![]() ![]() Drizzle egg mixture over flour mixture, folding with a soft spatula until pastry clumps. Stir until the dough comes together and forms large crumbs. Whisk together 1 egg yolk, 2 tablespoons cold water and 1/4 teaspoon vanilla extract. For crust, whirl flour, sugar and salt in a food processor just until blended. In a large bowl, combine 150 g almond flour, 50 g oats, 60 g sugar, and 1/4 tsp salt. Pulse in 6 tablespoons unsalted butter until largest lumps are pea-size. Tart pastry: Pulse together 1 cup flour, 1/3 cup sugar and 1/4 teaspoon salt. Bake: Slide tart into a 400-degree oven, and bake until shell is crisp and plum juices bubble at the edges, about 35 minutes. Toss together remaining 2 tablespoons sugar and the ginger sprinkle over plums.Ĥ. Roll out the dough on a lightly floured surface and place into a 8 -inch tart ring (note. Arrange plums over paste in a pleasing pattern. Pre-heat oven to 350 degrees F.Line a sheet pan with parchment paper. Fill: Press paste over the frozen pastry. Swirl: Drop almond flour, 1/4 cup sugar, the butter, salt and almond extract into the food processor. Shell with be a little thicker.) Poke pastry several times with a fork. (Or skip rolling and simply press pastry across the bottom and sides of the pan. Peel off paper, and fit pastry into a 9-inch tart pan with a removable bottom. Slide pastry (in its paper) onto a baking sheet and chill, 15 minutes. Chill: Roll pastry between 2 sheets of waxed paper to an 11-inch circle. Add as many plums as you can because they will shrink when baking.Bake 1 hour until crust is browned, filling is set and plums are soft and juicy. Arrange the remaining slices to fill the center of the tart. Continue with a second ring that slightly overlaps the first. Arrange a ring of plum slices, facing the same direction and each one overlapping the previous slice by about two-thirds, around the edge of the tart shell. Transfer to a container and set aside.įor the tart: Spread the almond cream into the bottom of the tart shell. Add 2 tablespoons ice water blend until moist clumps. Add butter and cut in using on/off turns until mixture resembles coarse meal. In another small bowl, mix both flours, then add to the almond cream and mix to combine. Blend flour, sugar, and salt in processor. ![]() Crack the egg into a small bowl and add to the cream mixture. Split the remaining vanilla bean and add to the cream mixture. Beat on low/medium speed until butter is soft and creamy. Freeze for 30 minutes.įor the almond cream: Place butter and powdered sugar into the bowl of a stand mixer fitted with a paddle attachment. Roll out the dough on a lightly floured surface and place into a 8 ¾-inch tart ring (note: there will be extra dough which you can roll out for a smaller tart). Pre-heat oven to 350 degrees F.Line a sheet pan with parchment paper. Wrap in plastic and chill 1-1 ½ hours until firm. Transfer dough to a work surface and shape into a 4 by 6 rectangle, ¾-inch thick. Cut 1/4 of the the vanilla bean in half and scrape the seeds into the mixture and continue beating for 30 for seconds to distribute the beans. Crack the egg into a bowl then add to the dough and mix for 30 seconds (dough may look "broken" which is okay). Fold the edges of the pie crust up and over so that circle of the filling is visible. Arrange the plum slices in a circular pattern, starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Add the almond flour followed by the all-purpose flour and mix for another 1-2 minutes. Place rolled-out pie dough in the center of the lined or buttered baking sheet. Beat on low/medium speed soft and creamy, 1-2 minutes. For the pâte sucrée: Place butter and powdered sugar into the bowl of a stand mixer fitted with a paddle attachment. ![]()
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