Make the shortcrust pastry by mixing together the flour, butter, sugar, baking powder and a whole egg. Roll the dough into a ball using your hands and then cover it in plastic wrap and leave to cool in the refrigerator for half an hour so the dough is stretchy and easy to work with. Using a food processor, grind the almonds (half at a time so the blades don’t overheat). Mix the ground almonds with the icing sugar and add an egg white and a spoonful of liqueur to bind the mixture. Blend at minimum speed until the mixture is smooth but not too soft. Grease a cake tin and line the base with baking paper. Roll out the pastry with a rolling pin and cover the bottom of the cake tin, with a 2 – 2.5cm border around the edges. Brush the pastry base with a bit of Amarena syrup, cut the amarenas in half and scatter them over the pastry base. Roll out the almond paste, which will be the top and filling of the tart. Dust a sheet of baking paper with icing sugar, put the almond paste on top of it and cover with another sheet of baking paper. Roll out the paste evenly so it is the size of the cake tin. Remove the top layer of baking paper and place the paste on top of the Amarenas. Then all you have to do is remove the othersheet of baking paper. If the almond paste breaks, just press it down with your fingers to close the gaps – don’t worry as the dessert should have a “home-made” look. Bake in a pre-heated oven at 165°C for 35 – 40 minutes. Leave to cool in the oven and then take the tart out of the oven. Cut it when it has completely cooled – I’m sure you’ll love it!
Recipe by cateriiina