Every month, for the past year, one person shares a recipe that everyone is invited to try at home and post their pictures. This month, Fancach has proposed a recipe for an almond tart. I must admit at first that I wasn’t too sure if I would make it because I am not a big fan of almonds. But when I saw everybody else’s mouth watering pictures, I decided to give it a go. There was no recipe for the sablé pastry so I picked one (because she has several!) from Christalie’s lovely blog Les folies de Christalie. It was to die for! The pastry case turned out crispy yet melting in the mouth with a hint of almond and butter. As to the almond filling, it is so easy to make and comes out of the oven nice and crunchy, caramelised and sweet. A yummy nut feast!
Source: Fancach for the filing and Christalie for the pastry
For 10 to 11 tartlets
250g plain flour
1/2 tsp vanilla extract
1 pinch of cinnamon
15g ground almond
50g sugar (I used demerara sugar)
1 tbsp honey
1 tbsp cream
125g flaked almonds
- To make the sablé pastry, put the butter and sugar in the TM bowl and cook for 4 min/60C/speed 2.
- Tip out and reserve.
- Put the flour, vanilla, cinnamon, ground almond and egg to the TM bowl. Mix for 10 sec/speed 4. Scrape down the flour from the sides of the bowl.
- Add the butter/sugar mixture and turbo pulse 1 sec at a time until just combined (do not overwork or the pastry will become tough).
- Turn out onto cling and bring the dough together into a ball and refrigerate for 20 minutes or overnight.
- Preheat the oven at 180C.
- To make the almond filling, bring the butter, sugar, honey and cream to the boil in a saucepan. Take out from the heat and add the almond flakes and mix together.
- When the pastry has chilled, roll it out between 2 sheets of cling film (if the dough is too hard coming out of the fridge, let it warm at room temperature for a while until soft enough to roll).
- Butter and flour tartlets moulds and cut out the dough with a round pastry cutter. Place in the mould and add a tablespoon of the almond filling.
- Bake for 15 minutes or until the almonds have taken a nice golden colour.