My first glimpse of Ebie’s Almond Tart had me drooling. A lover of rich desserts, the simple yet decadent ingredients had me longing for a taste. I appreciated Jacoba, the writer of Just Food Now, for sharing this wonderful recipe with me. (Click on the link – there are additional almond recipes.)
Of course never one to think about dessert without thinking about tea, I thought… “What tea would I pair with this dessert?” My choice – White Peony by Pearl Fine Teas.
Below is the recipe and some commentary from Jacoba herself about Ebie’s Almond Tart:
“I am going to supply this recipe exactly as it appears in her very old, already disintegrating, handwritten book, but am converting quantities to metric ones for ease of reference.
Line a deep tart tin with sweet pastry and spread with apricot jam. Half fill with a mixture made as follows:
- Beat 125 grams of butter with 125 grams of sugar
- Add 4 large eggs one at a time
- Stir in 125 grams of ground almonds
- Add a pinch of salt.
That was it!!! Bake Ebie’s Almond Tart in a preheated oven on 190 C for 30 – 40 minutes.”
So you ask… why White Peony? While White Peony is flavorful it is a White Tea and thus is significantly milder than a black or green tea. Thus the taste of the tea will not overpower the taste of the almond tart. Simultaneously, the natural sweetness of White Peony allows one to enjoy a cup without the addition of sweetener.
Now it’s your turn… What tea would you pair with Ebie’s Almond Tart?