Tuesday, August 25, 2009
Peach Pistachio Frangipane Tart
Hmmmm. Let's see... I have some tart dough leftover from the Blueberry Lemon Tarts ... have tons of peaches getting riper and riper, I really want to use my new mini tart pans from Williams Sonoma again ... search the internet ... and viola! The recipe for this tart appears on my computer screen. Don't you just love the world wide web?? The last time I made a frangipane tart was last year about this time, but with plums and almond frangipane (pronounced fran-je-pane). They're not too difficult to make, they make a lovely presentation, and they sound so fancy! - oh and did I mention they're really good? They remind me a little of the tarts we ate in New York City at Le Pain Quotidien. You must eat them the day they are made if you want a crisp crust.
Peach and Pistachio Frangipane Tart
adapted from In the Sweet Kitchen by Regan Daley via Dessert First
makes one 9-inch tart or six 3 1/2-inch tarts
1/2 recipe pate sucree, recipe below
1 cup shelled unsalted pistachios, skinned
1/3 cup (66 g) sugar
5 tablespoons (68 g) unsalted butter, room temperature
1 large egg
1 large egg yolk (save egg white for egg wash)
1/4 teaspoon almond extract
3 tablespoons (20 g) flour
2-3 ripe peaches
apricot jam for glaze
chopped pistachios for garnish
Place the mini tart pans on a baking sheet. Cut out circles of dough about an inch larger that the tart pans. Place the dough carefully into the tart pans, pressing lightly into fluted sides, being careful not to stretch the dough or it will shrink when baked. Cut off the extra dough with a knife or rolling pin. Place the tarts into the freezer to chill for about 10 minutes.
Meanwhile, heat the oven to 350 degrees F. Remove the shells from the freezer, prick the bottom of the tart with a fork several times, line the shells with foil and fill with dried beans or rice to keep the shells weighed down.
Bake shells for about 20 minutes until they are lightly colored and the shell feels dry to the touch. Remove from the oven and place on a rack. Remove the beans and parchment and brush the bottoms of the shells with a light egg wash (made from an egg white and a bit of water). Let finish cooling.
For the frangipane:
Place the pistachios in a food processor along with the sugar. Process until finely ground and combined. Add the butter and process until smooth. Add the egg and egg yolk and process until combined, scraping down the bowl as necessary. Add the almond extract and combine.
Add in the flour and pulse just until combined - do not overprocess.
You can use the frangipane at this point or refrigerate it for up to two days. Let it come to room temperature before using.
Assembling the tarts:
When you are ready to bake the tarts, preheat the oven to 350 degrees F. Spread the frangipane evenly into the shells - do not overfill because it will puff up in the oven.
Wash the peaches, slice in half and discard the stones. Slice each half into thin slices and arrange evenly over the frangipane on each tart.
Bake for about 25-30 minutes for small tarts, 50-60 minutes for a large tart, until the frangipane is puffed and golden and the center of the tart is firm to the touch.
Remove from the oven and let cool on a wire rack. Warm a bit of apricot jam in a saucepan or in the microwave to make a glaze, and brush gently over the entire top of the tart. Let cool before serving. Sprinkle with chopped pistachios if desired.
adapted from The Secrets of Baking by Sherry Yard
enough for two 9- or 10- inch tarts, or 16 mini tarts
1/2 pound butter, softened but still cool
1/2 cup sugar
1/2 teaspoon salt
2 large egg yolks, at room temperature
3 cups pastry flour, sifted
2 tablespoons heavy cream
1. Place the butter in the bowl of a standing mixer fitted with the paddle attachment. Beat on low speed for 2-3 minutes, or until lightly creamed. Stop the mixer and scrape down the sides of the bowl. Add the sugar and mix for 30 seconds.
2. Add the salt and egg yolks, one at a time, scraping down the sides of the bowl after each addition.
3. Add the flour and mix until the dough just about comes together, about 30 seconds. Add the cream, then pulse the mixer on low speed for 15-30 seconds, or until the dough is smooth.
4. Remove the dough from the bowl, divide it in half, and wrap each piece in plastic wrap. Chill for at least 4 hours. At this point, the dough will keep in the refrigerator for up to 3 days or may be rolled out and frozen for up to 1 month.
5. When you remove the dough from the refrigerator, it will be very hard. To make it pliable enough to roll out, you must soften it without warming it up too much. I cut the dough into several pieces and gently kneaded each piece, then gathered the pieces back together into a ball.