![]() Mix until the butter is the size of small peas. Use a pastry blender or a fork to mix the butter into the flour mixture. In a large bowl, combine the flour, sugar, and salt.Place the water in a small bowl and refrigerate.So, if you’ve got fresh peaches or blueberries or some other favorite, try a little experimenting with one or more fruits to find your favorite version.įind more pie recipes in the Recipe Index. A little almond paste followed by fresh plums, sugar, and flour. If you can roll out your dough into something resembling a circle, you’ve got this. No matter what you call it, if you have pie crust angst, then this kind of tart is the way to go. This kind of free-form tart is also called a galette in the French world of baking. Who’s with me?Ĭrostata simply means tart. We get far too caught up in making our food look good when what’s most important is that it tastes good. At some point, I accepted that they just aren’t always perfect. I always hated when I would make a pie crust that just didn’t look as nice as I wanted. I’ve had a long-standing love/hate relationship with pie crust. When I spotted some beautiful plums at a local market, I knew that I had to try to replicate it. Since that class, I’ve had daydreams about that crostata. There were delicious dishes like Polenta Bites with Arugula Pesto, Farro Salad, Grilled Marinated Steak with Salsa Verde, and a Plum Crostata. We worked in groups to make some amazing food. So, I was very excited for the chance to learn how to make some new Italian dishes. And, Italian food is one of my favorites. This blog is all about baking, of course, but I do love cooking as well. Shortly after that, I got to take an Italy al Fresco cooking class at Sur la Table. Cool completely and serve.I’m so excited to share another Haagen Dazs Moment for Me with you! If you’ve been following the fun, you’ll remember my first Moment for Me involved a Jams, Jellies, and Preserving class. Add as many plums as you can because they will shrink when baking.Bake 1 hour until crust is browned, filling is set and plums are soft and juicy. Arrange the remaining slices to fill the center of the tart. Continue with a second ring that slightly overlaps the first. Arrange a ring of plum slices, facing the same direction and each one overlapping the previous slice by about two-thirds, around the edge of the tart shell. Transfer to a container and set aside.įor the tart: Spread the almond cream into the bottom of the tart shell. In another small bowl, mix both flours, then add to the almond cream and mix to combine. Crack the egg into a small bowl and add to the cream mixture. Split the remaining vanilla bean and add to the cream mixture. Beat on low/medium speed until butter is soft and creamy. Freeze for 30 minutes.įor the almond cream: Place butter and powdered sugar into the bowl of a stand mixer fitted with a paddle attachment. Roll out the dough on a lightly floured surface and place into a 8 ¾-inch tart ring (note: there will be extra dough which you can roll out for a smaller tart). Pre-heat oven to 350 degrees F.Line a sheet pan with parchment paper. Wrap in plastic and chill 1-1 ½ hours until firm. ![]() Transfer dough to a work surface and shape into a 4 by 6 rectangle, ¾-inch thick. Cut 1/4 of the the vanilla bean in half and scrape the seeds into the mixture and continue beating for 30 for seconds to distribute the beans. Crack the egg into a bowl then add to the dough and mix for 30 seconds (dough may look "broken" which is okay). Add the almond flour followed by the all-purpose flour and mix for another 1-2 minutes. Beat on low/medium speed soft and creamy, 1-2 minutes. For the pâte sucrée: Place butter and powdered sugar into the bowl of a stand mixer fitted with a paddle attachment.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |