As a lot of you know already, earlier this summer I travelled to Spain and walked a part of the famed Camino de Santiago. My feet finally recovered, and the bones in my legs no longer ache.
The Tarta de Santiago was one of my favorite parts of the trip, in a strange way. Mostly because it’s so easy to replicate, despite the many versions of it that exist. (In fact, here is a great recipe to learn from.)
All of the other memories exist only in my mind, and in the photos I’ll be posting here soon… And in an article I’m working on for another site, which I hope to have done before they throw me to the curb.
But after a few experiments, I discovered that the weight ratio of ingredients is what’s important. And that the tartas I enjoyed in Santiago de Compostela had a ratio, evidently, of 37.5% almonds, 37.5% sugar, and 25% eggs, by weight. 1/4 tsp almond extract, perhaps a bit of lemon or orange zest, a pinch of salt… .and you’re good to go.
I’ve been pretty busy of late, what with Parish activities, funerals, and attempting to reorganize all of the data on our Parish websites. But this tarta is delicious, and so easy to make. Just remember…. it’s all in the weight.