The Soleil Pernois recipe

Mathieu Battu, a young talented pastry chef, returned to his city of heart, in Provence, Pernes-les-Fontaines, to take over the family business of his parents Jean-Luc and Josépha Battu after having worked in several major gastronomic institutions in Canada, London and Paris, in particular at the Hôtel de Crillon.

A true institution, La Pâtisserie Battu is very attached to Pernes-les-Fontaines and pays tribute to the history and heritage of the city through original creations including the famous “Soleil Pernois”. Here we share the recipe with you:

The ingredients:

Raspberry jam

Candied melon

For the sweet dough:

90g egg yolks

300g icing sugar

140g water

300g butter

750g t55 flour

10g baking powder

For almond cream:

200g softened butter

200g icing sugar

200g almond powder

2 tempered eggs

20g Dark rum

Recipe steps:

• Step 1: The sweet dough

In a bowl, mix the egg yolks with the icing sugar until the mixture whitens, add the softened butter and water. Mix and then add the sifted flour with the baking powder. Set aside 2 hours in the fridge.

Roll out the dough to 2.5 mm thick then line a 24cm diameter circle previously buttered (it is also possible to use a cake pan), then set aside in the fridge.

Mathieu offers you an alternative by advising you to use a shortcrust pastry that is closest to the recipe for sweet dough.

• Step 2: Almond cream

Mix butter with almond powder and icing sugar, do not thicken. Add eggs and rum.

• Step 3: Top the pie

Garnish the tart base of about 3 mm with raspberry jam, then make thin slices of candied melon and line the entire tart shell. Cover the tart shell in half with almond cream.

• Step 4: Cooking and decorating

Bake everything at 170°C for about 20-25 minutes. Remove the circle from the oven and let it cool.

Garnish with beautiful, thin slices of candied melon.

The Pernois Soleil is finally ready to be enjoyed, do not hesitate to share your most beautiful creations on social networks using the #porteduventoux