Amandine tart with custard
A delicious tea time treat which is simple enough to prepare with puff pastry bought from the frozen section of super markets and bakeries. Perfect for a crowd.
Did you know amandine is a fancy pastry that is almond-based? There are plenty of 'kinds'' too. It could be a tartlet, tart, individual or large, round or long, with puff or a shortcrust pastry typically flavoured with rum and garnished with sliced almonds. Brushing it with an apricot or peach jam to finish it off with a beautiful glaze.
|This pastry is served with a dollop of sherry custard|
|The roll tucked under gives this pastry its finished look. Keep the sides free of custard to be able to tuck it in. This is the almond cream mixed with cream patisserie.|
Will be enough to fill about 3 to 4 pre-rolled sheets
8 oz butter
1 1/4 cup sugar
9 to 12 egg yolks - depending on size and how eggy you like it.
2 cups almond meal
2 tbsp corn flour/ cornstarch
1 tbsp Rum
1 tbsp vanilla extract
a pinch of salt
Cream the butter, add the sugar, beat , corn flour almond meal, rum, vanilla and egg yolks. It will be thick enough to spoon.
Remove a pre-rolled sheet of puff pastry that is thawed overnight in the fridge that is chilled but soft enough to unroll.
Place the sheet on a flat surface and with a pizza cutter cut in half, long side.
Spoon the amandine over the pastry roll the sides over on both the long ends, (picture below)
Sprinkle it with demerara sugar (or any other granular sugar( and slivers of almonds for decoration.
Bake for 22 minutes, in a preheated oven on 400 F or 220 C. Or until golden brown.
Optionally, serve with a creme patisserie.
To finish it off before baking, brush the pastry with an egg beaten with a tsp of water before baking it to give it a good glaze.
Or once it is baked brush it with a bit of apricot or peach jam to glaze.
Once it has cooled down a tad, with a sieve dust the pastry with icing sugar (to make it look professional) before serving.
Best eaten warm while freshly baked.
This almond cream can be frozen for up to 3 months. Divide it equally for each pastry to keep it simple to use.
Another option is to whisk in 2 tablespoon of thick chilled cream pattisserie into 250 gm/1/2 lb of almond cream before placing it on the pastry sheet to bake. It will make it creamier and lighter.
If you prefer to try something new, use unsalted peeled pistachios that are crushed instead of almond and make a pistachio cream. Cream patisserie is not recommended to be mixed in with pistachio cream as it will loose its colour and flavour if added to the mix.
The World of Parsi Cooking : Food Across Borders is now available on amazon.com
The Art of Parsi Cooking; reviving an ancient cuisine.