![]() ![]() Photo 7: Cut off any excess with a small pairing knife and place back in the fridge for at least 1 hour, or preferably overnight (or for up to 24 hours).If it gets too soft, place back in the fridge for a few minutes. If the pastry seems to be too hard to easily handle, leave it to come back to room temperature for a few minutes. If it cracks, simply patch it up with your fingers. Gently press the pastry down into the corner of the tart tin to create a 90 degree angle.Photo 6: Remove the baking paper and place the pastry inside a 24 cm (9,5-inch) tart pan, preferably with a removable bottom.Place the rolled pastry in the fridge to chill and rest for at least 1 hour, or up to 24 hours. I recommend using a rolling pin with thickness rings to get an even thickness. Photo 5: roll the pastry to be about about 4 mm (1/6 inch) thick.Cover with a second sheet of baking paper. Bring it together into a ball then slightly press on it to create a disk. ![]() ![]() Place the pastry dough over a large sheet of baking paper or parchment paper.Keep on going until the dough is very smooth. With the palm of your hand, gently press the dough out then pick it back and place back over the centre of the pastry. Traditionally, a technique called " fraisage" is done at this stage. Stop as soon as the dough comes together into a rough mixture to avoid overworking the pastry. Mix until combined, stopping to scrape the side of the bowl if needed. Photo 2: Add the Egg (you can whisk it separately first) and Almond Meal.Cream together for a couple of minutes or until light and smooth. Photo 1: Place the soft Butter and sifted Icing Sugar in the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer).The Sweet Shortcrust Pastry can be prepared in advance and kept in the fridge unbaked for 24 hours, or at room temperature once baked for 24 hours. Poach the apples and place the halves over the almond cream for a soft, melt-in-your-mouth fruit texture.Add more spices such as nutmeg, cardamom or even ginger!.Replace the Almond Meal with Hazelnut Meal for a deeper, earthier flavour.This will give the dessert a beautiful shine, but is completely optional. I prepared a simple syrup (made from water, sugar and vanilla) to brush over the apples once out of the oven. To finish the tart, I added some flaked almonds. Butter: melted to be brushed over the apples before baking.See FAQs section below for the best apple variety. Apples: you might need 2 to 3 apples, depending on their sizes and how much apple you want to add to the tart.Optionally, you can also add a little bit of Vanilla Extract or Almond Extract to the filling for a stronger flavour. Cinnamon: optional, but a great way to add lots of flavours to the apple frangipane tart.Almond flour will work too but it will give you a slightly different texture with less of a crunch. Almond Meal: you can use both blanched or un-blanched almond meal made from corse ground almonds.Ideally, you want the same weight of eggs than butter and almond meal. Egg: medium to large sized eggs, at room temperature.Butter: Unsalted and very Soft (at room temperature).Dry Ingredients: a mix of Almond Meal (or Almond Flour), Plain / All-Purpose Flour and a pinch of Fine Salt.Wet Ingredients: very soft unsalted Butter, Icing Sugar (or Confectioner's Sugar) and an Egg (medium to large size, at room temperature).Scroll down to recipe card below for all quantitiesįor the Sweet Shorcrust Pastry ( Pâte Sucrée) In classic French Pastry, a frangipane cream is actually made from combining an almond cream and pastry cream. The word "frangipane" refers more to the name of the dessert than to the almond cream filling here. It is a real crowd pleasing dessert! What is a Frangipane TartĪ Frangipane Tart is a classic French dessert that combines a pastry crust filled with an almond cream filling (sometimes called frangipane filling) and topped with some fruits like Apples, Pears ( Pear Frangipane Tartlets) or even Peach ( Peach Frangipane Tart) and Apricots ( Apricot Frangipane Tart). From the sweet and spicy almond filling to the fresh, slightly crunchy apple topping and the crispy, cookie-like sweet pastry crust. The apple tart offers a great combination of flavours and textures. It uses similar components with the crispy pastry shell ( Pâte Sucrée) and moist almond cream filling, but the fresh apple slices add a delicious crunch to the recipe. This Apple Frangipane Tart is a delicious and fun twist on the classic French Pear Frangipane Tart ( Tarte Bourdaloue). It is a beautiful, elegant and comforting dessert that is perfect for afternoon tea, a dinner party or to serve for the Holidays. This Apple Frangipane Tart combines a buttery Sweet Shortcrust Pastry (Pâte Sucrée), Cinnamon Almond Cream Filling and fresh Apple slices.
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