Sammartina

Name: Sammartina
Ingredients: 2 cups all-purpose flour; 1 cup brown sugar; 1/4 teaspoon fine sea salt; 8 ounces sweet butter, slightly softened, plus additional for tart pan; 4 large egg yolks, beaten; 2 tablespoons orange-scented liqueur, Cointreau or Grand Marnier; Finely grated zest of 1 lemon; Finely grated zest of 1 orange; 1/2 cup white raisins, plumped in warm water; 1/2 cup walnuts, chopped and lightly toasted; 1/2 cup blanched almonds, chopped and lightly toasted; Confectioners sugar

12 ingredients

9 steps

Ingredients

2 cups all-purpose flour
1 cup brown sugar
1/4 teaspoon fine sea salt
8 ounces sweet butter, slightly softened, plus additional for tart pan
4 large egg yolks, beaten
2 tablespoons orange-scented liqueur, Cointreau or Grand Marnier
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1/2 cup white raisins, plumped in warm water
1/2 cup walnuts, chopped and lightly toasted
1/2 cup blanched almonds, chopped and lightly toasted
Confectioners sugar

Directions

1

Preheat the oven to 350 degrees.
2

In a large bowl, combine the flour, brown sugar, salt, and 8 ounces butter and beat until smooth.
3

Add the egg yolks, one at a time, incorporating each thoroughly.
4

Add the liqueur, the citrus zests, the raisins, walnuts, and almonds, combining them well.
5

Press the dough evenly into a buttered 10- to 12-inch tart pan with a removable bottom.
6

Bake the pastry for 25 to 30 minutes or until it is deeply golden.
7

Cool the pastry on a rack for 10 minutes before removing the tart pans ring.
8

Permit the pastry to cool thoroughly before dusting it generously with confectioners sugar.
9

Cut the pastry into wedges, serving it with cold, ambered wine.