Amandine Tart

Name: Amandine Tart
Ingredients: Ingredients for preparing Almond cream; 100g of butter, softened at room temperature; 100g of icing sugar; 100g of almond powder; 25g of flour; 1 egg; some drops of almond extract; Ingredients for preparing Raspberry Purée (coulis) (preferably made the day before); 100g of fresh raspberries; 15g of sugar; 1 tsp of lemon juice; Ingredients for preparing Almond shortcrust pastry (recipe of Pierre Hermé) (preferably made the day before); 140g of butter, softened; 75g of icing sugar; 25g of almond powder; 250g of flour; pinch of salt; Ingredients for preparing Assembling + Baking; The frozen unbaked tart; The raspberry coulis; The almond cream; Flaked almonds for decoration; syrup : 2 tbsp of honey + 1 tsp of water; 1 tbsp of icing sugar (for decoration)

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A tasty almond tart, with raspberry coulis, decorated with flaked almonds and icing sugar.

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Cooking tools:

Fine-mesh sieve
Rolling pin
Tart pan
Tartlet mold
Pastry brush
Mixing bowl
Whisk
Saucepan
Stove
Oven
Baking sheet
Plastic wrap
Spoon
Refrigerator
Freezer

Ingredients

Ingredients for preparing Almond cream
100g of butter, softened at room temperature
100g of icing sugar
100g of almond powder
25g of flour
1 egg
some drops of almond extract
Ingredients for preparing Raspberry Purée (coulis) (preferably made the day before)
100g of fresh raspberries
15g of sugar
1 tsp of lemon juice
Ingredients for preparing Almond shortcrust pastry (recipe of Pierre Hermé) (preferably made the day before)
140g of butter, softened
75g of icing sugar
25g of almond powder
250g of flour
pinch of salt
Ingredients for preparing Assembling + Baking
The frozen unbaked tart
The raspberry coulis
The almond cream
Flaked almonds for decoration
syrup : 2 tbsp of honey + 1 tsp of water
1 tbsp of icing sugar (for decoration)