caster sugar until light and fluffy. Gradually beat in the almonds, egg yolks and vanilla essence. Fold in the flour. Beat the egg whites until stiff, then fold into the mixture. Spoon into the pastry case (pie shell) and bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes. Allow to cool for 5 minutes. Blend the icing sugar with the lemon juice and spread over the top of the tart.