Pate Sablee with Almonds

Jeremy's picture
Jeremy

Ok guy's here it is Tarte ux quetsche a la canelle (pate sablee with almonds).

The Dough

Ingredient Metric Imperial Baker's Percentage
flour 500 grams 17.65 oz 100.00%
sofened butter 300 grams 10.59 oz 60.00%
powdered sugar 60 grams 2.12 oz 12.00%
almond powder 60 grams 2.12 oz 12.00%
granulated sugar 125 grams 4.41 oz 25.00%
2 whole eggs 110 grams 3.88 oz 22.00%
salt 5 grams 0.18 oz 1.00%
Total Flour Weight:
500 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.

Method: 

Mix softened butter wih powdered sugar, granulated sugar, almond powder and the salt incoporate one at a time add the flour last and incorporate thouroughly without over mixing, this isn't bread!
roll into a ball wrap in plastic and rest in refrigerator overnight.

filling:
1kilo plums
3 whole eggs
245g powdered sugar
80g powdered almonds
8g cinammon +some for decoration
10cl cream
40 g melted butter
confectioners sugar for garnish

pre heat oven to 160c
wash and dry the plums.
Cut temin two and take out the pits.

In a bowl whip the eggs with the sugar, add in the almond powder, cinnamon and the cream.
Mix and finally add in the melted butter, mixing thouroughly!

Roll out the dough to fit the mold, put in half the filling mix and then cover with the friut.
Add in the rest of the filling and bake for 30 minutes.
serve cold garnished with sugar and cinnamon powder

mold size 20x30 cm square or 26 cm round

Cheers and happy baking

Jeremy
 

(originally from forum topic plum tart Alsacienne! | Photo by Teck Poh)

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