Amandine

Name: Amandine
Yield: 8 servings
Cuisine: American
Ingredients: 120 grams Cake flour (sifted); 60 grams Butter; 45 grams Granulated sugar; 1 Egg yolk; 1 dash Vanilla oil; 70 grams Butter; 65 grams Granulated sugar; 1 Beaten egg; 70 grams Almond flour; 1 dash Vanilla oil; 1 Sliced almond; 1 1/2 tbsp Apricot jam (or apple jam)

cookpad.japan @cookpad_jp

I learned this recipe at a cooking class many years ago and changed it to make it easier for myself.

It's also delicious if you add about 1 tablespoon of rum to the almond cream. There's many steps, but it's easier than it looks. Recipe by arare*

I learned this recipe at a cooking class many years ago and changed it to make it easier for myself.

It's also delicious if you add about 1 tablespoon of rum to the almond cream. There's many steps, but it's easier than it looks. Recipe by arare*

cookpad.japan @cookpad_jp

I learned this recipe at a cooking class many years ago and changed it to make it easier for myself.

It's also delicious if you add about 1 tablespoon of rum to the almond cream. There's many steps, but it's easier than it looks. Recipe by arare*

I learned this recipe at a cooking class many years ago and changed it to make it easier for myself.

It's also delicious if you add about 1 tablespoon of rum to the almond cream. There's many steps, but it's easier than it looks. Recipe by arare*

Saved

Ingredients

8 servings

(Pâte Sucrée) Cookie Crust
120 gramsCake flour (sifted)
60 gramsButter
45 gramsGranulated sugar
1Egg yolk
1 dashVanilla oil
(Creme D'amande) Almond Cream
70 gramsButter
65 gramsGranulated sugar
1Beaten egg
70 gramsAlmond flour
1 dashVanilla oil
1Sliced almond
1 1/2 tbspApricot jam (or apple jam)

Saved

Steps

1

Make the crust. Put the butter in a bowl and cream. Add the granulated sugar, egg yolk, and vanilla oil and mix.
2

Fold the sifted flour into Step 1, then press it all together.
3

Wrap in plastic wrap and let chill for 30 minutes.
4

Grease the pan with oil spray (or butter [not listed]). Let chill in the refrigerator.
5

While Step 3 is chilling, make the almond cream. Cream the butter in a bowl with a whisk until white. Add the granulated sugar, then mix while adding the egg a little at a time (over about 7-8 additions).
6

Add the vanilla oil to Step 5. Also add the almond flour and mix together.
7

Sandwich the dough from Step 3 between two sheets of plastic wrap and roll it out with a rolling pin until larger than the tart pan.
8

Line the tart pan with Step 7, then use a fork to poke holes in the bottom. Preheat the oven to 210°C.
9

Transfer Step 6's almond cream to Step 8 and smooth the surface.
10

Top with sliced almonds and put in the oven. Bake at 210°C for 10 minutes, then at 170°C for 20 minutes.
11

Once cooled, remove from the pan. Mix the apricot jam with a little hot water (not listed) and spread it over the top.