AMANDINE PIE - Seasonal

#yummy #almondytaste #buttery #bigcakeforoutside

Fruits chosen: Cherry 

Fruits chosen: Nectarine, Peach,
Apricot (among the French choices : apricot Bergeron, Orangé de Provence, Rouges du Roussillon or dwarf apricots from Pyrénées),
Mirabelle, Blueberry, Gooseberry

Fruits chosen: Apple, Pear

Fruits chosen : Apple, pear
Fruits jars from the market because a summer vibe during winter is sometimes really much needed!

Dairy and eggs
- 4 eggs
- 150 gr salty butter
- 5 cl milk (but water can be)

Flour and oleaginous
- 50 gr hazelnuts
- 50 gr almonds
- 300 gr + 2 big spoons of spelt flour

Seasoning and condiments
- 100 gr chestnut honey
- 2 small spoons of brows sugar
- 1 big spoon of cinnamon

Fruits
- according to the seaon, slices cubes or half-pieces
- option of adding chestnut cream to the dough

Recipe

1

Pâte brisée - sweet

Mix the 300gr of flour and the sugar. Add the softened butter and knead with your fingertips. When the dough becomes semolina, add the milk. Make a ball. 
2

Mixture

Mix the egg yolks with the 50gr of hazelnuts, the 50gr of almonds, the 100gr of honey, the cinnamon and the 2 tablespoons of flour. Whisk the egg whites until stiff. Gently bring together the two mixtures.
3

Montage

Roll out the dough. Bake it alone for 10 minutes at 180°C.
Add the mixture.
Place the fruits.
4

Cuisson

170°C (th. 6)
45 mins
OR
for crispiness, add a crumble after 20 mins of baking and return to the oven for 25 mins

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