French Tart

Ingredients

• 625 gWheat flour
• 312 gButter
• 80 gPowdered sugar
• 3 pcsEgg
• 5 gSalt
• 30 gWater
• 250 gAlmond
• 250 gSugar
• 5 pcsEgg white
• 1 tspBittermandelaroma
• 1 pcsOrange zest
• 200 gJam
• 200 mlWhipped cream

Instructions

1. 1

   Make shortcrust pastry

   • Mix flour, powdered sugar and salt in a bowl.
   • Work in cold butter until the mixture is crumbly.
   • Add the whole egg and 2–3 tbsp cold water and knead quickly to a smooth dough. Do not overwork.
   • Divide dough into two portions (one slightly smaller), flatten, wrap in cling film and chill for at least 30 minutes.
2. 2

   Prepare almond filling

   • Combine ground almonds with 1 egg white in a small saucepan.
   • Add sugar and warm gently over very low heat, stirring occasionally until the mixture no longer sticks to the fingers (do not boil hard).
   • Remove from heat and cool in a bowl.
   • Fold in orange zest and 4 stiffly beaten egg whites, add 1 tsp bitter almond extract or 2 tbsp amaretto if desired.
3. 3

   Assemble

   • Line the tart pan with the smaller dough portion, leaving a small rim.
   • Spread the almond filling to the edge, make a rim from remaining dough and strips for a lattice, lay strips across and fold ends under the rim.
   • Brush strips with beaten egg (but not the outer rim).
4. 4

   Bake

   • Preheat oven to 180 °C (350 °F).
   • Bake the tart 30–40 minutes until the filling is golden. Cover loosely with baking paper if browning too fast.
   • Cool on a rack before decorating.
5. 5

   Finish and serve

   • Cut the cooled tart into portions.
   • Fill alternate lattice spaces with jam and whipped cream (or arrange as desired).
   • Serve cold or at room temperature.