(This recipe By Nuxia )
INGREDIENTS
Pastry:
flour 00 g 250 150 g butter
50 g sugar, a little more '
flour of spelt 50 g
50 g fresh cream
1 egg
half a packet of vanilla
peeled roasted hazelnuts
salt
Filling and decoration:
fresh raspberries g 130
70 g butter plus a little '
preparation
Pastry: work the two flours with the soft butter into small pieces, add sugar gradually, then the cream, egg yolk, vanilla, hazelnuts 3 crushed in a mortar with a teaspoon ofsugar and a pinch of salt. Wrap the dough in plastic wrap and let rest in refrigerator for 30 '. Stuffing: mount the soft butter with icing sugar and a pinch of salt, thenincorporate the almond flour and egg (butter mousse. Keep from part 3 ofraspberries, pureed others with the sugar and incorporate the butter mousse(stuffing). Roll out the pastry to 4 mm and with it a mold lined with fluted tart movable(diameter cm 24), trimming the dough circonferenza.Distribuite along the (stuffing)into the mold, cover with a round of apple slices, place at the center 3 raspberries,sprinkle with a little brown sugar, brush with melted butter and bake at 180 ° C for 45 'or so. Serve with icing sugar.
Recipe of 2012/01/23
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