The sweet dough was a bit difficult to work with but it was delicious!
I rested the dough in the fridge overnight (and a day or two!), same goes for the filling.
cos I was lazy to complete the whole tart making process!
The filling has rice flour and cake flour in addition to the almond meal
giving it a very tender texture!
I ate the three small tarts, hubby ate one of the larger two tarts,
the other gifted - and received rave reviews!
Almond Tart with Honey p. 253
of World Class Cakes by Roger Pizey
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