Friday, December the 22th, 2017
175 g of brown butter
100 g icing sugar
5 g vanilla sugar
250g of flour
1 pinch of salt
Mix 150 g of brown butter at an ambiante temperature, 100 g of icing sugar, 5 g of vanilla sugar, 1 pinch of salt and 250 g of flour. When the mixture is sandy add an egg without overworking the pastry. Keep the pastry in a cool place for 2 hours spreading it between two sheets of sulferized paper.
Sprinkle the bottom of a buttured pie pan with 25g of brown sugar. Lower the pastry in the mold with sugar.
Place the fruits and cook them during 30 munites in a warm owen (180°C, th. 6).