I have never tried this dessert before but after seeing them being made on cooking shows I decided I should find out what all the fuss was about. Suffice to say after having 2 pieces (purely for scientific purposes) I LOVE this dessert. This is not a sweet dessert but just a great way to end a meal and incredibly easy to make. My pastry was really buttery and flakey which made the whole tart even more enjoyable and with a dollop of double cream it will surely win any of your guests over. Eb x
- 110g butter chopped
- 170g plain flour
- 30g icing sugar
- 55g cold water
Add butter, flour and sugar to bowl and chop on Speed 6 for 5 seconds.
Add water and knead on Interval for 30 seconds.
Empty onto a floured surface and bring the pastry together. Roll into a ball then put into the fridge to rest for 30 minutes. Clean Bowl.
Roll the pastry out to suit the shape of your tart tin. I lightly sprayed oil on my flan tin.
- 100g raw almonds
- 125g Butter
- 70g caster sugar
- 2 eggs
- 10g plain flour
- 20g brandy
Add almonds to the bowl and grind on Speed 8 for 10 seconds. Set Aside.
Add butter and sugar to bowl and cream together on Speed 4 for 40 seconds.
Add eggs and mix on Speed 4 for 10 seconds.
Add almonds, flour and brandy and mix on Interval for 10 seconds. Scrape down the sides.
Pour into the pastry shell. Add your preferred fruit to the tart. I used 2 fresh plums cut in thirds and dipped in sugar. You could also use nectarine or peaches, fresh or tinned.
Bake at 180deg for 20-25 minutes.