6 egg yolks3 whole eggs1 ½ cups almond flour (150 g)2 ½ cups granulated sugar (500 g)3/4 cup water (200 ml)1 round sheet of puff pastry (store-bought is fine)Powdered sugar, to taste
Preparation
Preheat your oven to 400°F (200°C).
In a saucepan, combine the water and sugar.
Bring to a boil and let it simmer for about 7 minutes, or until it reaches a light thread stage (the syrup will slightly thicken but still run in a thread when dropped from a spoon).
Remove from heat and allow to cool slightly.
Meanwhile, strain the yolks and eggs through a fine-mesh sieve into a mixing bowl to remove any impurities or chalazae.
Add the almond flour to the eggs and mix well.
Slowly pour the warm (not hot!) sugar syrup into the egg-almond mixture in a thin stream, whisking constantly to avoid curdling.
Line a pie/tart tin with the puff pastry, trimming the edges if necessary.
Pour the mixture into the crust and generously dust the top with powdered sugar.
Bake for about 30 minutes, or until golden, and the top forms a crispy, caramelized crust from the sugar-almond combination.
Allow the tart to cool completely before removing from the pan and serving.