Ma TARTE ROUENNAISE délicieuse ! - Une recette oubliée des années 60/70 sur Gourmandises TV

Ingredients

• 1 sheet All-Butter Puff Pastry (ready‑made, all‑butter for best flakiness)
• 150 g Caster Sugar (fine granulated sugar)
• 3 large Eggs (fresh, room temperature)
• 40 g Ground Almonds (also called almond flour)
• 40 g Flaked Almonds (lightly toasted)
• 20 cl Double Cream (heavy cream, about 35 % fat)
• 1 tsp Vanilla Powder (or vanilla sugar)
• 1 bean Vanilla Bean (optional, seeds scraped)
• 1 tsp Calvados (apple brandy, optional for aroma)
• 1 pinch Salt (optional, enhances flavor)

Instructions

1. Prepare Puff Pastry Base

   Place the ready‑made all‑butter puff pastry into a 25 cm tart pan, fold the edges slightly, prick the base all over with a fork, then refrigerate while you prepare the filling.

   Time: PT10M

2. Toast Flaked Almonds

   Lightly toast 40 g flaked almonds in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 2 minutes. Transfer to a plate to cool.

   Time: PT2M

3. Mix Dry Ingredients

   In a mixing bowl combine 150 g caster sugar, 40 g ground almonds and a pinch of salt. Stir until evenly distributed.

   Time: PT2M

4. Add Eggs and Whisk

   Add the 3 whole eggs to the dry mixture and whisk vigorously for 3–4 minutes until the mixture turns pale, creamy and slightly thickened.

   Time: PT4M

5. Add Double Cream

   Pour 20 cl double cream into the egg‑sugar‑almond mixture and whisk until fully incorporated and the batter is smooth.

   Time: PT2M

6. Fold in Flaked Almonds

   Gently fold the toasted flaked almonds into the batter.

   Time: PT2M

7. Add Calvados and Vanilla

   Add 1 tsp Calvados and 1 tsp vanilla powder (or the seeds of 1 vanilla bean) to the batter and whisk briefly to distribute the flavors.

   Time: PT1M

8. Preheat Oven

   Preheat the oven to 180 °C (350 °F).

   Time: PT10M

   Temperature: 180°C

9. Bake Tart

   Pour the batter into the chilled puff pastry shell, smooth the top, and bake for 30–35 minutes until golden brown and a skewer inserted in the centre comes out clean.

   Time: PT35M

   Temperature: 180°C

10. Cool, Unmold and Decorate

    Allow the tart to cool in the pan for about 10 minutes, then unmold onto a serving plate, dust lightly with powdered sugar and serve.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

8 g

Carbohydrates

45 g

Fat

45 g

Fiber

4 g