Bateaux de Miel RecipeOrigin: France Period: Traditional |
Ingredients:
40g pâte sucrée (ie pâte sucrée made with 40g flour) 
Bateaux de Miel Preparation:Method:Roll out the pastry quite thinly on a lightly-floured work surface and use to line six 13cm boat-shaped patty tins, pressing the dough lightly into shape. Transfer to an oven pre-heated to 180°C and bake blind for about 6 minutes (do not add baking beans), or until they are just tinged golden brown. Once done, transfer to a wire rack to cool. Cream together the butter and sugar until light and fluffy then beat in the almonds, honey and 2 tsp coffee essence. Divide the creamed mixture evenly between the pastry boats, piling the mixture up to a ridge and smoothing the surface on either side. Chill in the refrigerator for at least 60 minutes. When firm, coat with the icing then decorate with a wavy line of icing (make this a little stiffer). Serve slightly chilled. |
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