Tarte Amandine from La Colombe D'Or

Tarte Amandine

recipe from La Colombe D'Or (in metric measurements, but I supply the American equivalent)


For the crust:

125 grams butter (about 9 Tablespoons)

125 grams sugar (1/2 cup and 2 T.)

250 grams flour (1 1/2 cups and 1 T.)

pinch of salt

1 egg

For the almond batter:

125 grams butter (1 stick and 1 T.)

125 gams sugar (1/2 cup and 2 T.)

2 large eggs

125 grams powdered almonds (1 1/4 cup almond flour)

10 grams flour (1 T.)

raisins - approximately 100 grams (slightly less than 1/2 cup) marinated in rum for about 12 hours

pine nuts - approximately 125 grams (I used 50 grams)

For the crust, combine all ingredients and roll out in a pie dish. (I used an 8" by 11" rectangular tart pan and had some dough leftover)

For the almond batter, work together the butter with the sugar, add the eggs, powdered almonds, flour and the raisins.

Pour the mixture into the tart crust and sprinkle the pine nuts on top.

Bake in preheated oven at 360 degrees F. for approximately 20 minutes or until golden. (It took about 40 minutes for mine to cook).

I sprinkled confectioner's sugar on top when cool, but next time may try to glaze it with quince jelly.