Tarte aux amandes – by William Hamelin
INGREDIENTS
(for a 20cm pastry case)
About 400g frangipane
Flaked almonds
Apricot glaze
METHOD
Preheat the oven to 190ºC. Fill the pastry case with the frangipane. Sprinkle almonds over the top and bake for about 20 minutes. Brush with hot apricot glaze.
William Hamelin