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 cold butter into flour, sugar and salt to coarse crumbs. Add cold water gradually just until the dough holds, flatten, wrap and chill 30 minutes. Roll to about 3 mm, line a 23 cm dish and chill again before the recipe's stated filling and baking sequence.
Step 2
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 3
Pound almonds to a fine paste and mix with powdered sugar, melted butter, cinnamon, yolks and rum; fold in beaten whites. Fill the shell.
Step 4
Bake about 25–30 minutes more until the almond filling is lightly browned and set; cool.
Step 5
Boil 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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