Almond Tart (Gateau d'Amandes)

Ingredients

• Roll out a thin sheet of puff paste
• fill with almond cream
• Brush over with a beaten egg

Method

1. 1

   Roll out a thin sheet of puff paste, cut a round piece the size of a dinner plate.

2. 2

   Pinch a small rim about 0.5 inch high and 1.5 inch inside the edge of paste.

3. 3

   Nearly fill with almond cream.

4. 4

   Wet the edge, cut out another smaller round to fit top, make a few incisions, and place over cream, pinching the two edges together.

5. 5

   Brush over with a beaten egg and bake 30 minutes in a hot oven.

6. 6

   Sprinkle with granulated sugar and glaze.

7. 7

   Serve cold.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 159. The excerpt below is the record exactly as published.

ALMOND TART {Gateau d'Amandes) Roll out a thin sheet of puff paste, cut from it a round piece, the size of a dinner plate. With thumb and forefinger pinch a small rim about l/2 inch high and il/2 inch inside of the edge of paste. Nearly fill with almond cream inside of ledge. Wet the edge. Cut out another smaller round to fit top, make a few incisions, and place over cream, pinching the two edges together. Brush over with a beaten egg

Cook this with the app: pantry check, scaling, and the assistant.