Bake until the pears are tender, about 20 minutes. Fold over the edges of the dough to encircle the pears. Sprinkle the mixture over the pears and raisins. In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice. Remove the raisins from the wine and put on top of the pears. Transfer the dough to the prepared baking sheet.įor the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside. On a clean surface, roll the dough to a large circle roughly 12 inches in diameter. 200g butter in a block, frozen For the pastry. Line a baking sheet with parchment paper. Sarah Cook Prep: 20 mins Cook: 35 mins - 40 mins For the pastry. Form a disk with the dough and wrap it in plastic wrap. ![]() Use just enough cold water, about 2 tablespoons, to bring the mixture together. Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs. Day 2: Blind bake the pie crust, prepare the sweet potato custard, and bake the pie. Carefully remove the crust from the oven. Day 1: Roast sweet potatoes, reduce the beer, and prepare the pie crust, but dont blind bake (partially bake). 3 Bake at 400º F (200º C) for 15 18 minutes, or until the edges are set and just beginning to turn golden. Make sure they are evenly distributed over the entire surface. Here are the recipes for the basic pastry dough and for rustic fruit tarts using a variety of colorful fruits.For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour.įor the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt. 2 Fill the crust with pie weights (or dried beans, uncooked rice, pennies, etc.). If you keep letting it rest, you won’t have trouble achieving a thin 12. Rest for a few minutes after each few passes with the rolling pin so that it doesn’t shrink back, as yeast doughs will do. I roll mine out on a large silicon mat called a Silpat, which I recommend if you make pies because the dough won’t stick. Make sure to dust your work surface well before you roll out the pastry. Sprinkle cinnamon sugar evenly over tart. The dough works beautifully for these free-form galettes. Gently fold edge of crust about 2 inches over fruit, leaving center uncovered. ![]() Trick is to roll it very thin, then freeze it right away so that it doesn’t continue to rise and become too bready, and also so that it’s easy to work with when you are ready to assemble the tart. The flavor is nutty and rich because of the whole-wheat flour, but the dough isn’t heavy. ![]() Use your hands to crumble the mixture and work until it forms into a dough. Up with a formula that yields enough for two galettes but has only 60 grams of butter (about 4 tablespoons). Combine flour, pinch of salt, sugar, oil, and ice water into a large bowl. I decided that a yeasted dough could work, and came Usually made with classic buttery pie dough or puff pastry, I’ve been working at developing a dough recipe that is delicate and tasty but not too rich. A galette is a free-form pie, more rustic than a tart. The dough is delicate and light - something in between a classic pizza dough and a pie crust, explains Martha Rose Shulman in thisĪs long as there are still peaches, plums, apricots, berries and nectarines to be had, I’m buying them up and making pies and galettes. ![]() Showcase the fruits of summer by making a rustic fruit tart called a galette.
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