Local Nougat Tourisme Dessert ENG

Ingrédients

For 10 people 

Sweet dough :
– 125g (0.27 lb) of butter
– 1 egg
– 240g (0.52 lb) of flour
– 100g (0.22 lb) of icing sugar
– 4g (0.008 lb) of salt

Macaronade :
– 100g (0.22 lb) of almond powder
– 100g (0.22 lb) of caster sugar
– 125g (0.27 lb) of egg white

Trim :
– 180g (0.39 lb) of candied fruits
– 60g (0.13 lb) of apricots jam

Étapes de la recette

Sweet dough :
In a bowl, mix the flour, the sugar and the salt. Then, add the softened butter and proceed to the sanding. You need to obtain a sandy texture by incorporating the butter using your hands.
Add the egg. Blend the whole thing until you get a dough ball.
Then, proceed to the milling : crush the dough ball with the palm of your hand, to be able to incorporate the butter and obtain a homogeneous dough. Film and reserve into the refrigerator.

Macaronade :
Blend the almond powder and the icing sugar together.
Turn the egg whites into snow at medium speed.
Very delicately macaron the whole, and add the almond powder and icing sugar mix to the egg whites, using a flexible spatula.

Assembling :
Spread the sweet dough with a rolling pin to get the thickness you prefer.
Dispose the sweet dough into the mold, previously greased.
Garnish the bottom of the tart with the apricots jelly by covering the whole dough.
Add the candied fruits.
Cover with the macaronade and spread with a spatula.
Dredge half of the icing sugar.
Put into the oven at 180°C (356°F) for 25-30 minutes.
Let cool down and dredge with the end of the icing sugar.

Enjoy lukewarm, freshly caramelised.

Bon appétit !