Tarta de Santiago

Tarta de Santiago, one of the most popular desserts in Spain, is a deceptively simple, yet incredibly appetising almond-based tart which originates from the Spanish region of Galicia. It literally translates as “St James Tart”, in honour of the patron saint of Spain, who is said to be buried in the city of Santiago de Compostela.
Tarta de Santiago is traditionally decorated with powdered sugar in the shape of the Cross of Saint James. So if you can, download a stencil of the Saint James Cross to decorate your Spanish almond cake the traditional way. Since I don’t have a printer, I just used a flower shaped stencil.

adapted from Taste


200 g Quince paste, homemade or storebought 20 ml Lemon juice 20 ml Water 1 tbsp Freshly grated orange zest 3/4 tsp Cinnamon powder 30 ml Spanish brandy (I used Osborne Veterano Osborne) 180 g Blanched almonds, processed but still with some texture 85 g Unsalted butter 50 g Erythritol or caster sugar 1 Extra large egg Icing sugar, to garnish Crème fraîche , to serve (optional)	200 g Plain flour, sifted 100 g Unsalted butter, cubed, chilled 50 g Erythritol or fine caster sugar 1 Egg

To make pastry, place flour, butter and erythritol or sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball. Cover in plastic wrap and chill for 30 minutes.
Preheat oven to 180C/350F. Grease a 20cm loose-bottomed fluted tart pan. Roll out pastry on a floured surface and use to line the pan. Refrigerate for 30 minutes. Line with baking paper, fill with rice or pastry weights and bake for 10 minutes. Remove paper and weights, and bake for 5 minutes or until crisp. Cool slightly.
Meanwhile prepare the quince filling. Stir quince paste, lemon juice and water over low heat until smooth. Spread over pastry base.
Mix orange zest, cinnamon, brandy and almonds in a bowl. Beat butter and erythritol or sugar in another bowl until pale, then add egg until just combined.
Fold in the almond mixture and spread over paste. Bake in oven for 30-35 minutes. Generously dust the tart with icing sugar and serve with crème fraîche if desired.

2 comments:

Pola 11/11/26 12:35: Hi Angie! Tarta de Santiago is such an exquisite treat, and adding quince must make it even better. Thank you for sharing this fantastic recipe!

Warm regards,
Pola | Recomiendo Blog
David M. Gascoigne, 11/11/26 13:16: So many enjoyable flavours, Angie. It looks fabulous.