John Myers
Ingredients for 1 servings:
- 300 g puff pastry (or 4 sheets of frozen puff pastry)
- 100 g sugar, white
- 100 g sugar, brown
- 100 g almond flakes
- 3 eggs
- 100 ml cream
- 30 g butter
- Flour, for rolling out
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
Sugar tart
Thaw the puff pastry sheets. Line the bottom of a 26 cm springform pan with baking paper. Preheat oven to 180°C (160°C fan-assisted oven). Stack the pastry sheets on top of each other, roll them out on a floured surface, and cut out a circle approximately 30 cm in diameter. Line the pan with the pastry sheets, creating a raised edge of approximately 3 cm. Prick the pastry base several times with a fork. Mix both types of sugar with the almonds and spread evenly over the pastry. Whisk the eggs with the cream and pour over the cake. Sprinkle the butter in small pieces on top. Bake in the oven on the middle rack for approximately 35 minutes. Let cool.
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