Recipes
55 g for a cake, 18 cm/7 inch round cake pan
60 g unsalted butter
25 g granulated sugar
10 g TREHA®
20 g whole eggs
100 g cake flour
Soften unsalted butter at room temperature. Cream the butter, add granulated sugar and TREHA®, then whip.
Add whole eggs little by little into the butter mixture and whip more.
Combine sieved flour with the butter mixture. Roll the dough into a ball, and then refrigerate.
Provides light and flaky texture to the tart crust
60 g unsalted butter
45 g granulated sugar
15 g TREHA®
60 g whole eggs
60 g almond flour
Soften unsalted butter at room temperature. Cream the butter, add granulated sugar and TREHA®, then whip.
Add whole eggs into the butter mixture little by little, and whip more.
Combine almond flour with the butter mixture, then whip.
Creates a smooth texture in the almond cream
200 g apples, diced to 2/3 inch
20 g granulated sugar
20 g TREHA®
15 g lemon juice
Mix all ingredients. Let rest for 10 minutes to allow sugars to penetrate into the diced apples.
Sauté 1. until golden brown. Spread on a tray to cool.
Inhibits the tart from expanding and developing bubbles during baking by retaining moisture in the apple preserves.
Brings out full flavor of the apples.
200 g apples, 1/5-inch slices
10 g TREHA®
10 g lemon juice
Mix all ingredients in a pan. Sauté until apple slices are tender.
Brings out full flavor of the apples.
Shiny glaze as needed
Roll the tart dough to 1/10 inch thick. Line the cake pan with the tart dough, then dock.
Fill the pan with apple preserves, then almond cream. Cover the surface with apple slices.
Bake the tart in an oven for 50 minutes (upper heat 180℃/356F, bottom heat 160℃/320F).
