These biscuits are born out of passion for recovery and ... remember panettone perdu with apple? It was advanced cream with almonds, having to leave I had frozen, but then took over the passion for pastry and my favorite pastry: Pierre Hermé and Christophe Felder!
Yes, because the book has arrived Hermé to Felder, weight, size and content encyclopedia on the cake! A dream, I recommend it,-P
Once thawed the problem of the cream base for the tarts was solved by Felder and his pate sablée!
Pate sablée for tarts (300 g of pasta):
150 g of flour,
75 g sugar, 75 g
of room temperature butter, 1 yolk
' egg
1 tablespoon water, 1 pinch of yeast
sweet,
peel 1 / 4 of orange zest.
Pour on the working the flour, baking powder, sugar, orange peel and butter. Working with your hands to get a briciolame, add the egg yolk and water and work quickly to obtain a smooth and homogeneous. Form a ball and leave one hour in refrigerator.
For the almond cream :
80 g of butter,
100 g of sugar, 100 g
almond flour, 1 teaspoon rum
,
1 egg,
180 g of custard,
work the butter with a spatula, combine the remaining ingredients and mix well, keep refrigerated.
Editor:
Roll out the dough to 2 mm in thickness, cut out circles of 6 cm in diameter and place in buttered molds and flour (I used silicone muffin tins so I skipped this part), prick the bottom of the tarts with a fork to prevent swell during cooking, spread a little jelly fruit (pomegranate jelly for me) on the bottom and then the cream with almonds.
Bake in preheated oven at 180 ° C for about 15 minutes.
Let cool, unmold and decorate with icing sugar.
And here we are ready for a wonderful tea with friends!
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