This Italian almond tart is inspired by a recipe from Carol Field's The Italian Baker. I like to up the quantity of almonds to the filling and blind bake the pastry first. <br /> <br />It's so simple, but also easy to dress up. Use your favourite shortcrust pastry (mine is this one: https://food52.com/recipes/44786-apricot-jam-crostata-crostata-di-marmellata), make this incredibly creamy almond filling, smooth it into the pastry and bake. Carol Field doesn't blind bake the tart shell first, but because it's such a buttery, moist filling, I think it's a good idea to bake first. And although this is lovely just as it is, if you wanted to embellish it, scatter it with chopped or sliced almonds, dust it with powdered sugar and serve it with unsweetened whipped cream on the side. This tart works very well with fruit added to it, too. Try some poached pear slices, fresh apricot halves pushed into the almond batter before cooking, or even some jam spread onto the bottom of the tart shell (go with something on the tart side like sour cherry or raspberry).

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