Benjamina Ebuehi의 카라멜 아몬드 메밀 타르트 레시피

he sweet almond topping on this tart was inspired by toscakaka, 몇 년 전 사랑에 빠진 유쾌한 스웨덴 아몬드 케이크. 갈색 설탕의 버터 믹스, toasted almonds and cream comes together to create a shell-like layer that sits on top of a soft, frangipane filling. Buckwheat flour is my go-to when seeking out a gluten-free option for pastry because it’s not too difficult to work with and brings such a nutty, earthy flavour.

예습 45 분
Chill 1 시간 30 분 +
1 시간 10 분
봉사 10-12

For the pastry
185g buckwheat flour
60g 착빙 설탕
¼ tsp fine sea salt
110g 무염 버터
1 egg yolk

충전을 위해
150g 무염 버터
, 부드럽게
115g 캐스터 설탕
1½ tsp vanilla bean paste
¼ tsp almond extract
2 큰 달걀
150g ground almonds
¼티스푼 소금

For the topping
80g flaked almonds
50g 무염 버터
50g light muscovado sugar
30ml 더블 크림
½ tsp flaky sea salt

밀가루를 넣어, icing sugar, salt and butter in a food processor and pulse until it resembles fine breadcrumbs. Add the egg yolk and pulse briefly until it begins to clump – if the mixture looks dry, add a tablespoon of cold water.

Turn out the pastry on to a lightly floured surface and gently but quickly knead to bring it together. Wrap and chill in the fridge for one to two hours, until firm.

Roll out the dough into a large circle about 3-4mm thick and use to line a 22cm-23cm fluted tart tin. Press the pastry firmly into all the corners and use a sharp knife to trim the excess. Prick the base a few times with a fork, then chill in the fridge for 30 의사록, until firm.

Heat the oven to 180C (160C 팬)/350F/가스 4. Line the pastry case with scrunched-up greaseproof paper, fill with baking beans or rice, and blind bake for 25 의사록. Remove the beans and greaseproof paper and bake for another 15-20 의사록, until the edges have browned and the base is cooked through. Set aside while you make the filling.

Cream the butter, 설탕, vanilla and almond extract until pale and creamy. Add the eggs one at a time, beating well after each addition, then mix in the ground almonds and salt. Spoon the batter into the pastry case and bake for 18-20 의사록, or until the frangipane is just set.

그 동안에, toast the almonds in a dry pan for a few minutes until they start to brown, then set aside. Put the butter, 설탕, cream and salt in a small saucepan, heat until the butter melts, then bring the mixture to a boil. Tip in the toasted almonds, stir to coat evenly, then simmer for a minute and take off the heat.

Once the tart is out of the oven, carefully spoon the almonds on top, spreading them evenly across the surface. Return to the oven for another eight minutes, then leave to cool completely before slicing and serving with a splash of cold cream.

댓글이 닫혀 있습니다..