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Amandeltaart
Totale bereidingstijd: 65–75 minuten
voor 12 stukken
Ingrediënten
6 eieren
300 g suiker
200 g bloem
300 g amandelen, gemalen
150 g boter
200 ml melk
geraspte schil van 1 citroen
Voor het bestrooien
poedersuiker
Accessoires
springvorm 26 cm
Bereiding
Meng de eieren en de suiker. Voeg ach‐
tereenvolgens de bloem, de gemalen
amandelen, de gesmolten boter, de
melk en de citroenschil toe en roer alles
dooreen.
Vet de bodem van de springvorm licht
in en bestrooi de bodem met bloem.
Doe het deeg in de vorm. Strijk het
deeg glad en bak het goudgeel.
Haal de taart uit de vorm en bestrooi de
taart met poedersuiker.
Aanbevolen instelling
Ovenfunctie: Automatische program‐
ma's
Programma: Taart / cake \ Amandeltaart
Niveau: zie display
Bereidingstijd: ca. 63 [57] (75) minuten
Alternatieve instelling
Ovenfunctie: Hetelucht Plus
Temperatuur: 150-160 °C
Voorverwarmen: ja, 10 minuten
Niveau: 2 [1] (1)
Bereidingstijd: 45–55 minuten
Tip
"Tarta de Santiago" is een traditioneel
recept uit Galicië. Het is gebruikelijk de
amandeltaart voor het opdienen met
het jacobskruis (Santiago-kruis) te ver‐
sieren. Gebruik hiervoor een sjabloon
en poedersuiker.
50


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