This recipe has been picked by my buddy, Zoe for our bake along #55...and just as i was checking the number #55 to type in here, i am thinking, wow..me, Joyce and Zoe have been baking together for more than 2 years now..feel a little proud actually.. not about any kind of achievement but never really expected that the three of us can work together to this far and still staying so committed to the event..:))) feeling appreciative too.
Looking at the recipe, there's an essential ingredient needed..almond paste. This is my first time working with almond paste. At time i can be that lazy that i didnt even bother to check how to make my own almond paste, i just checked with both of them how to make it and they were kind and fast to reply me. Also in the book, it says that do not subsitute marzipan for almond paste as it could alter the flavour and texture of the dessert but can use the ones from the cans if it's available at your place but it's really easy to make just with 3 ingredients, you can get it done within minutes and can also make ahead. The basic tart recipe here is also easy to manage and i worked it right away after the dough has been formed, not necessary to chill the dough.
I am not sure if this almond tart is the same as frangipane tart or another variant because i see similarities in both of them. It is nutty and the filling is almost cake alike and that layer of jam makes it even more delicious. Bake Along is going to take a short break and will be back on Dec23, with Christmas Yule Log. Do join us!
Recipe ( from Williams-Sonoma Baking Book )
makes one 7 inch tart
Basic Tart Dough
100gm plain flour
1/2 egg yolk
1tbsp ice water, plus more if needed
1/8 tsp salt
1/2 tsp vanilla extract
63gm cold unsalted butter, cut into cubes
Method ( by food processor )
In a small bowl, stir together the egg yolk, the iced water and vanilla. In the bowl of a food processor, combine the flour, sugar, salt and pulse to blend. Add the butter and pulse till the mixture resembles coarse meal with butter pieces no larger than small peas. Add the egg mixture and pulse just until the dough pulls together. If dough is dry, mix in more water little at a time.
Lightly flour the rolling pin and roll the dough out between 2 plastic sheets. Roll it to about 3mm thick and a little wider than the circumference of the pie pan. Lift up the plastic wrap and slowly transfer to the pie pan. Press the dough onto the bottom and into the sides of the pan and then trim the dough. If any part of the dough breaks during shaping, just pinch a small dough you trimmed off and seal it. Blind bake the tart shell for about 25-35mins at 190C. I placed some uncooked read beans on a piece of foil paper and then placed on top of the shell. Bake till the the dough is dry, can lift the foil paper to check the dough. When the dough has baked for about 30 mins, i removed the foil paper and beans and further bake for 5 mins till the dough is dry.
Ingredients for fillings
63gm unsalted butter, softened
125gm almond paste ( recipe below), cut into 1 inch cubes
30gm plain flour
some sliced almonds for sprinkling ( i used a mixture of almond flakes and chopped pistachios )
some jam for spreading the base of the tart
Preheat the oven at 180C. In a bowl, sing an eecric mixer on medium speed or whisk, beat butter until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the egg, mixing well and stir in the flour.
Spread the jam evenly in the bottom of the baked tart shell. Spoon in the almond paste mixture and spread evenly over the jam. Sprinkle the surface evenly with the sliced almonds or nuts.
Bake until the filling is golden and the middle is firm, about 35-45 minutes. Transfer the tart to a wire rack and let cool completely.
|almond paste, just out from the fridge. I made this a day ahead|
Recipe for almond paste ( from Kitchen Flavours )
75gm ground almonds
45gm sifted icing sugar
just about 1/2 of an egg white
pinch of salt
Combine ground almonds , sifted icing sugar and salt and slowly add in the egg whites till it becomes a dough. You can use a dough scraper to combine. You can make them one day ahead , keep them in the fridge.