Sugar Topping
- 2 tablespoons all-purpose flour
- 2 tablespoons almond meal
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon organic cane sugar
- 1 tablespoon Swedish pearl sugar
- 1 tablespoon cold unsalted butter, cubed
- In a medium bowl, stir together flour, almond meal, and sugars. Using your hands, work in butter until mixture resembles fine crumbs.
Recipe by TeaTime Magazine at https://teatimemagazine.com/petites-tartes-tropeziennes/
3.5.3251