Pate Sablee with Almonds

Ok guy's here it is Tarte ux quetsche a la canelle (pate sablee with almonds).

The Dough

Ingredient Weight US Volume Bakers Percentage
flour 500 g 17.64 oz 3.92 cups 100.00%
sofened butter 300 g 10.58 oz 1.32 cups 60.00%
powdered sugar 60 g 2.12 oz 0.3 cups 12.00%
almond powder 60 g 2.12 oz 0.26 cups 12.00%
granulated sugar 125 g 4.41 oz 0.62 cups 25.00%
2 whole eggs 110 g 3.88 oz 0.49 cups 22.00%
salt 5 g 0.18 oz 0.32 tbspns 1.00%
Total Weight: 1160 grams / 40.92 ounces
Total Flour Weight: 500 grams / 17.64 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

Mix softened butter wih powdered sugar, granulated sugar, almond powder and the salt incoporate one at a time add the flour last and incorporate thouroughly without over mixing, this isn't bread!
roll into a ball wrap in plastic and rest in refrigerator overnight.

filling:
1kilo plums
3 whole eggs
245g powdered sugar
80g powdered almonds
8g cinammon +some for decoration
10cl cream
40 g melted butter
confectioners sugar for garnish

pre heat oven to 160c
wash and dry the plums.
Cut temin two and take out the pits.

in a bowl whip the eggs with the sugar, add in the almond powder, cinnamon and the cream.
Mix and finally add in the melted butter, mixing thouroughly!

Roll out the dough to fit the mold, put in half the filling mix and then cover with the friut.
Add in the rest of the filling and bake for 30 minutes.
serve cold garnished with sugar and cinnamon powder

mold size 20x30 cm square or 26 cm round

Cheers and happy baking

Jeremy
 

(originally from forum topic plum tart Alsacienne! | Photo by Teck Poh)

1 comment

Oh my mouth waters just looking and reading!  A new goodie for the holidays!