INFO
Adapted from a recipe by Freddy Girardet
Details
Ingredients for 1 kg of dough
- 400 g of flour
- 100 g of almond flour
- 300 g of unsalted butter
- 150 g of sugar
- 1 egg
- 1 yolk
- Pinch of salt
Method
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Cut the butter in piece, then add flour, almond flour, sugar, salt and butter to the mixer
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Mix using the dough hook till it gets to a small granulated consistency (semolina-like)
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At this point, add the whole egg and the yolk, from now on mix only what is necessary to get the dough together
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Wrap in plastic wrap, then place into the fridge for at least a couple of hours, 4 hours is better.
Note: I cook this at 250℃/ 480℉
Add a creme patissiere, mix some sugar, mascarpone cream and heavy cream, add some berries and you get a nice tartelette.
Quick View
| Traditional | |
|---|---|
| Serve | 4 large pie |
| Preparation Time | 10 mn |
| Cooking Time | N/A |
| Temperature | |
| Authors | Pascal Crausaz / Freddy Girardet |
| Special |
