Preparation time: 15 minutes
Baking time: 30 minutes
Have you tried Tours nougat? It's unique...
Here's a nougat that has nothing in common with its counterparts from other regions. Descended from the Roman nucatum (from nux, walnut), Tours nougat was originally a walnut or almond-based mixture, with the nougatine being a combination of light caramel and unblanched crushed almonds.
The recipe as we know it today was set in the 19th century. It is said, however, that the recipe was already known in the Tours region during the time of Leonardo da Vinci, a great lover of almonds and candied fruits. It is definitely a recipe to try at home.
Tours-style nougat can be made fairly easily at home because you simply spread over sweet pastry some apricot jam, candied fruit and a "macaronade" of almonds, then bake for half an hour in a moderate oven. It is then sprinkled with icing sugar. If you travel to the Tours region, you can try it at many pastry shops, in single portions on the classic shape.
- Beat the egg whites to stiff peaks.
- Gently mix in the previously-combined powdered almonds and granulated sugar.
- Combine the butter, sugar, egg and salt.
- Gradually mix in the flour, adding a little water if necessary. Refrigerate.
- Roll out the pastry and line an 18 cm (7") tar pan.
- Spread a thin layer of apricot jam over the bottom and sprinkle in the candied fruits.
- Spread the macaronade over top.
- Sprinkle with icing sugar.
- Bake in a 210° - 220° C (425° - 450° F) oven for 30 minutes. Let cool slightly before removing from the pan.
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