This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
Apple amandine tarts from Brélès: Stage 1
Roll out 300 g sweetcrust pastry (pâte sablée) thinly and line the tart tins or moulds with it.