Almond Cream
| Ingredient | One 8" Tart’s Worth | One 20cm Tart’s Worth |
|---|---|---|
| butter | 4½ Tbsp. | 60g |
| powdered sugar | 1.75 oz. | 50g |
| egg | 1 medium | 1 medium |
| almond flour | 2 oz. | 60g |
| amaretto | 1 Tbsp. | 1 Tbsp. |
| flour | ⅓ oz. | 10g |
This almond cream serves as the other half of the filling in a caramelized apple tart.
Preparation
- Let the butter and egg come to room temperature.
- Sift the powdered sugar and flour separately.
Directions
- Cream butter.
In a bowl cream the butter with a whisk. - Add powdered sugar.
Add the powdered sugar to the butter in two portions, whisking gently until well mixed each time. - Add egg.
Lightly beat the egg, then add to the creamed butter in two or three portions, mixing well each time. - Add almond flour and amaretto.
Add the almond flour and stir with a whisk until mixed, then add the amaretto and stir until completely mixed. - Add flour.
Add the sifted flour and stir in until blended.
Notes
- Make the almond cream at least an hour before you’re going to bake the tart. Better yet, let it rest overnight in the refrigerator.
- As a basic ratio, the amount of almond flour, sugar, and butter are all the same, but depending on the sweetness of the fruit in the tart, you may want to adjust the amount of sugar used. Generally speaking the range of sugar will be 30-50g (1-2 oz.).
- If you don’t have amaretto, you can of course use rum or any other liqueur in its place.