Almond tart with pelamushi
60+ Min
500+ Kcal
1 1 liter grapes juice
450 450 gr. flour
150 150 gr. butter
95 95 gr. sugar powder
3 3 gr. salt
30 30 gr. grinded almonds
4 4 eggs
300 300 gr. sugar
1 1 orange
4 4 cinnamon sticks
1 1 vanilla stick
1 1 nutmeg
4 4 cloves
1 1 churchkhela
100 100 gr. grapes
100 100 gr.
100 100 gr. walnuts
step 1
Blend 500ml grapes juice with flour. Bring the second part of the juice together with spices and orange zest to boiling. Add that flour mass and stir until you get it condensed. Take it off the fire and pour in silicon forms in half-circles. Dip 2-3 pieces of grapes in the formed Pelamushi. Let it cool for few hours.
step 2
Shortbread dough: 250g flour 150g crème butter 95g sugar powder 3g salt 30g ground almonds 60g eggs Prepare the shortbread dough with the usual method. Add dried ingredients, cold, chopped butter and mince it, add eggs and knead the dough.
step 3
Flatten the dough in two layers of the baking paper. Let it cool for minimum an hour, flatten for 2-3mm, place in forms and half bake on 150C.

How To Serve

When the tart and Pelamushi are both cold and hardened, place the Pelamushi half-circles on the tarts. Ice the Pelamushi with neutral glaze and toss some walnuts in it. Decorate with Churchkhelas if you like so.