Crust
Puff pastry or short crust

Filling
3/4 cup of sour milk (when it has become solidified)
3/4 cup of sweet almonds, including 3 bitter almonds
4 tablespoons of sugar
under 1/4 cup of flour
1 whole egg
1 egg yolk
1/2 cup of milk
a flavoring of either lemon or vanilla

Egg wash
Egg yolk

Put the milk, the sugar, flour and 1 egg in a sauce pan and stir until the mixture begins to thicken.

Remove from the fire and after a few minutes, add the yolk of egg and the flavoring.

Then stir in the sour milk and the almonds, previously blanched and skinned, and pounded in a mortar.

Line a tart dish with the puff pastry or short crust, thinly rolled out, put the mixture on it, cover with another thin sheet of pastry and decorate with small pieces of pastry, cut in fancy shapes.

Brush over with the yolk of an egg, and bake in a moderate oven for 25 to 30 minutes, till the pastry is a golden color.

This is served cold, and sprinkled with a little sugar.

The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. P.S. The author of "Recipes of All Nations" states in the introduction of this recipe that "In the South of Italy, particularly in Naples and its vicinity, all kinds of lat tarts are called "pizze." The one I give is among the most popular. There are also savory "pizze" made with the same dough as bread, spread out on a large round pan and covered with fillets of anchovy, sliced tomatoes, sliced black olives, slices of Mozzarella cheese, sprinkled with chopped marjoram, covered with oil and baked in a moderate oven for 30 minutes." Photo: Mary Melfi.

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