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| Joined: | Sat Mar 24th, 2007 |
| Location: | Bonn, Germany |
| Posts: | 508 |
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The almond tarte is a really easy to make dessert cake IF (big if, that is) you have pre-peeled almonds. The texture is firm and juicy, but not wet. Fun fact: only five ingredients are necessary.
Ingredients for a 30cm tarte pan or spring pan are:
3 eggs,
60 grams of butter and some butter for the pan,
150 grams wheat flour,
200 grams of confectioners sugar/powdered sugar,
400 grams almonds.
separate the eggs and make a shortcrust dough from the yolks, flour, butter and a tablespoon of the sugar (add some water if it turns out too dry):
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1020.jpg
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1021.jpg
Wrap the dough in saran wrap and store it in the fridge for about an hour.
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1025.jpg
Now for the almonds. If you got peeled ones, grind 300 grams of them.
If you only can get ordinary ones, prepare for a lot of cursing and burnt fingers.:lol Put the almonds in a colander which is standing in a bowl or pot, pour a lot of boiling water over them, let them rest for five minutes and then pick them out in small portions and peel them one by one while they are still hot:
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1027.jpg
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1029.jpg
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1031.jpg
Some 30 minutes later, your workplace should look like this:
When the dough has chilled down enough, pre-heat the oven to about 200 degrees celsius.
Spread out the dough on the "floured" workplace and place it in the oven pan of choice:
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1039.jpg
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1038.jpg
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1040.jpg
Now beat the egg whites while sifting in the confectioners sugar. When it's really stiff, grind the almonds and mix them with the baiser mass:
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1033.jpg
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1034.jpg
Spread the topping on the dough, decorate with the rest of the almonds and bake it on the bottom grid of the oven for about 15-20 minutes:
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1041.jpg
http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1042.jpg
And that's basically it. Remove from oven, let it cool down for an hour and...
Enjoy!
Last edited on Sat Jun 9th, 2007 02:18 pm by Onkel C