Thermomix Almond Pastry

Thermomix Almond Pastry

Are you looking for a refined and elegant idea to prepare a delicious and peculiar tart? So you must try replacing your classic shortbread pastry recipe with this unique alternative: the Thermomix Almond Pastry!

Tart is a commonly appreciated dessert, almost too common I'd say. But using this almond pastry you will be able to satisfy even the most demanding people's tastes, the most criticising too, as well as the most willing ones.

Obviously you can use this pastry to make tarts, single smaller tarts with fruits (like Mince Pies), mini pies and also some particular biscuits, why not?

The recipe has been sent by Rebecca Nutley from Australia who kindly transcribed it and sent it to me. It is a recipe of the "Thermomix in Australia's Everyday Cookbook", which is pretty famous in Australia.

I slightly modified the original recipe, avoiding the use of mixed spice, as I wanted my children to eat it too and the combining of almonds and spices would have stopped them from trying it :-) They loved it instead! :-)

You could use this recipe in these preparations: Jam Tart, Apple Pie, Sour Cherry Pie, Jam Biscuits, Lemon Tart, Thermomix Strawberry Tart with Lemon Custard.

Try it and let me know what you create with this fabulous almond pastry! I'm so curious! ;-)


Ingredients

1 ball of dough

- 150 g caster sugar
- 100 g shelled almonds
- 230 g plain flour
- 100 g unsalted butter
- A tbsp of vanilla sugar
- A pinch of salt
- One medium whole egg
- An egg yolk


Let's cook

Put 150 g caster sugar into the mixing bowl and icing 10 Sec. Speed 10. Set aside.

Put 100 g shelled almonds in the mixing bowl and pulverize 15 Sec. Speed 10. Set aside together with the icing sugar.

Put 230 g plain flour, 100 g unsalted butter and whisk 20 Sec. Speed 4 until a sandblasted dough is obtained.

Add the almond flour and icing sugar set aside, a tbsp of vanilla sugar, a pinch of salt and mix 10 Sec. Speed 4.

Add a medium-sized whole egg, an egg yolk and knead 2 Min. Dough Mode.

Make a dough with your hands, wrap it in plastic wrap and let it rest in the refrigerator for 1 hour before using the pastry.

My Advice

The shortcrust pastry with almonds can be kept in the refrigerator covered with plastic wrap for one day, or you can freeze the shortcrust pastry with almonds and keep it up to 2 months.

Instead of caster sugar you can use cane sugar.

Translated from the Italian recipe
Pasta Frolla Bimby alle Mandorle

Photocredit: maxdubois@hotmail.fr