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Yvette's ~*

Established
1980

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*~ Yummy Almond Tartelettes !! ~*

1/2 pound Flaky Dough
1/2 cup ground Almonds
1/2 cup super~fine sugar
1 teaspoon all~purpose flour
1 large egg white
1 large beaten egg

Flaky Dough
this dough is used for Bande de Fruits, Tartelettes,
Gateau St~Honore and other pastries !! ~*
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 pound unsalted butter
1 1/2 pounds all~purpose flour
1 cup water
1 teaspoon salt

place butter on lightly floured surface and flatten
slightly with rolling pin...set aside at room
temperature~*

place flour on counter and make a well in center ......add
some of water and salt to well...........gather mixture
toward middle using fingers or pastry scraper........add
more water as needed........shape into ball when
incorporated ~*

cut a crisscross on top of dough ~*

roll out dough, making a four~leaf clover shape ~*

place block of butter in middle of dough.......wrap ends
of dough over butter to cover completely.............ideally,
butter and dough should be of the same
consistency.........if butter is too hard or too soft, it will
not incorporate well during rolling ~*

roll out dough into thick rectangle.....always roll from
the center toward the edges......do not press too hard or
butter will come through dough......fold dough into 3
folds..............wrap in clean cloth and refrigerate 30
minutes ~*

position dough on lightly floured counter with narrow,
open edge facing you........roll out into rectangular
shape about 1/2 inches(1.2cm) thick.......fold in 3 and
mark dough with two fingertips.......this indicates the
second turn, or completion of the rolling and folding
technique.....wrap in cloth and refrigerate 30 minutes ~*

make 4 more turns following the same
technique..........always roll out the dough with the
narrow, open edge facing you.....do not overwork
dough and dust away any leftover flour on dough at the
end of each turn......remember to mark dough with the
correct number of fingers to keep count of the turns ~*

store dough in refrigerator in plastic wrap......when
needed, cut off a piece widthwise and bring to room
temperature before rolling ~*

ah, the delicious, yummy Almond Tartelettes !! ~*

heat oven to 400 degrees ~*

use Tartelette molds with a diameter of about 4 inches
(10cm) ~*

roll out flaky dough on floured surface 1/8 inch (0.3cm)
thick........Line molds with dough......prick bottoms with
fork and brush sides with beaten egg......set aside ~*

place ground Almonds, sugar and flour in bowl.......mix
and add egg white.......incorporate thoroughly ~*

place 2 tablespoons (30mL) of Almond mixture in each
mold........bake 16 minutes ~*

cool before serving ~*

Yum~Yum~Yummy Almond Tartelettes !! ~*
*~V8~*

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