These buttery little hand pies are filled with almond pastry cream and apple butter. They are flaky, creamy, & packed with ...

A nice mix between sour raspberries and a smooth almond cream Line the pan with the pie crust and put in the fridge. Mix the softened butter with the sugar, then add the egg. Mix well, then add ...

Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. For the almond cream ...

Roll out the pastry, line the tart tin with it, prick lightly with a fork, flute the edges and chill again until firm. Bake blind for 15-20 minutes. Make the frangipane. Cream the butter ...