French Almond Tart
with Artisanal Shortcrust Pastry
Buttery pastry, soft almond frangipane, golden flaked almonds – a classic French treat.
Cals 532 · Prot 11 · Carbs 51 · Fat 33
Global Eats
65 min
Buttery pastry, soft almond frangipane, golden flaked almonds – a classic French treat.
Cals 532 · Prot 11 · Carbs 51 · Fat 33
Global Eats
Ingredients
Almond cream
Butter
4*
150 Grams
Sweet Shortcrust Pastry
4*5*10*11*
250 Grams
Caster sugar
150 Grams
Organic Eggs
5*
3 Pieces
Almond flour
2*
160 Grams
Almond flakes
1*2*
45 Grams
Icing sugar
10 Grams
Allergens
*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *2 Tree Nuts, *1 Peanuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2219 / 532 |
| Fats (g) | 33 |
| of which saturated (g) | 12.3 |
| Carbohydrates (g) | 51 |
| of which sugars (g) | 27 |
| Fibers (g) | 2.9 |
| Proteins (g) | 10.9 |
| Salt (g) | 0.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roll the pastry
- Preheat the oven to 160°C, no fan. Place the rack at the bottom of the oven.
- Soften the butter at room temperature.
- Place the pastry between 2 pieces of parchment paper.
- Using a rolling pin, press and roll out the pastry into a circle about 2-3 mm thick.
Tip! Difficult to roll the dough? Ditch the top parchment paper and roll out on a floured surface instead!
2 Line the pastry
- Place the rolled pastry into the centre of a 24-26cm tart dish.
- Gently press it into the base and up the sides, making sure to press into the corners.
- Trim any excess pastry from the edges.
- Chill the lined tart dish in the fridge until step 4.
- Discard any excess pastry.
Tip! Don’t worry if the pastry breaks - just pinch it back together with your fingers. Use leftover dough to patch any gaps or cracks.
3 Prepare almond filling
- In a large bowl, using an electric beater, whisk the soft butter and caster sugar for 2-3 min until really light and fluffy.
- Add the eggs one at a time, mixing well between each.
- Using a spatula, fold in the almond flour until incorporated, thick and slightly coarse.
Tip! The butter and sugar needs to increase in volume as well as be light and fluffy before adding the eggs.
4 Prick tart
- Take the tart dish out of the fridge.
- Using a fork, prick the base all over.
5 Bake tart
- Using a spatula, spread the almond filling evenly into the tart dish.
- Sprinkle almond flakes over the top.
- Bake the tart at the bottom or lowest rack of your oven for 40-45 min until the the filling is puffed, golden and the almonds are lightly toasted.
- After 30 min, if the pastry is browning too quickly at the edges and the centre is not fully baked, loosely cover with foil or baking paper.
6 Serve
- Allow the tart to cool completely in the dish.
- Dust generously with the icing sugar.
- Cut into slices.
- Serve up the French Almond Tart!
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