Here's the seasonal recipe: the almond and raspberry tart! We're nearing the end, but there's still time to enjoy it! It's actually an almond and raspberry tart, with fresh fruit and almond cream. Pure joy!
*Ingredients :
+pastries :
°250g T55 flour (see my article on flour)
°30 grams fine sugar
°125gm soft butter
°8 cl of water (or 5 cl of water + 1 egg yolk)
°100 gm soft butter
°100gm fine sugar
°2 eggs
°100 grams of almond powder
°1 teaspoon ground cinnamon (optional)
°30 ml of liquid cream
°375gm fresh or thawed blueberries
* Methods :
+pastries
1. Place the flour in the bowl of a food processor or into a bowl. Add the butter and mix with a food processor or with your fingers if you don't have a food processor until you get a sandy mixture.
2. Add the egg yolks and mix again.
3. To knit the dough, you will need a little water: about 5 cl. Mix sugar and water together and gently pour into the preparation. Depending on the quality of the butter and the weight of the yolk, you may need a little more or a little more.
4. Form the ball and film with cling film. Keep a minimum of 30 minutes (ideally 1 hour) in the refrigerator.
5. Take the dough out of the fridge and let it come to temperature for 15 minutes. Roll out the dough onto a floured work surface, about 4 mm thick, using a non-stick dough spreader.
6. Cut a pie crust using a buttered grooved pie ring.
7. Then cut the strips and arrange them around the edges of the circle.
8. Return to the refrigerator for an hour. This will allow the dough to hold together well while cooking.
9. Preheat the oven to 180 ° C. Prick the peel with a fork.
10. Cut a baking sheet the size of your pie crust and slide it over the dough. Cover it with ceramic rollers. This step is optional, but it will allow you to get a very flat, round crust.
11. Bake for 10 minutes.
Almond blueberry appetizer
1. Mix soft butter with sugar, eggs, ground almonds and cinnamon, adding the ingredients one by one.
2. Then add the liquid cream and mix.
3. Pour 3/4 of the almond cream onto the pie crust and bake for 20 minutes.
4. Pour the rest of the almond cream, then spread the blueberries on top of the cream.
5. Re-bake for 15 to 20 minutes, observing the color.
Almond and raspberry pie is ready!
Raspberry pie recipe
Let it cool before rolling and sprinkle with powdered sugar.
good Appetite !
