FLEUR DE TUNIS TARTLET

Use the paddle attachment in a stand mixer to cream
the butter and confectioners’ sugar. If the butter is cold,
soften it before adding the confectioners’ sugar.
When the mixture is smooth, add the almond flour and
salt.
Pour the eggs into the mixture. If you are taking the eggs
straight out of the refrigerator, drizzle them in while
continuing to stir to stop the cold from congealing the
butter and forming lumps.
Add the flour all in one go and mix briefly in the stand
mixer. The ingredients should have started to come
together but not form a smooth dough.
Pour the mixture onto a floured work surface and rub it
together with your hands to give it its final texture.
Roll out the dough into the rough shape of a circle.
Wrap the dough in plastic wrap and leave it to rest in the
refrigerator for at least 1 hour.
Roll out the dough to a depth of 2mm.
Cut out 8 oblong shapes the same size as your tartlet
rings.
Cut out 8 strips: Their length should be equal to the
tartlet rings’ circumference and they should be slightly
wider than the rings’ depth.
Place the pastry strips inside the greased rings and
smooth the joins.
Add the pastry bases. Seal them together, exerting light
pressure on the dough with your fingers.
Make sure everything is sealed together and that the
base forms a right angle with the sides.
Leave the rings to rest in the refrigerator until the dough
has cooled (or in the freezer for approx. 15 minutes).
Preheat a fan-assisted oven to 300°F (150°C).
Trim away the excess dough with a paring knife.
Place the tart cases on a perforated baking pan and mat
(which means you don’t have to use baking beads) for
10/15 minutes of blind baking.
Take the tart cases out of the oven and leave them to
cool for 5 minutes before removing the rings.
Mix the cream with the yolk for the glaze.
Brush the glaze onto the inside and outside of all the
tart cases.
Bake for a further 5 minutes at 300°F (150°C) in a fanassisted oven. This glaze will waterproof the tarts and
give them a lovely golden color.
Leave the tart cases to cool.

Use the paddle attachment in a stand mixer or a mixing
bowl and spatula to cream the butter and sugar at low
speed (but be careful not to overwork it).
Add the almond flour in a single go.
Finish by drizzling in the egg, mixing all the while. Stop
as soon as the mixture is smooth.
Set the almond cream aside in the refrigerator, covered
with plastic wrap, until you are ready to use it.
Almond cream freezes well. You can make a large batch
and defrost some when you need it.
Poach about 15g of almond cream into each tart case
and add a few grated lemon zests.
Bake the tarts in a fan-assisted oven for 15 minutes at
300°F (150°C).
Leave to cool and brush on a little orange blossom water
NOROHY for extra flavor

Heat the lemon juice with approx. 20g of sugar.
Combine the remaining sugar and pectin.
Once the lemon juice is approx. 120°F (50°C), take it off
the heat and whisk in the pectin and sugar mixture.
Bring to a boil.
Cover its surface with plastic wrap and chill until you
are ready to use it.