Recipe: Talk tart with almond filling step by step with pictures | Handy.Recipes

Talk tart with almond filling

Cooked tart with almond filling

Total Servings: 8

Nutritional Value

Tart "Conversation" (Fr. tarte conversation) is a forgotten classic of French cuisine, created in the late 18th century in honor of the publication of Louise Epinay's "Emilie's Conversations", A Mother-Daughter Dialogue. I saw this recipe a year ago in a popular French program "The Best Pastry Chef" I fell in love with this cake with a story behind it. It took me a long time to get ready for cooking, because the recipe is not easy, considering that I wanted to make the puff pastry with my own hands. I was very pleased with the result - crispy glaze, fragrant almond filling, peculiar design. And it would be a crime if I did not share the recipe with the users of my favorite site Povarenok. ru!

Author of the recipe

Ingredients for tart "chatting" With almond filling:

  • Butter (185g - first pastry; 55g - second pastry; 75g - filling) - 315 g
  • Wheat flour / Flour (75 g. - first dough; 175 g - second dough; 15 g - glaze) - 265 g
  • Water (second pastry) - 75 ml
  • Vinegar (second pastry) - 1 teaspoon
  • Brown sugar (stuffing) - 75 g
  • Almond flour (peeled and finely ground in a blender almonds for stuffing) - 90 g
  • Chicken egg (small, in the stuffing) - 2 units
  • Cream (30% fat content, in the stuffing) - 40 ml
  • Rum (and/or zest of half orange/half lemon, topping) - 1 teaspoon
  • Powdered sugar (icing) - 125 g
  • egg white (frosting) - 1 pc
  • Lemon juice (a couple of drops in the glaze)

How to cook tart with almond filling step by step with photos

The puff pastry without flaky grains can be taken already cooked, or you can make. The following pastry recipe (called puff pastry "the other way around") is the best I've ever tasted, because it. к. It eliminates the possibility of leaking oil. So let's make dough number 1 - mix 185g of softened butter with 75g of flour until smooth. Roll out the dough into a rectangle about 1-0.5 cm thick. Wrap dough in clingfilm and place in refrigerator for at least 1.5 hours.

Dough #2. Dissolve a pinch of salt in 75 ml of water. Melt and cool 55g of butter. Mix it with 175 g of flour and 1 teaspoon of vinegar and gradually add water to knead the dough. Roll out the dough till 2 cm thick. You may need less / more water. Also wrap in clingfilm and place in fridge for 1.5 hours.

If the dough pieces are too hard after cooling, wait 10-15 minutes before working. Place a second pastry on top of the first pastry. Wrap the edges of the first pastry top and bottom in the center. Pinch the edges on all sides.

Turn the dough into a rectangle.

Roll out the rectangle 0,5 cm thick up and down.

Wrap the top and bottom edges in the center.

Then fold the rectangle in half "with a suitcase", top and bottom edges should be inside. Place the piece for 30 minutes in the refrigerator.

Place the cooled rectangle vertically with the unbonded side to the right. Slightly flatten the surface of the dough on top with a rolling pin. Repeat steps 5,6,7,8 two times.

When ready, roll out the dough into a sheet of 2 mm and cut out two circles - one larger than the diameter of the mold, the second a little smaller (the diameter of my mold is 36 cm). Place the larger one in an oiled mold, sprinkled with flour, forming a border of about 2-3 cm. Place everything in the fridge. Keep the scraps of dough.

Let's make the filling. Mix 75g of sugar with 75g of melted butter, without being too hard. Add 2 eggs, 90g almond flour, 40 ml cream and 1 teaspoon rum and/or the zest of half an orange or half a lemon. Gently mix with a mixer on low speed until smooth. Pour onto prepared base.

I used brown sugar TM "Mistral", which perfectly sets off the desserts.

Prepare the glaze. Mix 15g of flour with 125g of powdered sugar, whisk quickly with 1 egg white until it becomes a glossy white thick mass, at the end of the whisking add a few drops of lemon juice.

Brush the edges of a smaller circle of dough with water. Place it on top of the filling, pinching the edges well with the base. Glaze the surface. Cut strips out of scraps of pastry and decorate the pastry with them.

Bake in preheated oven at 170-180g for 40-45 minutes. Serve cool.

Nutritional Value:

Whole Dish:
5011.7 Calories
68.2 g
342.3 g
428.8 g
Per Serving:
626.5 Calories
8.5 g
42.8 g
53.6 g
439.6 Calories
6 g
30 g
37.6 g

Flour, Wheat Flour, Lemon Juice, Sugar, Vinegar, Sweet, Eggs, Water, Cream, Baking, Cakes, almond flour, almond, Egg White, Rum, Pastry, Sugar Powdered White

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