Vol De Nuit 午夜飞行

Lemon thyme poached apricots tart

with 17 comments

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。

烤好的塔还在rack上凉着,Angela就已经醒了,她好奇的爬到桌子上,认真研究着面前的塔。小手在上面戳来戳去,找不到下手的地方,最后总算拿起一片apricot放进嘴里。不过她似乎更喜欢塔皮,香香脆脆酥酥的,还有杏仁的香味。

雨天在家里弄点吃的,有点小幸福的感觉,不过遗憾的是照片就没有那么幸福了。雨天的阴霾也蔓延到照片里,有点无奈。塔皮用的PH的食谱,要的吱声哦。

 

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

17 Responses

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  1. 喜欢看你做这些看似简单的点心,每次都让我觉得既素净又艳丽。我新买了台湾出的那本PH的食谱,不过上面的面粉总是语焉不详。你这个栽塔皮用的是低粉吗?

    jinnieinflorida

    June 24, 2011 at 11:08 pm

    • 你可不可以不要每次都这样夸我,脸红Ing…
      我一般都是用AP flour的,如果recipe call for cake flour我才用,这里用的也是AP.
      PH哪本书出中文版了?

      Faye

      July 2, 2011 at 5:54 am

      • 别紧张哈。没特意夸你,就是这么感觉的啊。
        楼下的说的对,就是大师糕点,台湾大境文化出版的。La Larousse des Desserts.
        这个塔皮很好啊,可以在上面放任意的时令水果。我手痒了,一定要试试!

        jinnieinflorida

        July 7, 2011 at 12:36 am

  2. 想要塔皮方子.

    mihu

    June 27, 2011 at 1:35 am

  3. 吱一声,想要塔皮的方子,谢谢,麻烦您了

    rene

    June 27, 2011 at 3:41 am

  4. 一直好想请教您。照片都用自然光拍的吗?好喜欢您拍的食物照。看了好想吃哦!

    fishymoonie

    July 1, 2011 at 6:49 am

    • 谢谢!
      嗯,都是自然光拍的,不过有时没法控制,天气不好照片也不好。

      Faye

      July 2, 2011 at 5:58 am

  5. 谢谢~
    国内出版了《大师高点》。就是PH 的,不知道是不是这个呢?
    真心喜欢第一张,杏,拍照真喜欢~

    mihu

    July 3, 2011 at 8:58 pm

  6. 想请教下:½ teaspoon vanilla bean pulp
    什么香草油?

    mihu

    July 3, 2011 at 9:01 pm

    • 就是香草籽,也可以用香草精代替的。
      大师糕点?没听说过,是法语版的哪本书?

      Faye

      July 4, 2011 at 11:00 pm

  7. 这本http://item.taobao.com/item.htm?id=9095928886&,封面是马卡龙那本

    mihu

    July 7, 2011 at 12:27 am

  8. 哇,真是太喜欢你的博客了

    nicole

    July 11, 2011 at 2:29 am

  9. 无意中闯入,真是太喜欢了。求教~ butter a tart ring ,是什么意思啊?

    eosthor

    July 25, 2011 at 4:36 pm

  10. 好久不见,可好?

    svetastys

    August 1, 2011 at 10:13 pm

  11. 初访贵部落格,真实让人感到惊艳。好漂亮的照片, 配上让人读了很舒服的文采。即使是雨天,读了心里还是暖暖的。

    lemon thyme 在 poached 了过后,香味依然附着在apricots上吗?要poach 多久呢?这种桃子类 (stone fruits) 的水果都似乎不太耐煮。

    Alan (travellingfoodies)

    August 4, 2011 at 12:34 am


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