![]() ![]() It is used as a bottom filling for many tarts and can be used as a filling to be baked. This recipe is a bater that bakes just like a cake. For any egg used return shell to heat, in order to seal the surface. To extend the shelf life of a baked shell you may use glaze, egg wash, whole eggs, whites, sugar, 10X, caramel, frangipane, thin layer of chocolate, glaze. Unrolled dough 1 week in the refrigerator or 1 month in the freezer. Unfilled shells may be kept at room temperature for 2 to 3 days, or wrapped in plastic and frozen for up to 3 months. Yield is approximately two 8″ tarts or twelve 2 1/2″ to 3″ tartletts. You may also use in a recipe which calls for a raw shell to be filled and baked together. ![]() You can bake right out of the freezer too.įill according to recipe. Bake blind by lining inside with parchment paper and using weights (remove the weights after partially baking and return to oven.) You may also dock the dough pricking the bottom with tiny holes to allow steam to escape and bake for the specified time. Reinforce walls, roll off top and crimp edges.ħ) Rest in refrigerator for 30 minutes or until cool and firm.īake in preheated oven 350º to 375º 15 to 18 minutes or until amber in color. This is a non directional dough.Ħ) Place over rolling pin and transfer to lightly greased tarts pan. Any scraps may be add back to the dough and rolled out again. Roll to 1/8 ” for thicker tarts and to desired thickness for other shapes. Cut in half.Ĥ) Wrap in plastic wrap and let cool in refrigerator 30 minutes or until cool and firm.ĥ) Shape dough by rolling it out quickly…moving and lifting so it will not stick to surface…on a lightly floured and cold work area. Place onto work area and shim down until evenly blended. ![]() Stir until just mixed and dough holds together when pressed. Scrape the sides of the bowl.ģ) Add all of the flour and salt. It is a sturdy dough and should crumble in your mouth.ġ) Cream butter in in mixer with paddle, with a little sugar to cut the butter.Ģ) Add the remaining sugar, lemon zest, vanilla and egg. Store covered in plastic wrap in refrigerator for up to 4 days. Incredible flavor.Ħ poached pear halves thinly sliced, but kept togetherġ) Fill uncooked shell 3/4 with frangipane.Ģ) Place six pear halves flat side down, evenly spaced onto the top of the tart.Ĭlassic finish is to glaze with hot apricot and garnish in between the pears on the outer edge with chopped pistachios. Unbaked pate sucree, sweet pastry dough, frangipane and the poached pear halves placed flat side down. Pears poached in simple syrup, vanilla bean, star anise and some liquor. Serve the tart warm or cold.Pear Frangipane Tart, originally uploaded by Theresa111. Brush the warm apricot jam over the top of the fruit to glaze. Warm the apricot jam over a low heat then pass through a fine sieve. ![]() Set aside to cool slightly.Īrrange the apricot halves in circles over the top of the tart. Remove from the oven and leave to cool.įor the decoration, gently poach the apricot halves in water until tender. Bake for 30-40 minutes, until the filling is set. Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Add the eggs and blend, then mix in the ground almonds and almond extract. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked.įor the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Prick the base of the pastry using a fork then chill the pastry for 10 minutes. Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Wrap in cling film and chill for 20 minutes. Process until the mixture just holds together (do not over work as it will make the pastry tough). To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in.Īdd the sugar and mix, then add the egg and a tablespoon of water. ![]()
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