Técula mécula

Técula mécula is a traditional tart originating from Extremadura. The crust is usually prepared with a combination of sugar, water, flour, rendered fatback or butter and lard, and a pinch of salt. The dough is chilled, rolled out in a springform pan, then chilled again.

The filling is made with water, sugar, lemon zest, almonds, butter, egg yolks, and flour. The smooth filling is poured into the crust, and the tart is baked until an inserted toothpick comes out clean. This tart is traditionally served at room temperature, and it’s especially good when paired with a dollop of whipped cream and Pedro Ximénez sherry on the side.