![]() ![]() In a medium bowl, sift together the almond flour, icing sugar and flour. Prick the base all over with a fork and place in the refrigerator or freezer for 30 minutes while preparing the frangipane. Roll the rolling pin over the top to trim the edges. Gently press the dough into place without stretching the dough or the sides will shrink while it bakes. Line the tart shell:Ĭarefully transfer the dough into the tart pan. Lift and rotate a bit after every few strokes and dust with flour as needed to discourage sticking. ![]() Roll to 1/8 inch (3mm) thick, rolling from the center outward in all directions. Unwrap the dough, dust it with flour, and place it on a lightly floured surface. As it warms up it sticks easier and can become hard to work with. Try to work quickly to prevent the dough from warming up. Set the dough in the fridge and leave to rest for at least 2 hours, or overnight. Divide:ĭivide the dough into two equal discs and wrap in plastic wrap. As soon as it does, stop mixing or the pastry will lose its delicate short texture. The dough should just come together into a ball. Add the flour:Īdd the flour all at once and mix on low speed just until incorporated. ![]() Add the egg, almond flour and salt:Īdd the egg, almond flour and salt to the butter mixture and mix until combined. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a rubber spatula, combine the butter and icing sugar and mix until smooth. Pâte Sucrée Combine the butter and sugar: Then, one at a time, pick up each pear half, slice and fan it, and carefully return it to its place with an offset spatula. To avoid making a mess of the frangipane, I find it easier to space the pears evenly by arranging the pear halves on the frangipane before slicing.When cooling, the frangipane will then deflate and collapse. Beating too much air into the frangipane creates air bubbles that make the paste rise during baking. ![]() When mixing the frangipane, avoid overmixing or mixing too vigorously.The extra can be stored in the refrigerator for a few days or in the freezer for up to two months. The recipe for pâte sucrée makes enough for two 9-inch (23cm) tart shells.Wrap the pâte sucrée in plastic and keep it chilled in the fridge as well. After poaching the pears, let them cool and store them in the poaching liquid in the refrigerator. To save time, you can make the poached pears and pâte sucrée ahead of time.If they’re too soft, they might break down during poaching and baking. Make sure the pears are ripe, but still a bit firm.The best pear varieties for baking are Bosc, Anjou, Concorde, Conference or Williams. Choose pears that hold their shape while cooking.The tart traditionally features poached pears, an almond cream (either frangipane or an almond custard), and is covered in crumbled macarons. The Bourdaloue tart was invented in the early 1900s by the famous pastry chef, Coquelin, at La Patisserie Bourdaloue in the Quartier de l’Opéra in Paris. Serve with spoonfuls of crème fraîche.Pear frangipane tart, or ‘tarte Bourdaloue,’ is a French classic: tender poached pears atop rum-infused frangipane all nestled into a crisp pâte sucrée crust. Remove from the tart tins and dust with sifted icing sugar, if liked. Leave to cool for 20 minutes or until ready to serve.Bake at 180☌, 350☏, Gas Mark 4 for 20-25 minutes until golden.Divide between the tart cases, spread into an even layer then sprinkle with the blueberries and flaked almonds. To make the filling, beat the butter and sugar together until light and fluffy, gradually beat in the eggs then stir in the ground almonds and almond essence.Bake for 10 minutes, carefully remove the paper and beans and cook the empty tarts for 5-6 minutes until just beginning to brown around the edges.Line the tart cases with pieces of nonstick baking paper and fill with baking beans or use dried macaroni or other small pasta shapes. Preheat the oven to 190☌, 375☏, Gas Mark 5.Prick the bases with a fork and chill for 15 minutes. Reroll trimmings and make a 6th tart case. Roll out pastry thinly on a surface lightly dusted with flour, arrange 5 tart tins on top, cut out the pastry a little larger than the tins then press into the tins and up the sides, trim the top of the pastry a little above the top of the tins. Lightly butter 6x10 cm (4 inch) loose-bottomed fluted tart tins. ![]()
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