Bakewell Tart (Almond Frangipane)

frangipaneThis tart is pretty delicious. It takes quite a long time to make but the end result is something you would buy out of a high end bakery. I used the recipe from Smitten Kitchen and tweaked it just a bit.  If you love almond croissants, you’d love this pie.

Bakewell Tart (Almond Frangipane)
15 min + 3 hours chill + 45 min + 1 hour cooling

• 1 Great Unshrinkable Sweet Tart Shell, partially baked in a 9-inch removable bottom tart pan
• 1 cup almonds, blanched if you can find them
• 1 1/2 tablespoons all purpose flour
• 2/3 cup sugar
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
• 1/2 teaspoon almond extract
• 1 large egg
• 1 large egg white
• 1/2 cup raspberry jam
• powdered sugar, for garnish

Finely grind almonds and flour in processor. Mix in sugar, then butter and extract. Blend until smooth. Mix in egg and egg white. Transfer filling to medium bowl. Cover and chill at least 3 hours.

Position rack in center of oven and preheat to 350°F. Spread jam over base of tart shell. Dollop the almond filling all over, then spread it carefully with an offset spatula. Bake tart until golden and tester inserted into center of filling comes out clean, about 45 minutes.

Cool tart in pan on rack. Sprinkle with powdered sugar.

Do ahead: Almond filling can be made 2 days ahead. Keep chilled.

Great Unshrinkable Sweet Tart Shell
15 min + 2 hour chill + 15 min + 30 min freeze + 30 min bake

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioner’s sugar
• 1/4 teaspoon salt
• 1 stick plus 1 tablespoon very cold (or frozen) unsalted butter, cut into small pieces
• 1 large egg
• 1 tablespoon water

1. Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Add egg and water and pulse, so the dough forms clumps. Turn the dough out onto plastic wrap and very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling.

2. To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough between two pieces of plastic. Add to tart pan and seal any cracks. Pierce crust all over with fork.

3. Freeze the crust for at least 30 minutes, preferably longer, before baking.

4. To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.

5. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. (To partially bake it, only an additional 5 minutes is needed.) Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.

Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months.

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