מותר להשוויץ בנסיכה?
טארט שזיפים בקרם שקדים
לי לוקח כל כך הרבה זמן לקרוא ספר בישול, שפעמים רבות כשמגיעה לסוף שוכחת מה רציתי להכין. הנסיכה שלנו, לעומת זאת, פותחת ספר בעמוד מעניין, ומכינה.
כך יצא שהיא הייתה הראשונה לאפות עוגה על פי מתכון של תומס קלר.
עברתי אתה על חלק מההוראות, כי מתכון מורכב, אך להוציא דיון קצר הכינה בעצמה הכל.
בצק הפאי הוא מהטעימים שאכלתי מעודי (והנסיכה מכחנה לנו פאי פירות קיצי, לפי כל מיני מתכונים, בכל שבוע כך שטעמתי הרבה לאחרונה) והשזיפים נותנים לו מראה קסום ומלכותי.
ממליצה לנסות, אפילו עם קלתית קנויה, פעם בשנה.
מעתיקה את המתכון מאחד הבלוגים (joanne eats well withothers) בו מופיע. אם יש עניין, אתרגם בשבוע הבא, בל"נד (לא בא לי לעשות זאת לחינם כי המתכון ארוך). שימו לב (מופיע לאחר רשימת החומרים) שנדרשת חצי מכמות בצק הקלתית.
plum and almond cream tart/Thomas Keller-Bouchon Bakery
Yield: 6-8 servings
Serving Size: 1 slice
A stunning fruit tart filled with a rich almond cream and juicy plum filling.
INGREDIENTS
For the pate sucree
For the almond cream
For the tart
375 grams (2 2/3 cups) all purpose flour
46 grams (1/4 cup+2 1/2 tbsp) + 94 grams (3/4 cup+1 tbsp) powdered sugar, divided
47 grams (1/4 cup+3 tbsp) almond flour
225 grams (8 oz) unsalted butter, at room temperature
56 grams (3 1/2 tbsp) eggs
73 grams (1/2 cup+2 1/2 tbsp) almond flour
7 grams (2 1/4 tsp) all purpose flour
73 grams (2.5 oz) unsalted butter, at room temperature
73 grams (1/2 cup+2 tbsp) powdered sugar
44 grams (2 tbsp+2 tsp) eggs
1/2 recipe pate sucree
1 recipe almond cream
4-5 medium plums or pluots
INSTRUCTIONS
For the crust, place all the flour in a medium bowl. Sift the almond flour and 46 grams of powdered sugar into the bowl, breaking up any lumps that had formed. Whisk to combine.
Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat it on low speed until it is the consistency of mayonnaise. Sift in the remaining powdered sugar and pulse to combine, then beat on medium-low for 1 minute or until combined and fluffy. Scrape down the bowl.
Add the dry ingredients to the mixing bowl in two additions, mixing each time until just combined. Scrape to incorporate any dry ingredients. Mix the eggs in on low speed until just combined.
Transfer the dough to a cutting board or work surface. Use the heel of your hand to smear it and work it together. Divide the dough in half and form each into a 4x6 rectangle. Wrap each in plastic wrap. Store one in the freezer to use for another tart or pastry and store one in the refrigerator until firm, at least 2 hours.
Roll out the dough by putting it between two sheets of parchment paper and rolling it into a round that is about 11 inches in diameter. Fold the dough over the rim of an 8-inch Tart Ring that is sitting on a parchment lined baking sheet.. Don't worry if it cracks or comes a part a bit, just piece it back together with any overhanging dough.
Remove the excess dough and freeze for 30 minutes or refrigerate for an hour.
Meanwhile, prepare the almond cream. Sift the almond flour into a medium bowl, breaking up any lumps. Whisk together with the all purpose flour.
Put the butter in the bowl of a stand mixer fitted with a paddle attachment and mix on medium-low, until it is the consistency of mayonnaise. Sift in the powdered sugar and mix on low until incorporated, then increase the speed to medium-low and mix until fluffy, 2-3 minutes. Scrape down the bowl.
Add the almond-flour mix to the stand mixer in two additions, pulsing until just incorporated. Scrape the bottom of the bowl.
Add the eggs and mix on low speed until combined and smooth. Transfer to a bowl and cover with plastic wrap. Refrigerate until cold, about 2 hours.
Preheat oven to 350.
Spoon the almond cream in the center of the now chilled tart dough and spread so that it fills the tart crust.
Cut the plums into 1/8-inch thick wedges. Arrange a ring of plum slices around the outer edge of the crust so that they are facing the same direction and overlap by about two-thirds. Continue with inner, concentric layers, until the center of the tart is filled with plum slices.
Bake for 45-60 minutes, or until the crust is well browned, the filling is set, and the plums are soft and juicy. Allow to cool completely before serving.
לי לוקח כל כך הרבה זמן לקרוא ספר בישול, שפעמים רבות כשמגיעה לסוף שוכחת מה רציתי להכין. הנסיכה שלנו, לעומת זאת, פותחת ספר בעמוד מעניין, ומכינה.
כך יצא שהיא הייתה הראשונה לאפות עוגה על פי מתכון של תומס קלר.
עברתי אתה על חלק מההוראות, כי מתכון מורכב, אך להוציא דיון קצר הכינה בעצמה הכל.
בצק הפאי הוא מהטעימים שאכלתי מעודי (והנסיכה מכחנה לנו פאי פירות קיצי, לפי כל מיני מתכונים, בכל שבוע כך שטעמתי הרבה לאחרונה) והשזיפים נותנים לו מראה קסום ומלכותי.
ממליצה לנסות, אפילו עם קלתית קנויה, פעם בשנה.
מעתיקה את המתכון מאחד הבלוגים (joanne eats well withothers) בו מופיע. אם יש עניין, אתרגם בשבוע הבא, בל"נד (לא בא לי לעשות זאת לחינם כי המתכון ארוך). שימו לב (מופיע לאחר רשימת החומרים) שנדרשת חצי מכמות בצק הקלתית.
plum and almond cream tart/Thomas Keller-Bouchon Bakery
Yield: 6-8 servings
Serving Size: 1 slice
A stunning fruit tart filled with a rich almond cream and juicy plum filling.
INGREDIENTS
For the pate sucree
For the almond cream
For the tart
375 grams (2 2/3 cups) all purpose flour
46 grams (1/4 cup+2 1/2 tbsp) + 94 grams (3/4 cup+1 tbsp) powdered sugar, divided
47 grams (1/4 cup+3 tbsp) almond flour
225 grams (8 oz) unsalted butter, at room temperature
56 grams (3 1/2 tbsp) eggs
73 grams (1/2 cup+2 1/2 tbsp) almond flour
7 grams (2 1/4 tsp) all purpose flour
73 grams (2.5 oz) unsalted butter, at room temperature
73 grams (1/2 cup+2 tbsp) powdered sugar
44 grams (2 tbsp+2 tsp) eggs
1/2 recipe pate sucree
1 recipe almond cream
4-5 medium plums or pluots
INSTRUCTIONS
For the crust, place all the flour in a medium bowl. Sift the almond flour and 46 grams of powdered sugar into the bowl, breaking up any lumps that had formed. Whisk to combine.
Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat it on low speed until it is the consistency of mayonnaise. Sift in the remaining powdered sugar and pulse to combine, then beat on medium-low for 1 minute or until combined and fluffy. Scrape down the bowl.
Add the dry ingredients to the mixing bowl in two additions, mixing each time until just combined. Scrape to incorporate any dry ingredients. Mix the eggs in on low speed until just combined.
Transfer the dough to a cutting board or work surface. Use the heel of your hand to smear it and work it together. Divide the dough in half and form each into a 4x6 rectangle. Wrap each in plastic wrap. Store one in the freezer to use for another tart or pastry and store one in the refrigerator until firm, at least 2 hours.
Roll out the dough by putting it between two sheets of parchment paper and rolling it into a round that is about 11 inches in diameter. Fold the dough over the rim of an 8-inch Tart Ring that is sitting on a parchment lined baking sheet.. Don't worry if it cracks or comes a part a bit, just piece it back together with any overhanging dough.
Remove the excess dough and freeze for 30 minutes or refrigerate for an hour.
Meanwhile, prepare the almond cream. Sift the almond flour into a medium bowl, breaking up any lumps. Whisk together with the all purpose flour.
Put the butter in the bowl of a stand mixer fitted with a paddle attachment and mix on medium-low, until it is the consistency of mayonnaise. Sift in the powdered sugar and mix on low until incorporated, then increase the speed to medium-low and mix until fluffy, 2-3 minutes. Scrape down the bowl.
Add the almond-flour mix to the stand mixer in two additions, pulsing until just incorporated. Scrape the bottom of the bowl.
Add the eggs and mix on low speed until combined and smooth. Transfer to a bowl and cover with plastic wrap. Refrigerate until cold, about 2 hours.
Preheat oven to 350.
Spoon the almond cream in the center of the now chilled tart dough and spread so that it fills the tart crust.
Cut the plums into 1/8-inch thick wedges. Arrange a ring of plum slices around the outer edge of the crust so that they are facing the same direction and overlap by about two-thirds. Continue with inner, concentric layers, until the center of the tart is filled with plum slices.
Bake for 45-60 minutes, or until the crust is well browned, the filling is set, and the plums are soft and juicy. Allow to cool completely before serving.
