CookEat Recipe
French Almond and Rum Tart with Sugar Glaze
A pre-baked sweet crust filled with airy almond-rum batter and finished with a thin boiled sugar glaze.
Method
Steps
Step 1
For the proposed sweet crust, rub the 125 g cold pastry butter into flour, the 25 g pastry sugar and salt to coarse crumbs.
Step 2
Add cold water gradually just until the dough holds, flatten, wrap and chill 30 minutes.
Step 3
Roll to about 3 mm, line a 23 cm dish and chill again before the recipe's stated filling and baking sequence.
Step 4
Heat oven to 180 °C, line a 23 cm tart dish and blind-bake the chilled sweet shell about 15 minutes until lightly dry.
Step 5
Pound almonds to a fine paste and mix with powdered sugar, the 28 g melted filling butter, cinnamon, yolks and rum; fold in beaten whites. Fill the shell.
Step 6
Bake about 25–30 minutes more until the almond filling is lightly browned and set; cool.
Step 7
Boil the 28 g glaze sugar with 15 mL water briefly until clear and lightly syrupy; cool slightly and brush a thin sheen over the cold tart.
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