Mini Tarta de Santiago in Shell

The Tarta de Santiago is a popular Spanish dessert, common along the Camino route. Named in honor of the apostle, St. James, the patron saint of Spain, this cake is made with ingredients typical in many Iberian desserts such as egg, lemon and almonds. The traditional Tarta de Santiago in a larger single cake and was highlighted in a previous post. I came across this fun idea to make mini tartas using scallop shells as the baking pan. Since the scallop shell is a symbol of St. James this was perfect for the feast day, July 25.

Tarta de Santiago

Ingredients:

5 eggs

1 1/4 cups sugar

2 1/2 cups almond flour

1/2 teaspoon almond extract

1/2 teaspoon cinnamon

zest of 1/2 lemon

butter

Directions:

Preheat oven to 350 degrees. In mixing bowl beat eggs and then sugar and almond extract.  Add almond flour, cinnamon, and lemon zest. Mix until all dry ingredients are moist. Spoon batter into buttered scallop shells. The shells are available at many craft stores and kitchen stores, as well as online outlets like Amazon. Batter makes approximately 8 mini cakes. For stability and ease of getting them in and out of oven, place filled shells on baking sheet. Bake for 20-25 minutes until browned and cooked through. Test with toothpick.

Let cakes cool. Sprinkle with powdered sugar using a sifter to distribute. A paper template of the Santiago cross can be placed on the shell before sprinkling then removed. This leaves a cross outline on the tarta. Cross template with instructions are linked here.

St. James, Pray for us!

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Coquille St. Jacques - Scallops for St. James

Coquille is the French term for the scallop, and also refers to a classic French dish with scallops prepared in sauce and served in a scallop shell.  The scallop shell is the traditional emblem of St. James, son of Zebedee and has long been the badge of pilgrims on the Way of St. James to Santiago de Compostela in Spain.  There is a traditional Coquille St.-Jacques which is made with mushrooms and wine sauce. This is a different baked scallop recipe, which includes sun-dried tomatoes which are red as a symbol of a martyrdom on this feast day. Served in a scallop shell they are a fitting meal for the feast of St. James.

Parmesan & Sun Dried Tomato Scallops 

24 small bay scallops
1/4 cup sun dried tomatoes, chopped/minced
2 T. bread crumbs
1 clove garlic
couple sprigs of parsley
olive oil
salt to taste
pepper to taste
2 T. parmesan cheese

Chop the parsley and garlic and add to breadcrumbs. Add the parmesan cheese, sun-dried tomato pieces, salt, pepper, and olive oil. Mix well. Add the scallops and mix to coat. Fill each shell with the mixture of breaded scallops (approx. 5). Place on baking sheet in 425 degree oven. Bake for 10-15 minutes until scallops are done and breading crisps.  Serve in shells.

St. James, pray for us.

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