【almond Butter and Yellow Peach Tart】

Name: 【almond Butter and Yellow Peach Tart】
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Softened butter; 50g Powdered sugar; 1 (50g) egg; 50g Almond powder; 210g Low-gluten flour; 4g Caster sugar; 2g salt; 2 (40g) yolk

by Flowered flower

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Golden yellow super crispy tart crust

Wrapped with almond butter fragrance

Of course there is the most delicious yellow peach sandwich

Slightly burnt yellow soft waxy stuffing sprinkled with powdered sugar to decorate

Simple delicious charming

The tart crust is still from love the whole cake Dihuan

A little adjustment is my favorite formula

Because of the special process of unmolding and taking pictures, I am very careful

Almond cream is a filling that needs to be baked

The unique scent of almond flour blends with butterscotch powder

Can be stored in refrigeration

Huang Tao must have it, she is the protagonist

Actually... I ate all the result of trying to make figs

Actually...I used up the tart wrapper when I was shooting the finished picture

I did it again silently"

Ingredients

【almond Butter and Yellow Peach Tart】

1. A: Almond butter and eggs are warmed up; the softened butter is mixed until it is delicate.

2. A: Add almond cream and icing sugar and beat evenly, continue to mix.

3. A: Pour the almond cream slowly into the egg mixture, and add it again after mixing well each time.

4. A: Sift almond cream into almond flour

5. A: Almond cream is mixed evenly and delicately and presents luster

6. A: Put the almond butter in a bowl or piping bag and store it in a tightly sealed place, keep it in a cold storage, and mix well when using it.

7. B: meringue softened butter, use a spatula to mix evenly and smoothly

8. B: Sift the pastry into low-gluten flour

9. B: Use a rubber spatula to gently "cut" the puff pastry

10. B: The puff pastry has no dry powder and finely crushed particles

11. B: Add egg yolk liquid to the pastry and mix well

12. B: Put the puff pastry in a fresh-keeping bag and refrigerate for one hour

13. B: Roll the puff pastry into the mold

14. B: Cut off the excess part of the puff pastry, refrigerate for 30-60 minutes to set

15. B: Put small crumbs or hard beans into the tart with oil paper (to prevent swelling during the baking process)

16. B: Preheat the puff pastry oven in advance, 180 degrees for about 25 minutes until the edges are colored

17. B: Fill the puff pastry with almond butter and appropriate amount of yellow peach

18. B: The meringue can be colored at 170 degrees in about 20 minutes

Tips:
The formula is about 2-3 6-inch round tarts

The number of tart molds I use is N~~~

bake:

One baking: 180 degrees for about 25 minutes

Second baking: 170 degrees for about 20 minutes