AT A GLANCE
At La Colombe d'Or, this simple tart is served with a glass of the famous sweet wine Muscat de Beaumes de Venise. A light syrup made with the same wine adds a luxurious touch.
|01||For sweet pastry, combine flour, butter and a pinch of salt in a bowl and rub in butter with fingertips until mixture resembles fine crumbs. Add sugar and almond meal, rub in to combine well, then mix in egg. Turn out onto a lightly floured surface and knead lightly, then form into a disc, wrap in plastic wrap and refrigerate to rest (1-2 hours).|
|02||Meanwhile, beat sugar, butter and citrus rinds in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, then beat in egg. Stir in almond meal and rum and set aside until required.|
|03||Preheat oven to 160C. Roll out pastry on a lightly floured surface to a 3mm-thick rectangle and line an 11cm x 35cm rectangular tart tin, pressing pastry into corners. Trim edges and refrigerate to rest (1 hour).|
|04||Spoon almond mixture into tart case, smooth top, scatter with pine nuts and dust heavily with icing sugar. Bake until golden and cooked through (45 minutes to 1 hour) then set aside to cool to room temperature.|
|05||For Beaumes de Venise syrup, simmer ingredients and 60ml water in a saucepan over medium-high heat until reduced to a light syrup (3-4 minutes), then set aside to cool.|
|06||Serve slices of tart, dusted with icing sugar, with Beaumes de Venise syrup and a dollop of crème fraîche or double cream.|