Potato-based pastry tart with apricot and almond | Romagnoli F.lli Spa
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Cooking tools:
- Potato masher
- Rolling pin
- Tart pan
- Sifter
- Kitchen scale
- Grater
- Cooling rack
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Spatula
- Measuring spoon
- Plastic wrap
- Refrigerator
Ingredients
- 00-grade flour, 300 g
- Potatoes, 200 g
- Butter, 50 g
- Eggs, 4
- Peel from 1 lemon
- Vanilla essence, 2 ml
- Baking powder for desserts, 15 g
- Sugar, 200 g
- Apricots, 10
- Almond flakes, 30 g
- Salt, as needed
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