TARTE MEDAILLON Tarte Medaillon (Medallion Tart)

October 1, 2008 Belgian style tart. “Medaillon” is sometimes used in the names of circular- and oval-shaped confectionery. This is a simple tart recipe, no prebaking of the shell is required. Pour the filling into the shell, bake, then sprinkle with confectioners’ sugar after cooling. This filling recipe is rather unique as it requires melted butter.

●Preparation Tip ●Tart Shell Photo #1 Photo #2 Photo #3 In a bowl, cream together butter and sugar. Stir in beaten egg, a little at a time, and blend well. (Photo #1) Fold in flour and mix. Gather the dough and form into a rough ball shape. (Photo #2) Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour. Roll out the dough to 5mm thick. Press the dough into a tart pan, remove the excess and let it rest in the refrigerator. (Photo #3) ●Filling Photo #1 Photo #2 Photo #3 Melt butter by double boiling or over low heat. Beat egg in a bowl. Mix in sugar, cream, almond powder and the melted butter, in that order. (Photo #1) Fill the tart shell with the filling mixture 9/10 full. (Photo #2) Bake in a preheated oven at 180 °C (365 °F) for about 50 minutes. If the surface browns but the center is still not done, cover with foil and continue baking. (Photo #3) Sprinkle with confectioners’ sugar after cooling. Servings per Recipe Calories per Serving Ready In 6  one 18cm tart pan  0kcal 150 minutes Tart Shell butter 50g  sugar 50g  whole egg 50g  cake flour 130g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour. Filling whole egg 50g  sugar 100g  whipping cream 50g  almond powder 100g  butter 70g  confectioners’ sugar   【Preparation】 - Sift almond powder.