The almond cream of a rich flavor was stuffed in the tart dough and baked.
The tart was crispy after it was baked. The rum raisins create delicious. These
cakes are good for the presents, because we can keep it for a long time. (We
can eat safety if these wrap with fit and put it in a refrigerator.) If moisten
raisin with steam and drain well are with in fully rum, and put them into the
bottle sterilized by boiling. The raisin can variously use for the fruitcakes
and the cookies.
*Ingredients(for 10pieces)
“Tart pastry”–
powder sugar 50g/butter 100g/eggs 1/2 /plain(weak)flour 200g
“cream de almond”–
almond powder 70g/butter 60g/sugar 50g/ plain flour 10g/egg 1/2 pieces/raisin
100g/rum50cc/ apricot jam 1sp
-Butter and egg are returned to the room temperature.
-Sift out the lumps from the plain(weak) flour.
-Soak raisins in hot water, pick up to a basket and draining, and put rum
in the whole and mix well.
-It is easy to make piecrust if make both tart pastry and cream de almond
and preserve in a refrigerator the day before.
*Cooking method
Tart pastry
1–Put butter returned to the room temperature in a bowl and knead until tender
with an eggbeater. Put powder sugar divided into 2 and 3 portions in it, and
it mixes gently in every case.
2– Put beating egg divided into 2 and 3 portions in this bowl(bowl of no.1)
, and it mixes gently in every case.
3–Put half of plain flour sifted into this bowl(bowl of no.2) and mix taking
care not to make sticky with a rubber spatula. And put the remaining plain
flour sifted in it, mix with a rubber spatula until lost like the powder. Put
this pastry in a plastic bag and are blatten. Then take a rest by the refrigerator
for about 30 minutes.
4– Tart pastry (no3) is extended to 3milli thickness, and spread in the tartelette
tray, cool in a refrigerator.
cream de almond
1–Put butter returned to the room temperature in a bowl and knead until tender
with an eggbeater. Put sugar and mix well.
2– Put beating egg divided into 2 and 3 portions in this bowl(bowl of no.1)
, and it mixes gently in every case.
3–Put almond powder and plain flour in this bowl and mix well.
4–Put raisins include rum and mix well.
5–Put this mixture in a tart pastry in a tartelette tray share equally, and
burns for 20 minutes with the oven warmed to 180 degrees.
6–If you like spread apricot jam dissolved in rum on it after baked.
