Senza suini Vegetariana
Allergeni: Tree nuts, Milk, Eggs
Yield: 12 pieces
Time: 1 h 50 min (preparation 1 h 10 min, cooking 18 min)
For the frangipane
| 125 g | almond flour |
| 125 g | butter |
| 125 g | icing sugar |
| 125 g | egg |
| 55 pieces | 180W flour |
| 8 g | Grand Marnier |
| 2.5 g | orange zest |
| 1 g | orange essential oil |
For the finishing
| 400 g | shortcrust pastry |
| 100 g | orange marmalade |
| 200 g | oranges |
| 80 g | neutral pastry glaze |
Method
Whip the softened butter with the icing sugar and the almond flour, using a stand mixer fitted with the whisk or an ordinary hand mixer. Then add the eggs in a thin stream and, folding it in by hand, the flour with the flavourings and the Grand Marnier. Line the tartlet tins with the shortcrust pastry, prick the base and spread a thin layer of orange marmalade over it. Spoon the frangipane on top, then lay a slice of orange, cut with the peel on, over each tartlet and bake at 180 °C for about 18 minutes. Once baked, after letting them cool and removing them from the tins, glaze them with neutral glaze.