Description
Another recipe from my beloved book "Gateaux de mamie" (Granny's sweet) French cuisine. Delicious, delicate tartlets with almond filling.
Ingredients
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Flour
120 g
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Chicken egg
4 piece
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Butter
150 g
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Powdered sugar
100 g
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Flour
250 g
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Rum
1 Tbsp
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Salt
-
Olive oil
1 Tbsp
Cooking
First prepare the dough. Butter chopped into cubes and leave at room temperature to become soft.
Gently add the sifted flour and gently crumble with your hands, but not much. You should get a crumb.
Add yolk, powder (I put granulated sugar), salt. The original recipe olive oil is not put, but it's one of my secrets is that the dough was even more tender and crumbly. I once tried to add just for the sake of experiment and since then always add it.
Mix all in a bun, but not for long. This dough don't knead or it will get stale.
Prepare the filling. Almond flour (ground in a blender peeled almonds) mixed with icing sugar, softened butter, eggs and rum (or Amaretto liqueur, I put both for a bit).
Molds for tartlets grease with vegetable or butter. Preheat the oven to 180 degrees. Break off pieces of dough and lay them over the cups, hurting fingers.
Carefully pour the filling directly into the batter.
And put into the oven for 20 minutes. The filling should be lightly browned. Check out a splinter if you want. It is, as in the preparation of sponge cake, will have to leave the filling dry.
The tartlets are ready! They turned out tender, just melted in your mouth. My husband ate almost all of tea. Fans of almond pastry (well, just sweet:-)) highly recommend!
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