Tuesday, July 13, 2010

note to self regarding plum and frangipane* tart:

next time a recipe reads, "Although sophisticated in taste and appearance, it takes only minutes to make.", make sure you purchase the called for 1 cup blanched** almonds rather than blanching them by hand, and also have the "Rich Tart Pastry"*** already made...otherwise, it takes minimum 180 minutes to make...

**blanch = to scald briefly and then drain, as peaches or almonds, to facilitate removal of skins

***Rich Tart Pastry (courtesy Williams-Sonoma Essentials of Baking)
1 1/4 cups all-purpose flour
1/2 cup confectioners sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
2 large egg yolks
1 tablespoon heavy cream
In a large bowl, sift together the flour, confectioners sugar, and salt. Scatter the butter pieces over the flour mixture and toss with your fingers or a fork to coat with the flour. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, course crumbs the size of large peas. In a small bowl, lightly beat the egg yolks with the fork, then stir in the cream until blended. Drizzle egg mixture over the flour until the dough is evenly moist and comes together in a smooth mass. On a work surface, shape the dough into a 6-inch disk. Wrap in plastic wrap and refrigerate until firm, at least 45 minutes or for up to overnight.