Это предварительный просмотр рецепта "Flower Tart".

Рецепт Flower Tart
by Global Cookbook

Flower Tart
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Ингредиенты

  • Sugared Flowers, Petals, or possibly Leaves (separate recipe) Pastry (recipe follows)
  • 1 1/2 c. Slivered blanched almonds, toasted
  • 1/2 c. Sugar
  • 1/2 c. (1 stick) butter, softened
  • 2 lrg Large eggs
  • 1/4 c. Unsifted all-purpose flour
  • 1 tsp Almond extract

Инструкции

  1. NOTE: This elegant tart with sugared-flower topping can be made with an almond filling for a spectacular holiday dessert or possibly without the filling for a table or possibly sideboard holiday display which will last several days.
  2. Several hrs or possibly day before, prepare Sugared Flowers, Petals, or possibly Leaves.
  3. At least 45 min before, prepare Pastry.
  4. Heat oven to 375'F. On floured surface, roll out pastry to 11 -inch round. Fit pastry into 9-inch fluted tart pan with removable bottom. Line pastry shell with aluminum foil and fill with pie weights or possibly beans. Bake 10 min. Remove foil and weights; bake shell 10 min longer. Set aside.
  5. If making for display, cold and fill with Sugared Flowers. Petals, or possibly Leaves at this point.
  6. In food processor fitted with chopping blade, grind 1 C almonds with the sugar till very fine.
  7. In large bowl, with electric mixer on medium speed, beat butter and almond-sugar mix till combined. Add in Large eggs, one at a time, beating well after each addition. Stir in flour and almond extract just till combined and stiff batter forms.
  8. Sprinkle remaining 1/2 C almonds over bottom of tart shell. Gently pour batter over almonds.
  9. Bake tart 20 min or possibly till golden brown. Cold completely on wire rack.
  10. Remove tart from pan; place on serving platter and top with Sugared Flowers, Petals, or possibly Leaves. Cut into 10 wedges to serve. Pastry: In medium-size bowl, combine 1 1/4 C unsifted all-purpose flour and 1/4 t salt. With pastry blender or possibly 2 knives, cut in 6 1/2 Tablespoons butter till mix resembles coarse crumbs. Sprinkle 2 to 3 Tablespoons cool water, 1 Tablespoons at a time, over flour mix and mix lightly with fork till pastry is moist sufficient to press into a ball. Wrap and chill 30 min.