Tartlette Aux Caramel

Caramelized Nuts  (prepare first)

40g sugar

15g water (1 Tbls)

Caramelize and remove from heat. Add: 10g butter,  50g walnuts


60g butter

80g flour

50g pwd sugar

30g almond pwd

1 egg yolk   ( a little vanilla?)

Mix floured ingredients. Cut in butter. Add egg yolk. Mix slightly and wrap in plastic wrap. Chill 1 hour. Roll out  (3~4cm thick) Cut in circles to fit your pans. (The recipe is for 6 madeleine -sized pans) I made 3  15cm.Fit tightly into the pans, cutting off the excess. Spread half the filling. Press in the caramelized nuts and cover with remainder of the filling.Sprinkle soiced almonds all over the top. Bake at 350 degrees (180 C) for 25 minutes ( a little longer for larger size?) Remove from pans and set on a wire rack to cool. ( I let mine cool a little before removing)

Spread with apricot jam. ( This time I mixed a little jam with maple syrup.


60g butter

60g almond pwd

60g sugar

60g eggs (1 very large)

1 Tbls rum

Beat butter and sugar. Add beaten slightly beaten egg gradually stir in almond pwd and rum.


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