1/17/2024 0 Comments Plum tart with almond flour crustThe resulting crust turned out deliciously crumbly and nutty, perfect accompaniment to peaches and plums. I changed cornmeal to ground almond, reduced butter a little bit (could have reduced more) and used a full egg to make a Peach-Plum Almond Tart. I decided to make a few changes to the crust and my instinct was right. Let sit at room temperature until softened, about 45 minutes. Cut 6 tablespoons unsalted butter into 3 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). I didn’t like the crust which had cornmeal.īut this time, I was leafing through the book and this tart caught my eye again. Arrange a rack in the middle of the oven and heat the oven to 375F. In fact, I decided last year that I wouldn’t make it again. It was a good, solid tart, but I was not in love with it. Then I remembered that I also made a tart last year that I found in Martha Stewart’s Pies and Tarts book. Nonetheless, I’ve made my Quick and Easy cake again, I also made Peach Cookies and ate quite a few juicy and sweet peaches. It tasted delicious, but wasn’t as satisfying as picking your own. I was sad. We then stopped at a roadside fruit stand to get more fresh Niagara fruit. We were in and out in less than half an hour. ![]() After a really boring 3-hour drive to the farm in a heavy traffic, we got to the place only to find out that they had just peaches for picking. We went a week earlier than we usually go and I did not check the schedule on their website. However, the trip to the farm was very anti-climatic. A few years ago I made an amazing Nectarine Jam, last year I made nectarine Quick and Easy cake, and peach pancakes. I then would spend days baking, peeling, canning and the kitchen would smell of sugar and vanilla. Scatter the butter pieces over the top and drizzle with the vanilla extract. In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt. For stone fruit I would go to Cherry Avenue Farms in the Niagara region to get juicy peaches and nectarines, plump and sweet plums and delicious pears. Position a rack in the center of the oven and preheat to 350F. I guess it reminds me of my childhood and I try to go once a year. Add the oil and egg and pulse a few more times until a dough forms. In a small food processor, pulse the almond flour and the salt until combined. I love going to various farms to pick fresh berries and fruit. Line the bottom of a 9-inch tart pan with parchment paper. Great to enjoy during summer with some cold whipped cream. Store any leftovers, well wrapped, at room temperature for several days freeze for longer storage.Peach-Plum Almond Tart is deliciously crumbly and nutty, perfect accompaniment to peaches and plums. Move the slices to the tart, fanning them atop the filling and positioning them to run from one end of the tart to the other. Press them down gently to adhere.īrush the pears with melted butter and sprinkle with white sparkling sugar.īake the tart for 40 to 45 minutes, until the top is lightly browned. Slice the pear halves horizontally into 1/2" slices for easiest handling, don't separate the slices. To assemble the tart: Spread the filling in the bottom of the crust. To make the filling: Beat together the butter, salt, sugar, flour, and almond extract.īeat in the eggs, then add the almond flour, stirring just to combine. Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan prick it all over with a fork.Ĭhill the crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18 to 22 minutes. ![]() To make the crust: Beat together the sugar, butter, salt, and flavorings.Īdd the flours, stirring to make crumbs that cling together when squeezed.
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