Tarta de Miel y Almendra con Queso Manchego

Pulse flour, cold butter cubes, egg, and salt in a food processor until the mixture forms coarse, sandy crumbs that hold together when squeezed.

Press the dough firmly into a 23-cm tart pan with a removable bottom, working it up the sides in an even layer. Chill in the refrigerator for 30 minutes until firm.

Preheat the oven to 180°C. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, until the edges are set and lightly golden. Remove weights and bake uncovered for 5 minutes more until the base looks dry but not fully colored. Set aside.

Lower the oven temperature to 160°C.

In a large bowl, whisk together the eggs, white sugar, cinnamon, and honey until the sugar dissolves and the mixture is smooth.

Fold in the ground almond and grated Manchego until evenly combined — the batter will be thick and fragrant.

Pour the almond-Manchego filling into the pre-baked crust and spread it level with a spatula.

Scatter the sliced almond over the top for crunch and visual contrast.

Bake at 160°C for 25-28 minutes, until the filling is set at the edges and the center has a gentle, uniform jiggle. A skewer inserted 2 cm from the edge should come out clean.

Cool the tart in the pan on a wire rack for 15 minutes — the filling will firm as it sets.

Drizzle the remaining honey in a thin, sweeping pattern over the top. Serve warm or at room temperature in wedges, with a glass of medium-bodied Spanish red if desired.