【almond Butter and Yellow Peach Tart】

【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