Newspaper article St Louis Post-Dispatch (MO)

Cognac and Almond Tartlets (Copy)

Newspaper article St Louis Post-Dispatch (MO)

Cognac and Almond Tartlets (Copy)

Article excerpt

Yield: 6 servings

1 cups plus 2 tablespoons unsalted butter, softened, plus extra for greasing pans

2 cups sifted all-purpose flour, plus extra for dusting

cup cognac or other brandy

1 egg

A red fruit jam or preserves, optional

8 egg whites

2 cups ground almonds, see notes

1 1/3 cups superfine sugar, see notes

Notes: Grind the almonds in a food processor until they form a powder, or at least a coarse powder, but not to the point that they turn into almond butter. If you don't have superfine sugar, make your own by putting granulated sugar in a blender for 10 or 15 seconds.

1. Preheat oven to 350 degrees. Grease 6 individual tart pans, each at least 1 inches deep, with butter.

2. Place flour, brandy and egg in a bowl and add 3 tablespoons of cold water. …

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