Brief history: This recipe is typical of French pastry. Reminds us of the time of student of pastry in the Center professional of haute cuisine, in Caracas, Venezuela. We learned it from our chef instructor Marcos Hernandez. Perhaps the tartlets recipe that you like my wife and who writes. At least don’t remember any better. Recipe ingredients: 350 Grs. Crema almond 20 Grs. Melocoton in syrup 400 Grs.
Masa Sable Breton ingredients: La Pasta Sable Breton (400 Grs.): 105 Gr. (As opposed to Dr. Neal Barnard). butter 105 Grs eggs 55 Grs. Yemas. sugar 150 g flour strength 10 Grs. baking Polvo 1 cup of uncooked rice (to bake the tart base) MTS. aluminum foil (to bake the tart base) cream of almonds (350 Gr.): 80 Grs.
Margarina 80 Grs. sugar 75 g eggs (5 units) 80 Grs. Almendras powder 20 Grs. Harina all use 25 ml rum preparation: La Pasta Sable Breton (400 Grs.): place egg yolks with sugar in the Blender of cakes; whiten up to unify ingredients Unify with powder flour for baking; Sift the mixture when the yolks are mounted, replace the part of beat knead blade vintage butter previously (soft as a cream) ointment slowly in little incorporate the flour mixture and mix to unify all the ingredients remove the dough from the bowl of the mixer Bowl; wrap the dough in envoplast paper and refrigerate for at least 1 hour before using almond cream (350 Gr.): put in the blender for cakes to whipping cream the margarine with the sugar add eggs one at a time; remove the bowl of the mixer in a bowl mix the flour with the almond flour Add flour mixture slowly in a little to the egg mixture, stirring in envelope shape, with the help of a magic finger add according to your taste rum and stir to unify all of the ingredients preparation end well: Remove the dough from the refrigerator, stretch it with roll on floured surface; make a circle big; roll or pick up the pasta with the same roller and put it in the big mold with the tip of your fingers, lift the edge of the dough carefully and thoroughly line the bottom and sides of the mould; Press to close the cracks that could make the paste with the help of the same mold, cut the pasta at the end of the mould of the tartlet with a fork drill holes to the bottom of the base to prevent air bubbles from forming during the process of baking take to the freezer until tight. (for about 20 minutes more or less) Hot oven to 200 degrees C.