Dominique Del Balbiere’s Amandentartlet

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(Alleen in het Engels)

For 12 tartlets – Preparation time: 15 minutes – Cooking time: 30 minutes

250 g caster sugar – 250 g almond meal – 1 grated lemon zest – 1 tablespoon flour – 6 eggs – 1 pinch of salt

To decorate: 6 tablespoons apricot jam – 50 g almond flakes

• Break the eggs, keep the whites aside.
• Mix the sugar with the yolks until obtaining a white paste.
• Add the almond meal, lemon zest and flour.
• Work this dough well, then beat the egg whites with a pinch of salt and gently incorporate them.
• Pour the mixture into small buttered moulds and bake in a medium oven for 30 minutes.
• When the tartlets are baked, pour the apricot jam into a saucepan and simmer over low heat for a few minutes until the jam thickens.
• Spread the apricot jam on each tartlet.
• Place a few almond flakes on the jam.