Tarte aux Pignons, Mûres et Frangipane

 

Difficulty:

Prep Time : 2 hours (+ Overnight)

Cook Time :  30-35 minutes


Ingredients:


Pate Sucrée (Sweet Tart Dough):

Yields: 450g dough

½ cup (120g) Butter, in 1” cubes at room temperature

½ cup (70g)Confectioner’s Sugar

½ tspVanilla extract or ½ bean

¼ tsp.Fleur de Sel

1 ea.Egg

¼ cup (25g)Almond Flour

1 2/3 c. (200g)AP Flour 


Confiture de Mûres (Blackberry Jam):

Yields: 2 ½ cups jam

4 cups (500g)Blackberries, washed & dried

1 cup (250g)Sugar

½ ea.Lemon zest

2 Tbsp. (30g)Lemon Juice

1 ¼ tsp. (10g)Powdered Fruit Pectin

Frangipane:

Yields: 3/4 cup cream

½ cup (50g)Almond Flour

¼ cup (40g)Sugar

3 Tbsp.(45g)Butter, soft

1 Tbsp. (5g)AP Flour

1 ea.Egg, room temp.

1 tspOrange Zest, finely chopped

1 Tbsp.(5g)Orange juice

Optional Side:  0% Fromage Blanc or Greek Yogurt with Honey


Technique (Dough):

•Add butter to mixer bowl and work with paddle until soft.

•Add one at a time while mixing: sifted confectioner’s sugar, Fleur de Sel, Vanilla, and egg. 
•Gradually add almond flour, then AP Flour.  Once it comes together, scrape down and form a flat disc and wrap in plastic film.  Rest in refrigerator for a minimum of two hours or overnight.
•When thoroughly chilled, preheat oven to 340ºF/170ºC.

•Wash/dry/flour your countertop, and roll out dough, flipping over and re-flouring surface every 2-3 stroked with the rolling pin.

•Once the dough is round in shape and approximately 1/8”/3mm thick, lightly butter the tart pan and gently press in dough.  Don’t worry if the dough breaks; just patch it back together and make sure you work it well into the corners and scalloped edges.

•Save extra dough wrapped in plastic film for future use.

•Cut a round piece of parchment paper and place over dough, gently folding edges against corners.  Fill with dried rice or beans and blind bake for 20 minutes, turning half-way through.

  1. •Remove from oven and reserve beans/rice for future use.  Cook for 5-10 more minutes until the crust is firm in the center and cool.


Technique (Confiture):

  1. •Wash and drain blackberries, then combine with sugar in a bowl and leave overnight in refrigerator.

  2. •Add berries and sugar to a pot over low heat and stir with a wooden spoon until sugar is dissolved (25 min.)

  3. •Use a large fork or a mashing tool to gently break down berries, removing large lumps.

•Activate Pectin according to package directions (mix with calcium water) and add to confiture.

•Place a small plate in the freezer and when ready to test consistency, put a small spoon of confiture on the cold plate and hold at an incline.  When it does not run more than an inch, remove from heat and cool in a glass jar in the refrigerator.



Technique (Frangipane):

•Combine all ingredients, except egg in mixer bowl with paddle at medium speed.

  1. •Add egg and continue to mix for 1 minute until well incorporated, then set aside at room temperature.


Assembly:

  1. •Preheat oven to 340ºF/170ºC.

  2. •Spread 1 cup (200g) confiture over the bottom of the tart shell.

•Then gently spread or pipe ¾ cup (180g) of Frangipane in a very thin layer, taking care not to disturb the jam. Smooth with an offset spatula.
•Sprinkle pine nuts evenly over surface and bake for 10-12 minutes, turn, then switch oven to Low Broil for 3-4 minutes, keeping a close eye not to burn. 

  1. •Pine nuts should be golden color;  Rest in a cool place until cool then serve with a spoon of 0% Fromage Blanc or Greek Yogurt with honey.


 

Monday, Nov 07, 2011

 
 
Made on a Mac