Banketstaaf
Almond pastry

Tangerine pie

• 300 GRAM PUFF PASTRY
• 250 GRAM ALMOND PASTE
• 2 EGGS

• 250 GRAM FLOUR
• 50 GRAM ALMONDS, chopped
• 225 GRAM BUTTER
• 8 EGGS
• 1 CUP ORANGE JUICE
• 175 GRAM SUGAR
• 5 TANGERINES, peeled and sliced
• 1/2 TANGERINE CONFIT, thinly sliced

Roll out the puff pastry to a rectangle with the length of your baking tray and 15 centimeters width. Mix the almond paste with an egg yolk (the egg white may be discarded). Form it into a large thin "sausage" with the length of the baking tray, put it on the puff pastry and roll up the pastry. Beat the remaining egg and brush the pastry with the egg. Bake the pastry 30 minutes in the oven at 180 degrees Celsius.

Mix the flour with the almonds, 125 gram butter and 75 gram sugar and knead well. Roll this dough out and line a greased pie form with it. Bake the pie blind for 15 minutes in the oven at 200 degrees Celsius. Arrange the tangerines in the pie. Melt the remaining butter. Mix the orange juice with the eggs, the remaining sugar and the melted butter and pour this over the tangerines. Decorate the pie with candied tangerines and bake it 30 minutes more at 180 degrees Celsius.