Amandine

The amandine tart is a very simple recipe. The shortcrust pastry is lightly sweetened, made with good butter, slightly crumbly and melt-in-the-mouth. The filling is creamy and very soft thanks to the frangipane, enhanced with a hint of rum. The delicate crunch of sliced almonds elevates the tart, making it a true delight!

Whether enjoyed as a dessert or an afternoon treat, the PAUL amandine tart has been a classic of French pastry since its creation by Ragueneau in the 18th century.