Almond Flour Pastry Dough From Food 52 Recipes

GALETTE DOUGH

Steps:

• To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
• Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
• At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
• Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
• Take it out of the fridge 10 minutes before you are ready to roll it out.
• Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.
• Place your filling (depending on the recipe you are using) on top slightly mounting in the middle, leaving a 3-inch border around the edges.
• Roll the sides of the dough overlapping as you go around and pleating the dough.
• Brush the edges of the dough (the outer crust) with egg yolk.
• Bake according to the instructions of the recipe you are using.

PLUM TART WITH ALMOND PASTRY CRUST

Steps:

• For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
• For the crust: Preheat oven to 375 degree F.
• Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
• For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.

CRUMBLY SWEET PASTRY (PATE SABLEE) WITH ALMONDS

Steps:

• In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly floured work surface and form into 2 balls. Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days.
• These two different pastry doughs have very different textures. The first is flaky due to the incorporation of butter in small pieces: as the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough. The second dough is tender and crumbly: the butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.

ALMOND PASTRY PUFFS

Steps:

• In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

ALMOND FLOUR PASTRY DOUGH, FROM FOOD 52

Steps:

• MAKE THE CRUST: Preheat oven to 375 (oven rack in middle of oven)
• Mix all the crust ingredients; flour, almond meal, soft butter, almond extract and pinch of salt. ( a fork works to incorporate the butter)
• In a 11 inch tart pan with a removeable bottom, press the dough up the sides of the pan, and then continue to press it across the bottom of the pan . Place on a baking sheet and bake for 8 min and remove from oven.
• Add fruit or cream/nut filling, as desired, when cool