The revette pastry is a true treasure of French pastry, combining simplicity and refinement. Originating from the south of France, this sweet and flaky dough is often used to make tarts and desserts that captivate hearts. Whether for a special occasion or simply for the joy of cooking, the revette pastry will charm your guests with its delicate flavors of almonds and lemon.
Imagine preparing a tart filled with a light almond cream, scented with a hint of lemon zest, all wrapped in a crisp, golden pastry. It's a true culinary journey that evokes sunny markets and childhood sweets. Follow this simple recipe to make your own revette pastry and let yourself be carried away by its irresistible charm.
Ingredients
For 6 people:
- 250 g of flour
- 125 g of cold butter, cut into cubes
- 100 g of icing sugar
- 1 egg
- 50 g of almond powder
- 1 lemon zest
- 1 pinch of salt
Instructions
- In a large bowl, sift the flour with the icing sugar and almond powder. Add a pinch of salt.
- Incorporate the cold butter and work the mixture with your fingertips until you obtain a sandy texture.
- Add the egg and the lemon zest, then mix until a ball of dough forms.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Preheat your oven to 180°C (thermostat 6).
- Roll out the dough on a floured surface and line a tart pan with it.
- Prick the bottom with a fork and bake blind for 15 minutes.
- Once golden, let it cool before filling according to your desires.
Chef's Tips
For an even more flavorful pastry, don't hesitate to add a few drops of bitter almond extract to the mixture. This will enhance the taste of the almonds and add a unique touch to your dessert.
Storage
The revette pastry keeps very well in the refrigerator for 3 days. You can also freeze it by placing it in an airtight bag for later use. Just remember to take it out 30 minutes before using it to make it easier to work with.
