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Crust for tea

Under this strange name there's 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.

231K 1 46 4.6

Last modified on: May 5^th 2021

Keywords for this recipe:Cake Pastry Almonds Tea

For 1 Crust for tea, you will need:

0 200 g Sweetcrust pastry (pâte sablée)
1 100 g icing sugar
2 100 g ground almonds
3 2 egg whites
4 3 drops food colouring (optional)
Total weight: 460 grams

Change these quantities to make: 1 Crust for tea 2 Crusts for tea 3 Crusts for tea

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
2,029 Kcal or 8,495 Kj	36 gr	204 gr	119 gr
101 %	14 %	19 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
441 Kcal or 1,846 Kj	8 gr	44 gr	26 gr
22 %	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 Crust for tea : 3.53 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, How to make a good pastry tart case , Apple amandine tarts from Brélès, Chocolate tart, Parisian-style chocolate custard tart, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Checkerboard biscuits, Amaretti, Moist chocolate cake, Chestnut moelleux, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Pink Reims biscuits, Santiago Cake, Rich hazelnut buttercream, Almond dacquoise, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Macaronade mixture, Vanilla ice cream, Nougat, Yvetot Douillons, ... 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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