12/31/2023 0 Comments Peach and frangipane tartPeel, core, and slice apples thinly with a mandolin or by hand to 1/16 inch thick.The frangipane should have a very spreadable consistency. Finish by mixing in the egg and almond emulsion. Cream the butter and sugar together until smooth.To Make the Frangipane (Almond Cream Filling) Remove parchment and pie weights, then cool completely before filling.Line frozen tart with parchment and pie weights. Prick the bottom with a fork in several places, and then freeze for an hour. ![]() Remove the excess dough along the edges with the palm of your hand or a knife.Press the dough into the pan along the bottom and against the sides. Fold the dough gently in half and then place in the 9.5 -inch tart pan. ![]() On a lightly floured work surface, roll the dough out into a 12 inche circle.The dough gets really firm when it chills for a long time. If the dough chills for more than an hour, let the dough sit out for 20-30 minutes so that it is easier to work with.Wrap with plastic and refrigerate for at least 30 minutes. Remove the dough from the mixer and shape into a flat round disk. Combine dry ingredients and add to the mixer in 2 additions.Cream the butter and sugar on low in a stand mixer fitted with a paddle attachment.This is the best way to spread the glaze. A pastry brush (these are the best I have used!) to brush on the apricot glaze at the end.A dull knife is much harder to cut, and more uneven cutting tends to happen. A good, sharp knife (I love the Wusthof, but any good brand will do) to cut the apples to 1/16 inch.Don’t use a pan without a removable bottom getting the tart out whole will be impossible. ![]()
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