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Croute à thé

Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.

262K 1 51 4.5

Last modified on: May 5^th 2021

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For 1 Croute à thé, you will need:

1 200 g Sweetcrust pastry (pâte sablée)
2 100 g icing sugar
3 100 g ground almonds
4 2 egg whites
5 3 drops food colouring (optional)
Total weight: 460 grams

Change these quantities to make: 1 Croute à thé 2 Croutes à thé 3 Croutes à thé

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
27 min.	15 min.	30 min.	1 hour 12 min.

At what time:

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Step by step recipe

Stage 1 - 15 min.

Spread 200 g Sweetcrust pastry (pâte sablée) lengthwise, not too thinly (you need a nice crust after baking) and pour the pan.

I'm using a full-length pie tin here, but if you don't have one, a cake tin will do, just leave only 2 cm or 1 inch of pastry height around the edges.

Put on standby in the fridge, leaving the pastry sticking out well as in the photo (important).

Stage 2 - 2 min.

Preheat oven to 360°F (180°C).

Meanwhile, mix 100 g icing sugar and 100 g ground almonds with a whisk.

Stage 3 - 3 min.

Then add 2 egg whites and mix with soft spatula or wooden spatula until obtain a soft mix.

Because egg whites can differ in volume or weight, I advise you to add 1 first and mix, and then add remaining egg white in stages until getting the required soft texture.

Stage 4 - 2 min.

You can add green 3 drops food colouring, but it is not necessary.

Stage 5 - 2 min.

Take the tin out of the fridge, and trim the excess pastry all around.

Stage 6 - 3 min.

Spread mixture in pastry case.

Stage 7 - 30 min.

Bake for about 30 minutes.

Stage 8 - 15 min.

Allow to cool on a rack, then sprinkle with ice sugar.

Serve in fairly thin slices.

Remarks

It's best to allow the cake to cool in the tin, and then turn out and leave on a wire rack until cold.

And to drink?

A tea of course, and you will probably note that when it's cold or windy outside, this cake and the accompanying tea are even better in the warm inside.

Keeping

Several days in the fridge, covered by a plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,145 Kcal or 8,981 Kj	38 gr	214 gr	127 gr
107 %	15 %	20 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
466 Kcal or 1,951 Kj	8 gr	46 gr	28 gr
23 %	3 %	4 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 Croute à thé : 3.53 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to make a good pastry tart case , Flaked almond tart, Strawberry tart, Pear tart with almond cream, Apple amandine tarts from Brélès, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche royale, Stuffed prunes, Sicilian Epiphany Pie, Armagnac marzipan, Swiss meringues, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Fruit crumble, Calissons, Chestnut moelleux, Pear, grapefruit and pistachio tart, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Amaretti, Brioche royale, Calissons, Hazelnut and orange cake, ... All

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Your 1 comments or questions on this recipe

Odd name indeed...Most interesting recipe, jh. It's a rainy, blustery day today in New York. I may have to check the pantry to see if I have these ingredients. We sure could use a hint of green to warm up our day. Thanks for sharing...
Posted by Louise october 18^th 2009 at 12:12 (n° 1)

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