This traditional almond tart comes from Galicia, in the north of Spain, and dates back to the 16th century. Known as Tarta de Santiago, it’s a simple and delicious dessert made with ground almonds, sugar, and eggs.
The tart is so iconic it even has protected designation of origin status, meaning the name can only be used if made in Galicia following the traditional method.
But don’t worry — you can still recreate its wonderful flavor at home with this easy version.
Ingredients:
- 2½ cups blanched almond flour (or finely ground raw almonds)
- 5 large eggs
- 1¼ cups granulated sugar
- Zest of ½ lemon
- ½ teaspoon ground cinnamon
- Butter, for greasing the pan
- 1 tablespoon herb liqueur (like orujo, anisette, or another of your choice)
- ½ cup powdered sugar, for dusting
Instructions:
- Preheat the oven to 350°F (180°C).
- In a large bowl, beat the eggs with the granulated sugar until the mixture becomes pale and slightly fluffy.
- Add the lemon zest and cinnamon, and mix well.
- Gradually fold in the almond flour, mixing until fully combined.
- Stir in the liqueur of your choice.
- Grease a 9-inch tart or cake pan with butter and pour in the batter, smoothing the top.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool completely.
- Once cool, dust generously with powdered sugar. For an authentic touch, use a paper stencil of the Cross of Saint James before dusting, then remove it to reveal the symbol.
Notes:
There are slight variations of this tart across Galicia. Some people toast the almond flour beforehand for a deeper flavor, others adjust the sugar or spice levels.
But the heart of the Tarta de Santiago remains the same: a perfectly balanced combination of almonds, sugar, and eggs — simple, rustic, and deeply satisfying.
