Insider's Kitchen

No.210 (4/27/12)

Almond Tartlet

By Keiko H. Johnson
Staff Writer

After an unusually harsh winter, the welcoming weather of spring with its bright sunshine is absolutely pleasing to every living thing on Earth. As Japan's beloved cherry blossoms fill the trees, the almond trees also fill their branches with pink flowers. One sunny morning in England, I was fascinated by these pink flowers that reminded me of the symbolic flower of Japan. The blossoms were identical to that of the cherry blossoms. This is the perfect treat to have with a cup of tea at the beginning of spring, while the wind still feels a bit chilly on your skin.

(Cookie Dough)
1 egg
5 tbsp butter
3 tbsp sugar
1? cup flour
2 tbsp vanilla extract

Set the oven temperature at 170C / 315F

Put the butter in a bowl and mix using a hand mixer for 5 minutes until the butter becomes fluffy.

Add sugar and vanilla into the mixture and beat for 5 minutes. Add an egg and keep beating the mixture until it is well blended.

Gradually add flour to the butter mixture and blend using spatula. (Do not knead the dough)

On a lightly floured surface knead into a 20-25 round diameter.

Place the dough into a round pie pan and set it aside.

Almond Filling:
1cup of powdered almonds (use food processor and grind the roasted whole almonds if powdered almonds are not available)

80 grams butter
2 eggs
? cup sugar

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