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Full Online Book HomeLearning KitchenDesserts - Tart - Frangipane Tart With Strawberries And Raspberries
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Desserts - Tart -  Frangipane Tart With Strawberries And Raspberries Post by :internetbiz Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2606

Click below to download : Desserts - Tart - Frangipane Tart With Strawberries And Raspberries (Format : PDF)

Desserts - Tart - Frangipane Tart With Strawberries And Raspberries

1 recipe pâte brisée (recipe follows)
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup blanched almonds, ground fine
1 teaspoon almond extract
1 tablespoon Amaretto
1 tablespoon all-purpose flour
2 cups strawberries, hulled
2 cups raspberries, picked over and rinsed
1/4 cup strawberry or raspberry jam, melted and strained

Pâte Brisée:
1-1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane.

In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool.

Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.

In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
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Desserts - T  Fruit Tarts Desserts - T Fruit Tarts

Desserts - T  Fruit Tarts
1 4 oz pkg instant vanilla pudding mix 1 c heavy whipping cream 1 c cold water 1 tsp almond flavoring Ready made pie shell or small tartlet shells Fruit, in season: fresh berries, kiwi, peaches, etc. Glaze: 1/4 c apple or peach jelly 1/4 c hot water In a mixing bowl, mix the whipping cream with water and pudding mix on low speed for 3-5 minutes. Add almond flavor. Pour into pie shells. Top with sliced fruit or whole berries.

Desserts - English Butter Tarts Desserts - English Butter Tarts

Desserts - English Butter Tarts
Crust: 2 cups flour 1/2 teaspoon salt 3/4 cup vegetable shortening 1 Tablespoon vinegar 5 tablespoons ice water Filling: 1 egg 1 cup light brown sugar 1 Tablespoon vinegar 1/2 teaspoon vanilla 1/4 cup melted butter, no substitutes 1/2 cup dried currants or raisins Preheat oven to 400° F.Crust: Mix flour and salt.Cut in shortening using a pastry blender. Mix vinegar into ice water, then stir into flour mixture. Knead 10 times to thoroughly mix and form a ball of dough. Refrigerate 30 minutes or more. Roll out 1/8 inch on a floured surface