spicyspot.blogg.se - 200 grams to cups almond flour

Add the flour, vanilla extract, rum and salt and mix until combined. Add the eggs one at a time, making sure that each egg is incorporated before adding the next. Add the almond flour and mix until combined. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together at medium speed until well-combined and smooth, about 2 minutes.Set the pan on a wire rack and allow to cool while you make the Almond Cream. Bake the unlined tart shell for another 5 minutes, just until the bottom no longer looks raw. Remove the pan from the oven and carefully remove the paper and weights. Fill the lined tart shell with pie weights or dried beans and bake until the edges of the shell just begin to color, 18 to 20 minutes. Place the frozen tart shell on a baking sheet and line the dough with a piece of parchment paper (or butter the shiny side of foil and place the buttered side down, against the dough).Meanwhile, position a rack in the center of the oven and preheat the oven to 375˚F. Prick the bottom of the tart shell all over with a fork at 1-inch intervals. Roll the pin over the top of the tart pan to remove the excess dough. Gently press the dough into the bottom and up the sides of the pan. Roll the dough up on the rolling pin and transfer it to an 11-inch tart pan with a removable bottom. (If your kitchen is warm and the dough gets too soft, transfer the dough and paper to a baking sheet and refrigerate until it has firmed up, about 20 minutes.) Peel off the top piece of paper, flip the dough and peel off the other piece of paper. Roll the dough out to a 14-inch round, flipping the paper occasionally.

Unwrap the dough and place it between two sheets of parchment or waxed paper.

(You poach the pears in advance and store them in the syrup in the refrigerator for up to 3 days.) Remove the pan from the heat and let the pears cool in the syrup. Add the pear halves and cook until at a low simmer until tender, about 10 minutes, turning the pears halfway through cooking. Place over medium heat and bring to a simmer, stirring to dissolve the sugar.

In a large saucepan, combine the water, lemon juice, sugar, cinnamon stick, cloves and salt.

Wrap the disc in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Turn the dough out onto a work surface and shape into a thick disc. In a small bowl, whisk together the egg yolk and heavy cream and, while the machine is running, add to the flour mixture, blending until the dough just begins to come together. Scatter the butter cubes on top and pulse until the mixture resembles coarse meal.

Place the flour, confectioners’ sugar and salt in the bowl of a food processor and pulse to combine.

1/3 cup (28 grams) sliced blanched almonds, lightly toasted.

1/3 cup (106 grams) apricot jam or preserves.

2 teaspoons dark rum (this is optional, but so good! I like Mount Gay brand).

2 tablespoons (16 grams) all-purpose flour.

1 ½ cups (150 grams) super-fine almond flour.

10 tablespoons (142 grams) unsalted butter, softened.

3 medium-size, ripe but firm Bosc pears, peeled, cut in half lengthwise, cored and stems removed.

2 tablespoons (30 grams) freshly squeezed lemon juice.

1 1/2 tablespoons (22 grams) heavy cream.9 tablespoons (127 grams) unsalted butter, cut into ½-inch cubes and frozen for 15 minutes.2/3 cup (64 grams) confectioners’ sugar.

Makes one 11-inch tart, serving 8 to 10 Ingredients To simplify things, I like to make the tart dough, poached pears and almond cream one day, and then assemble and bake the tart the day I’m serving it. The delicate flavor and texture of the pears is an ideal match for the light and nutty almond cake, and just right for the fall season. In this classic French tart, poached pear halves are thinly sliced and baked into a soft, frangipane filling, then glazed with a glossy apricot nappage and decorated with lightly toasted sliced almonds.