STONE FRUIT AND FRANGIPANE TOAST
Juicy, late-summer fruits and rich almond frangipane do the hard work here. Consider making these toasts an exercise in generosity rather than technique: Spread frangipane thickly and all the way to the edges of the toast and err on the side of too much fruit, torn roughly and tossed with a pinch of salt, and some sugar to encourage caramelization. If serving this for an after-dinner dessert, add a splash of red wine to the fruit and serve with a dollop of mascarpone. If this is breakfast, you might prefer Greek yogurt as an accompaniment, or a glug of heavy cream.
Provided by Clare de Boer
Categories snack, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. In the work bowl of a stand mixer fitted with the paddle attachment, cream 7 tablespoons butter and 1/2 cup granulated sugar on medium speed until pale and creamy, then add each egg yolk one by one, mixing between additions to emulsify. And almond flour and a pinch of salt and mix to combine, scraping the bottom of the bowl as needed.
- Spread the remaining 1 tablespoon butter on one side of the bread slices. Sprinkle with 2 teaspoons granulated sugar. Transfer to a baking sheet, buttered side down. Divide frangipane mixture among slices, spreading to coat the top of each slice.
- Working over a bowl, tear the stone fruits off their pits into large bite-size pieces, dropping the fruit into the bowl as you go. Add 1 tablespoon granulated sugar and a pinch of salt and toss to coat. Pile the fruit onto the bread, some pieces facing up, some facing down, and gently press the fruit to adhere to the frangipane mixture.
- Sprinkle the fruit with the remaining 2 teaspoons granulated sugar, pour any juices left in the bowl over the fruit, then bake until fruit is tender and juicy, the bottom of the bread is deep brown, and the edges of the toast are crisp, 20 to 25 minutes.
- Broil the toasts until browned in spots, watching carefully so the fruit doesn't burn, 1 to 2 minutes.
- Top with confectioners' sugar and serve with heavy cream, whipped cream, or yogurt, if you are virtuous!
ROASTED STONE FRUIT
Steps:
- Preheat the oven to 425 degrees F.
- Butter the inside of a medium cast-iron skillet. Add the fruit and cinnamon sticks to the skillet. Add the port and a few grinds of pepper. Sprinkle brown sugar on top and roast until the fruit is soft, about 10 to 15 minutes. Discard cinnamon sticks and serve with ice cream.
STONE FRUIT GALETTE
Steps:
- Preheat the oven to 425 degrees F.
- Unfold the puff pastry sheet and, using a rolling pin, lightly roll the pastry out. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide. Transfer the round to a tart pan with a removable bottom.
- Sprinkle 1 tablespoon sugar on the bottom of the tart and arrange the fruit wedges over the sugar, packing them in tightly and making 1 big circle. Sprinkle with the remaining 2 tablespoons sugar and with the sliced almonds. Bake until the edges are golden brown, 25 to 30 minutes. Cool on a rack.
- Just before serving, heat the apricot jam with 2 tablespoons water in a small pot over moderate heat. Using a pastry brush, paint the tart with the melted jam.
- BYOC: Trying serving this with your favorite stone fruit ice cream, such as peach, or with freshly whipped cream.
FRESH FRUIT FRANGIPANE TART
Now you can have your cake and eat pie too. Halfway between Cake Town and Pieville, there's a little spot called Frangipane Junction where almond cake and flaky buttery pastry merge to show off your favorite summer fruits in the most impressive fashion. Bring this to a picnic and your friends will ask what bakery you went to. Garnished here with creme fraiche and lime zest.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
- Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.
- Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.
- Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.
- Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
- Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 39.2 g, Cholesterol 29 mg, Fat 24.6 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 6.1 g, Sodium 204.3 mg, Sugar 16.5 g
PLUM FRANGIPANE TART
This plum frangipane tart can be made with prunes if fresh plums aren't available. Saute them in butter first to soften.
Provided by Anonymous
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
- Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
- Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
- Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 58.6 g, Cholesterol 102.3 mg, Fat 24.5 g, Fiber 2 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 33.7 mg, Sugar 29.4 g
PUFF-PASTRY TARTS WITH STONE FRUITS AND FRANGIPANE
You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake about 20 minutes. The leftover frangipane, or almond mixture, is a great addition to French-toast batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 45m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Pulse almonds in a food processor until finely ground. Add granulated sugar, butter, 1 egg, salt, and cinnamon; process until smooth.
- Preheat oven to 400 degrees. Whisk remaining egg with 1 tablespoon water. On a lightly floured surface, cut pastry into 6 four-inch-squares and transfer to a parchment-lined baking sheet. Brush edges of pastry with egg wash. Spread 2 teaspoons almond mixture in center of each square; top with 4 pieces fruit. Sprinkle each tart with some turbinado sugar.
- Bake until tarts are golden brown and fruit has softened, 22 to 25 minutes. Let cool on a wire rack, 20 minutes. Sprinkle with flowers; serve.
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