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Tarta de Santiago


  • 3 large eggs
  • 200 g caster sugar
  • 200 g ground almonds
  • 2 tsp cinnamon, ground
  • 2 apples, sliced into half moons
  • icing sugar to decorate


  • Preheat oven to 180C
  • Whisk the eggs and sugar together until light and fluffy.
  • Mix the nuts and cinnamon and fold into the egg mixture.
  • Pour into a well buttered and floured tart tin (23 to 25cm diameter)
  • Fan out the apple slices attractively on top.
  • Bake for 20 to 30 minutes, watching carefully from 17 minutes. When a skewer in the centre comes out clean, it's cooked.
  • Dust with icing sugar. 


Santiago means Saint Iago or St James. The original apple-less tart by Claudia Roden would have the shape of a cross of St James picked out, via a template, in icing sugar.