tag:blogger.com,1999:blog-1421273859233545038.post1906238867247019829..comments2023-10-12T03:16:57.393-07:00Comments on Be. Baking: Pastry School GraduationBecky Vayohttp://www.blogger.com/profile/10153688724511588006noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1421273859233545038.post-31940048237355589852009-10-26T19:17:17.940-07:002009-10-26T19:17:17.940-07:00Thanks a lot - I will definitely do it soon:)
It s...Thanks a lot - I will definitely do it soon:)<br />It sounds very similar to Apricot tart I like to do, but filling has cream and honey in it. I will try yours - it looks so wonderful!<br /><br />Again - thanks!leto3000https://www.blogger.com/profile/17658767784751064341noreply@blogger.comtag:blogger.com,1999:blog-1421273859233545038.post-7466066767027322112009-10-26T17:18:27.185-07:002009-10-26T17:18:27.185-07:00Hi Leto3000,
Oh, what fun...I'm so glad you f...Hi Leto3000,<br /><br />Oh, what fun...I'm so glad you found my blog. Right you are, that is a Plum Tart indeed. I'm more than happy to share the recipe for it. In fact, I'll go ahead and add it to the original post as well.<br /><br />Plum Frangipane Tart<br /><br />Almond Tart Dough:<br />1 1/4 cups all purpose flour<br />1/2 cup slivered blanched almonds<br />1/4 cup sugar<br />1/4 teaspoon salt<br />1 stick chilled unsalted butter, cut into pieces<br />1/4 teaspoon almond extract<br />~2 tablespoons ice water<br /><br />Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.<br /><br />Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess and dock the bottom of the dough with a fork. Freeze crust 15 minutes. <br /><br />Bake the crust 10 minutes. Continue to bake until crust is pale golden, about 12 minutes. Cool crust for about 15 minutes.<br /><br />Filling:<br />3/4 cup slivered blanched almonds<br />1/2 cup sugar<br />1/8 teaspoon salt<br />1 stick room-temperature unsalted butter<br />2 eggs<br />2 Tbsp flour<br />2-3 drops almond extract<br />4 large plums, pitted and cut into thin slices <br /><br />Grind the almonds with the sugar and salt in a food processor until the almonds are finely ground. Add the softened butter and process (scrape down from food processor sides if needed). Add eggs one at a time, making sure first egg is thoroughly mixed before adding the next. Add the flour and almond extract and mix well.<br /><br />Fill cooled tart shell with almond filling, leaving 1/4 inch margin on the rim of the pastry (this leaves room for filling to expand). Then, push plum slices into the filling and bake at 375 degrees for 35-45 minutes until nicely browned. Transfer to a rack.<br /><br />Glaze:<br />1/4 cup apricot preserves<br />2 teaspoons water<br /><br /><br />Stir apricot jam with the water in small saucepan over medium heat until mixture boils. Strain the glaze into small bowl. Brush glaze generously over plums. Cool tart completely.Becky Vayohttps://www.blogger.com/profile/10153688724511588006noreply@blogger.comtag:blogger.com,1999:blog-1421273859233545038.post-10001814729848938842009-10-25T21:39:46.715-07:002009-10-25T21:39:46.715-07:00and congratulations with your graduation!:)and congratulations with your graduation!:)leto3000https://www.blogger.com/profile/17658767784751064341noreply@blogger.comtag:blogger.com,1999:blog-1421273859233545038.post-87716846196233852282009-10-25T21:38:34.883-07:002009-10-25T21:38:34.883-07:00Hello Becky,
I just accidentally got to your blog...Hello Becky,<br /><br />I just accidentally got to your blog and it was a big surprise. Your pastry looks gorgeous!<br /><br />The big round tart on the last photo - is it a Plum Tart? <br />Can you give a recipe for it?<br /><br />Thank you,leto3000https://www.blogger.com/profile/17658767784751064341noreply@blogger.com