Flaked almond tart
Step by step recipe:
- 10 min.
Preheat the oven to 320°F (160°C).
Roll out 250 g Sweetcrust pastry (pâte sablée) and line the tin or mould. - 15 min.
Pre-bake the case for 15 minutes, then take it out of the oven. - 2 min.
Spread 100 g flaked almonds over the whole of a baking sheet. - 20 min.
Toast for about 20 minutes until the almonds start to colour slightly. - 3 min.
Put into a bowl: 200 ml liquid cream, 100 g caster sugar, 1 tablespoon Grand Marnier and 1 tablespoon Amaretto. Mix well. - 2 min.
Tip in the toasted almonds and mix again. - 2 min.
Pour this mixture into the pre-cooked pastry case... - 30 min.
...and bake for 30 minutes, watching the colour carefully.
Leave to cool before cutting, as this tart is very fragile.
Remarks:
The original recipe contains much more sugar, so you can add more if you prefer it sweeter.You can replace 10 g of the sugar with the same quantity of vanilla sugar.