![]() Serve at room temperature with whipped cream, if desired. Melt jelly with remaining 2 teaspoons framboise in heavy small saucepan over medium-low heat. Bake until plums are tender and filling is golden and set, about 50 minutes. Add egg, butter and 2 teaspoons framboise. Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Transfer dough (on parchment) to a baking sheet. Maintain oven temperature.įinely grind almonds with sugar in processor. On a lightly floured piece of parchment paper, roll out dough into an approixmate 8-inch oval, inch thick. Freeze 15 minutes.īake crust until pale golden, about 30 minutes (crust may shrink slightly). Fold overhang in and press, forming double-thick sides. Transfer to 9-inch-diameter tart pan with removable bottom. Roll out on floured surface to 12-inch round. Gather dough into ball flatten into disk. Mix 2 tablespoons ice water and vanilla in small bowl. Using on/off turns, cut in butter until mixture resembles coarse meal. Combine first 3 ingredients in processor. Recipe from Epicurious.ġ/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch piecesģ tablespoons unsalted butter, room temperatureĤ teaspoons framboise (raspberry liqueur) or brandyġ2 ounces ripe red-skinned plums, pitted, cut into 3/4-inch-thick wedges And did I mention almonds? Plum Almond Tart This would be good with any summer fruit, peaches, even pears. Remove the foil strips during the last 10 minutes of baking to allow the edges to brown. Bake for 40 minutes until the filling is puffy and the top is light brown. Use a small strip of foil to cover the edges so they don’t burn. I think I may have overcooked the filling a bit (or did something wrong while making it), but it was still good nonetheless. Fill each tart with about cup of frangipane. While continuing to beat, sprinkle in the sugar. Add the almond paste, one piece at a time, beating until smooth after each addition. In a bowl, using an electric mixer on medium speed or a whisk, beat the butter until smooth. And this was a very nice, refreshing treat. Position a rack in the middle of the oven and reduce the heat to 350☏. Bake for 35 to 40 minutes until the frangipane becomes golden, and a toothpick. Pour the hazelnut frangipane into the prepared tart crust and arrange plum slices on top. Store any leftovers, well wrapped, at room temperature for several days freeze for longer storage.Anything almond, I’m all for it. To make almond frangipane, place softened butter, sugar, almond meal, all-purpose flour, salt, and eggs in the bowl of a stand mixer and whisk until smooth and. ![]() Move the slices to the tart, fanning them atop the filling and positioning them to run from one end of the tart to the other. Press them down gently to adhere.īrush the pears with melted butter and sprinkle with white sparkling sugar.īake the tart for 40 to 45 minutes, until the top is lightly browned. Slice the pear halves horizontally into 1/2" slices for easiest handling, don't separate the slices. To assemble the tart: Spread the filling in the bottom of the crust. To make the filling: Beat together the butter, salt, sugar, flour, and almond extract.īeat in the eggs, then add the almond flour, stirring just to combine. Let sit at room temperature until softened, about 45 minutes. ![]() Cut 6 tablespoons unsalted butter into 3 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan prick it all over with a fork.Ĭhill the crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18 to 22 minutes. Arrange a rack in the middle of the oven and heat the oven to 375F. To make the crust: Beat together the sugar, butter, salt, and flavorings.Īdd the flours, stirring to make crumbs that cling together when squeezed.
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