Using a planetary mixer & beater, Combine the Tegral Patacrout and butter then mix to form a crumb.
Add the egg and mix to form a dough.
Divide the dough in two and add the the red food colouring to one half mixingthrough until well incorporated.
Pin each dough piece to rectangle at 3mm.
Cut each sheet into 1cm wide strips then arrange the dough pieces in analternating pattern.
Gently roll the sheet to stick the dough stripes together.
Cut the dough into strips and disc to line tart rings.
Almond Cream
Using a planetary mixer and beater combine the ingredients and mix on slowspeed for 2 minutes.
Scrape down then mix for a further 3 minutes on medium speed.
Composition
Deposit 40g of almond cream into each lined tart ring.
Top with 35g of Topfil Apricot followed by 10g of marzipan cut into small cubes.
Finish with 1g of flaked almonds. Bake at 180c for 28 minutes.
Glaze from the oven with Harmony Sublimo.
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