Almond Tart

Almond Tart
Almond tart with orange aromas. With grated base dough -Pâte Sablée- kneaded with poppy seeds. The aromatic stuffing of the tart has two layers. A first, thin, with apricot jam and a second with almond cream, made with blanched ground almonds, butter, orange zest, cherry brandy, eggs and sprinkled in the surface with net almond.
Thin, light, almost ethereal flavors, only almond can give us.
Yours!
work: 1h:30′ time: 2h:30′ medium:

Announcement New Book Release

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Almond Tart Almond Tart

Dough (8 servings)

  • 150g (5½oz) flour
  • 75g (2¾oz) cold butter
  • 30g (1¼oz) caster sugar
  • 1 egg yolk
  • 1 tbsp poppy seed
In a small bowl, add the flour, icing sugar and butter cut into small cubes.
Mix with the puree piece or with a fork until it resembles wet sand. Add the egg yolk and mix.
Add the poppy seeds and mix to integrate into the dough.
The dough should be able to get joined into a ball. Otherwise, add a teaspoon of water ice.
While still relatively soft spread it with your hands at the base and sides of a tart with Ø20-22cm (Ø7.9-8.7 in). Refrigerate for 30 minutes to 1 hour. When you take it from the refrigerator you make holes with a fork.

Filling (8 servings)

  • 200 g (8½oz) blanched almonds
  • 115 g (4 oz) butter at room temperature
  • 75 g (2¾oz) caster sugar
  • 2 large eggs
  • 1 orange, zest
  • 1 shot of cherry brandy
  • 150 g (5½oz) apricot jam
  • almonds for sprinkling
Grind the blanched almonds to make powder and set aside for a while.
In the same bowl, we had the dough, add the butter and icing sugar and beat until the mixture turns white and look like white cream.
Add the eggs and orange zest. Beat for very little.
Pour the brandy and almonds and mix gently with a plastic spatula to homogenize.
Take the tart pan with the dough sable from the refrigerator and spread the base of the jam in a thin layer. From over pour a little bit of the almond stuffing.
Spread it carefully with a spatula and sprinkle with almond net.
Bake in preheated oven at 180℃ (356℉, gas:4.2) air for 30'-35', or as needed to cook the dough and brown the surface of the tart.
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Zambia Sifaki