helperport.blogg.se - Apple frangipane tart recipes

(There may be some tiny lumps remaining.) Add flour and pulse just until combined. Add eggs and pulse until smooth, scraping bowl with rubber spatula if necessary.

Step 6 Prepare frangipane filling: In food processor with knife blade attached, pulse almond paste, butter, sugar, and salt until mixture is crumbly.

If shell puffs up during baking, gently press it down with back of spoon. Bake tart shell 15 minutes remove foil with weights and bake 5 to 10 minutes longer or until golden.

Step 5 Line tart shell with foil fill with pie weights, dry beans, or uncooked rice.

To prevent shrinking, refrigerate tart shell 30 minutes or freeze 10 minutes to firm pastry slightly before baking. Fold overhang in and press dough against side of pan so it extends 1/8 inch above rim. Ease dough round into 11-inch round tart pan with removable bottom. On lightly floured surface, with floured rolling pin, roll dough into 14-inch round. (If chilled overnight, let stand 30 minutes at room temperature before rolling.) Wrap disk in plastic wrap and refrigerate 30 minutes, until firm enough to roll, or overnight.

Step 2 Sprinkle 3 to 4 tablespoons ice water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition, until dough is just moist enough to hold together.

With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.

Step 1 Prepare pastry: In large bowl, combine flour and salt.

If you don’t have a mandoline, simply use a large, sharp knife to cut slices as thinly as possible.Īdapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011). Makes one 16-by-12-inch tart.īaker’s note: The ideal way to slice the apples is with a mandoline, so you can be sure the slices are ultrathin and even. Using a pastry brush, gently brush the top of the tart with a thin coating of jam. Pour through a fine-mesh sieve set over a small bowl. If you want to make the tart fancy, heat the jam in a saucepan over low heat until it liquefies. Bake until the tart is golden and the apples are crisp-tender, about 30 minutes. Smear a thin, even layer of the frangipane on top of the pastry and then top evenly with the sliced apples. Remove from the oven and reduce the oven temperature to 350☏. Bake until it looks dried out and very lightly browned, about 8 minutes. Prick the chilled puff pastry all over with a fork. In a bowl, toss the apple slices with a squeeze of lemon juice. Slice them very thinly crosswise (this is easiest on a mandoline, but you can use a sharp knife). Peel and core each apple (or you can leave them unpeeled, if you like). Add the eggs, vanilla extract, almond extract and melted butter and process until the mixture comes together. To make the frangipane, in a food processor, combine the almonds, sugar and salt and process until the almonds are finely ground. Refrigerate while you make the frangipane and prepare the apples. Transfer to the prepared pan, fold over the edges of the pastry to form a rim and pinch the edges together. On a lightly floured work surface, roll out the puff pastry into a 16-by-12-inch rectangle (it should just fit onto the baking sheet).

Line a rimmed baking sheet with parchment paper. Position a rack in the upper third of an oven and preheat to 425☏.