Traditionally served during the Christmas season, this French classic can be enjoyed all year round. Layers of delicate puff pastry gently ensconce a sweet almond centre for a delicious, heartwarming dessert with a touch of festiveness.
Ingredients
- 250g almond meal
- 150g pure icing sugar
- 50g slithered almonds
- 150g butter (softened)
- 3 eggs
- 2 sheets puff pastry
- 120ml milk
Method
Select Hot Air on the Combi-Steam or Combair. Set the temperature to 200°C. Allow to pre-heat.
Place the slithered almonds onto a black enamel oven tray. Add the tray to the oven. Set the duration to 4 minutes. Remove from the oven and place nuts into a dish to cool.
Cream the butter and icing sugar until the mixture is pale and fluffy. Add the eggs one at a time, beating well between each addition. Continue to mix until smooth.
Use a spatula to fold through the almond meal. Place the mixture into a piping bag.
Trace around a large round plate to cut a circle from one sheet of puff pastry, using as much of the pastry as possible. Line a black enamel tray with baking paper and lay the pastry round on top. Pipe the mixture, working in a tight spiral shape, starting from the centre and working outwards and around. Leave a 3cm edge around the pastry.
Sprinkle the slithered almonds over the mixture and brush the exposed pastry edge with a little water.
Cut a second circle the same size, from the second pastry sheet. Prick all over with a fork and place it gently, on top of the filling. Press the edges of the pastry base and pastry top gently over so they cover the edges.
Place the tart into your cool Combi-Steam on Level 2. Select Professional Baking. Set the temperature to 210°C. Cook for 35 minutes or until pastry is golden brown. Remove from the oven and cool for 15 minutes before serving warm or at room temperature.
Recipe presented by V-ZUG
