TPT, have you ever come across this acronym in recipe books looking for ideas for preparing a dessert? The acronym, widely used in pastry, stands for ‘Tant pour tant’, in Italian ‘Tanto pour tanto’, it is a mix used in various desserts...let's find out more.

What is tpt?

Tant pour tant is a mix of almond flour and sugar (but the same rule also applies to hazelnuts), and its name comes from the fact that its recipe calls for ‘lots of almonds for lots of sugar’, the proportions of the ingredients must be 50/50.

In which desserts is TPT (Tant pour Tant) used?

TPT is used in a number of traditional French pastry preparations. It is in fact present in the recipe for the famous Macarons, in the dacqoise (a baked cake with almonds and hazelnuts, which can be used both as a base for filled cakes and as a simple breakfast cake), in the recipe for ‘financiers’ (tea cakes with a particularly light consistency), but it is also used in the preparation of marzipan, frangipane cake in nougat and more.

How to prepare homemade TPT

Almond TPT is readily available commercially, but it is very easy to prepare. If you want to ‘try your hand at it’, all you have to do is get the right ingredients and respect the proportions.
For example, for 100 g of TPT you will need to use a mix of 50 g of almond powder and 50 g of icing sugar.
For the almond flour, if you do not already have ready-made almond flour, you must use good quality peeled almonds.