INGREDIENTS
Pâte sucrée (sweet pastry)
- 140g butter
- 2g salt
- 75g icing sugar
- 25g ground almonds
- 1 egg
- 250g flour
- Method in @maisagetnguyen highlight story
Almond cream
- 75g eggs
- 75g softened butter
- 75g icing sugar sugar or caster sugar
- 75g ground almond
Decor
- 4 boskoop apples or golden
- Cubed butter
- Raw cane sugar
Method
Pâte sucrée
Into a large bowl, add the cubed butter and sift over the icing sugar. Scrape down the mixture with a spatula. Pour in the eggs and beat to combine. Add in the salt, ground almond and finally the flour. Simply mix until no more flour is visible and the mixture is clumping together. Split the dough and take 240-250g. Between two baking paper, roll the dough at 3 mm thick. Place in the fridge on a flat tray overnight. Line in round tart ring.
Almond cream
Scrap the butter and sugar with a spatula. Add the egg and whisk. Combine the ground almond with a spatula.
Option: 1 tsp of rum
Assembly
Bake the tart shell 10 min at 165 degrees.
Pour almond cream into cooled tart shell. Pour onto cubed apples. Decorate with slices of apple. Melt butter and glaze the tart, then sprinkle with raw cane sugar.
Bake 45 minutes at 165 degrees.
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