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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.

202,066 14.6/5 for 39 ratings

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Last modified on: February 21^th 2011

For 1 Crust for tea, 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 those ingredients for: 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	Cooking	Start to finish
31 min.	30 min.	1 hour 1 min.

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

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

Roll out 200 g Sweetcrust pastry (pâte sablée) into a long rectangle, not too thin (you should have a nice crust after cooking), a little bigger than your cake tin or mould.

Stage 2 - 10 min.

Line mould: not easy, so don't be worry if it breaks up into pieces like in the photo...

The advantage of sweet crust pastry is that you can easily patch it up with offcuts.

Stage 3 - 3 min.

Your goal is to get an even regular base with sides about 1 inch or 2-3 cm high.

Then put in the fridge.

Preheat oven to 360°F (180°C).

Stage 4 - 3 min.

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

Stage 5 - 5 min.

Then add 2 egg whites, 3 drops food colouring (green) if desired, 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 6 - 30 min.

Spread mixture in pastry case and bake for about 30 minutes.

Stage 7

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 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.

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 €

Note : These prices are only approximate

Change currency:

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: Lemon tart, Two-coloured chocolate-orange tart, Lemon and lime custard tart, Flaked almond tart, Exotic fruit tart, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Sicilian Epiphany Pie, Stuffed prunes, Apple Strudel, Almond macaroon cake, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Succès praliné (praline meringue), Amiens macaroons, Stuffed prunes, Toasted almond cake, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Walnut paste, Succès praliné (praline meringue), Amaretti, Coconut paste, ... 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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