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Archive for June 2011

Lemon thyme poached apricots tart

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前几天下着雨,哪里也去不了,Angela和我两个人在家无所事事,乘着她自己玩耍的空隙做好塔皮扔在冰箱里。前一天买到的apricots很甜,不过还是用lemon thyme syrup poach了一下。趁她下午睡着了,赶紧烤好塔皮,然后抹一层crème d’amande,铺上apricots,送回烤箱继续烤30分钟。




Pierre Herme’s Sweet Tart Dough
285g unsalted butter, at room temperature
150g icing sugar, sifted
100g ground almonds
½ teaspoon salt
½ teaspoon vanilla bean pulp
2 large eggs, at room temperature, lightly beaten
490g all-purpose flour

1.Put the butter and sugar in the bowl with the paddle attachment and beat on low speed until creamy. Add the almond, vanilla and salt, and beat until the mixture is roughly blended. With the mixer still on low, add the eggs,and the flour in three or four additions. Mix just until the ingredients starts come together to form a soft, moist dough that doesn’t clean the sides of the bowl completely but does hold together. Don’t overdo it.
2.Gather the dough into a ball and divide it into three or four pieces. Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days before rolling and baking. At this stage, the dough can be wrapped airtight and frozen for up to a month.
3.For each tart, butter a tart ring and keep it close at hand. Work with one piece of dough at a time; keep the remaining dough in the refrigerator.
4.Working on a lightly floured surface, roll the dough between 1/16 and 1/8 inch thick, lifting it often and making certain that the work surface and the dough are amply floured at all times.
5.Line the tart ring; run your rolling pin across the top of the ring to cut off the excess; patch cracks with scraps. Prick the dough all over with the tines of a fork and chill for at least 30 minutes in the freezer .
6.To bake the crust, preheat the oven to 180°C/ 350°F . Line each crust with parchment paper or aluminium foil and fill with pie weights or dried beans or rice. To partially bake, bake for 18 to 20 minutes, or until lightly coloured. If the crust needs to be fully baked, remove the parchment and pie weights and bake for another 5 to 8 minutes, or until golden. Transfer the crust to a rack to cool.

Written by Faye

June 24, 2011 at 10:01 am

Posted in Pâtisserie