Florentin
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Ingredients (for 1)
25cm (9.8 inch) square
| *Tart Dough
| cake flour
butter
sugar powder
egg
salt
| 100g
50g
40g
18g
0.75g (0.13 tsp)
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| *Appaleil
| honey
granulated sugar
fresh cream
butter
almond slices
| 20g
40g
40g
40g
60g
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Heat the almond slices until just hot. |
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| 1. |
Look at Tart Dough. Roll the dough out into 2 mm (0.08 inch) thick. Cut
the edge to make a square 25 cm. |
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4. |
Add the hot almond slices. >> |
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| 2. |
Make holes with a fork. Bake at 180 degrees C (356 degrees F) for 10 minutes. |
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Fold until incorporated. |
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| 3. |
Put the honey, granulated sugar, fresh cream and butter into a saucepan. |
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5. |
Spread the mixture over the tart. |
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Heat the mixture over medium-low heat. |
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When the mixture turns brown, take off the fire. |
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6. |
Bake at 180 degrees C (356 degrees F) for 15 minutes. |
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7. |
Divide the cookie until hot. >> |
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