Almond shortcrust pastry is very easy to make, keeps well and is suitable for biscuits or tart bases.
Almond Shortcrust Pastry
I found this recipe on the French website Meilleur du Chef (https://www.meilleurduchef.com/fr/recette/pate-sablee-amande.html) and since then, I have not looked for any other options. Here is my translation from French. Try making this dough and baking a fruit or berry pie from it.
Ingredients
- 120 g softened butter
- 75 g powdered sugar
- 30 g almond flour
- 1 pinch of salt
- 1 tsp liquid vanilla (1 packet of vanilla sugar or 1 vanilla pod)
- 1 egg (beat a little with a fork)
- 200 g flour
Instructions
- Place butter, powdered sugar, almond flour, salt, vanilla, egg and flour in a mixer bowl.
- Using a paddle attachment (sheet), mix the ingredients at low speed until smooth. Be careful: do not mix the dough for too long.
- Form the dough into a ball.
- For convenience, flatten a little, wrap in cling film and put in the refrigerator for at least 1 hour. After an hour (or even better the next day), you can start making the pie.
- This dough keeps well frozen, so I always make a double batch, dividing it into 2 parts: I cook one part right away, and the other one stays in the freezer until the right time.
Tried this recipe?Let us know how it was!
This post was posted in Desserts
Normandy Apple Pie
My version of Normandy Apple Pie, with calvados and sour cream, of course.
Check out my other recipes with puff pastry.
Normandy Apple Pie
Ingredients
- 1 sheet all butter puff pastry
- 4-5 apples Granny Smith
- 2 Tbsp lemon juice
- 2 eggs
- 4 Tbsp granulated sugar
- 3 Tbsp Calvados
- 4 Tbsp sour cream
- 1/4 cup almond powder
- 1 Tbsp sliced almonds
- 1 tsp sugar powdered
Instructions
- Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.
- Bake for 12-15 minutes.
- Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.
- Arrange the apples slices in an overlapping spiral pattern.
- In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.
- Pour the mixture over the apples.
- Bake for another 15 minutes.
- Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.
- Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.
Tried this recipe?Let us know how it was!
This post was posted in Desserts, Puff Pastry