Spread the frangipane on the dough, st opping about 1 1/2-inches from the outer edge on all sides.Ģ. Transfer the nuts to a food processor, add the 1/4 cup sugar, eg g, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Roast the hazelnuts on a cookie sheet for 7 or 8 minutes in the oven (180° C/350° F). Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.ġ. R oll the dough out onto a lightly floured surface into a rectangle about 15-inches lon g by 10-inches wide (see remarks), with rough edges. Line a cookie sheet or jelly roll pan with parchment or a silicon pa d. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat di sh shape. Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Slightly adapted by Rosa Rosa's Yummy Yums 2010.ġ 1/4 Cups All-purpose flour, plus more for dustingĨ Tbs (1 stick) Unsalted butter, very cold and cut into thin slicesĢ. Recipe found on Food Network, courtesy of Jacques Pepin. This one i s classy and will rock your world like no other!!!! It is not the usual basic, dry and bland tart that you can encounter most times. This " Apple Tart With Hazelnut Frangipani" is decadent and has a lo t of character. It's crust is sinfully crispy, flaky and buttery, the frangipani is delightfully nutty and fragrant, the apples are fantastically tart, moist and richly perfumed and the apricot jam with Ca lvados adds an interestingly subtle twist to the whole. I really recommend it as it is amazing and really flavorful. So, I roamed the internet - as I always do when looking for ideas or recipes - and I came across Jacque Pépin's fabulous " Apple Tart With Hazelnut Fr angipan i". The next step was searching for a recipe that would come out a lit tle of the ordinary. Try to figure this out.Īnyway, after having enjoyed my juicy, crunchy and fragrant daily evening G ranny Smith in front of one of my favorite TV shows ( Entourage for now), it struck me th at t here was no way I was not going to put those tasty fruits to use next time I was going to bake. The strangest thing is that I eat apples on a daily basis and love apple tarts. Well, as irresistible as an apple tart can be, yet for no explainable reason, this year, I have not baked any. I mean, who doesn't l ove a good apple pie, tarte Tatin or just a simple old-f ashioned apple tart? I don't know many that'd refuse a slice of that treat. Everybody loves apple tart! In affirming that it is the queen of winter tarts, I'm pretty sure that I'm not wrong and that none of you will argue with me.
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