A recipe box was rifled through, but, alas, much like shopping for a present last minute, nothing leapt to the fore. Out of the corner of an eye I spied an old folder of pudding menus, all stained and tattered. A wonder at how this might have escaped notice was soon dispelled – unsurprising, really, given the usual state of my desk and shelves – and the page on which it fell open revealed the scribbles for a midwinter pudding menu. And, just like that, as if the scent rose from the page itself, came a memory of an almond, chocolate, walnut and prune tart being lifted from the oven, all mahogany hued and with a few bubbles bursting from the pieces of chocolate among the prunes peeking out.
My appetite for almond tart has never waned; be it in a restaurant kitchen or at home, an almond tart is nigh-on inevitable. When I was younger, almond tarts were often made with ready-ground almonds and usually invigorated by a drop or two of almond essence, because they were often shy of flavour. But then bags of whole marcona almonds from Spain began to arrive, and quickly usurped any notion of baking with any other almond. Shaped like teardrops and almost milky in colour, delicate, buttery and freshly ground, these almonds imbue a tart with a superb quality and flavour. The benefit of not having to blind bake a tart case balanced the need to bake the tart on a rack sat in a tray to catch any butter and almond oil-infused tears released while baking.
