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| ●Tart Shells |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg yolk and blend well. (Photo #2)
Fold in the sifted dry ingredients and mix. Press the dough together to form a clump. (Photo #3)
Let the dough rest in the refrigerator for about an hour. Roll out the dough to 2mm thick.
Press the dough into tart molds and make small holes with a fork on the bottoms. (Photo #4)
Bake in a preheated oven at 180 °C (365 °F) for about 5 minutes until pale. (Photo #5)
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| ●Almond Cream Filling |
Photo #1
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In a bowl, cream together butter, sugar, egg and almond powder. (Photo #1)
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| ●Finish |
Photo #1
Photo #2
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Peel, core and slice the apple into 1cm wedges.
Fill the tart shells with the almond cream filling 3/5 full. Arrange the apple wedges on top. (Photo #1)
Bake in a preheated oven at 180 °C (365 °F) for about 25 to 30 minutes until golden. (Photo #2)
Remove from the oven and glaze with marmalade.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
two 12cm tart molds |
457kcal |
180 minutes |
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| butter |
50g |
| sugar |
20g |
| egg yolk |
10g |
| cake flour |
100g |
【Preparation】
- Allow butter to soften at room temperature.
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| butter |
40g |
| sugar |
50g |
| whole egg |
50g |
| almond powder |
50g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift almond powder.
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