As part of our ongoing partnership with Butter of Europe, we asked award-winning pastry chef Stephanie Boswell to create some delicious pastry dishes showcasing premium European butter. Here she makes a classic French tart filled with peach jam and almond cream, topped with ripe stone fruit, whipped chantilly, and gold leaf.
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
360 g. Powdered Sugar
380 g. French Butter
8 g. Salt
4 ea. Eggs
110 g. Almond Flour
210 g. Potato Starch
720 g. AP Flour
Cream together powdered sugar and butter until there are no chunks of butter left.
Mix dry ingredients together in a separate bowl.
Add eggs to butter and mix.
Scrape sides of bowl.
Mix in dry ingredients to butter mixture and mix until just combined.
Form into a ball, wrap in plastic, and chill until firm.
Once cold, roll out using flour to keep from sticking.
Use for everything.
500 g. Almond Flour
500 g. Sugar
500 g. Butter
50 g. AP Flour
10 ea. Eggs
10 g. Salt
50 g. Rum or any flavoring you like
Cream together first 4 ingredients.
Add eggs and flavoring and mix until homogenous.
Add salt and mix until combined.
Realize you’ve just made a classic french recipe in under 5 minutes.