WALNUT FRANGIPANI
Provided by Molly O'Neill
Categories condiments, dessert
Time 15m
Yield About 4 cups
Number Of Ingredients 10
Steps:
- In a food processor, finely grind the walnuts and the granulated sugar. Set aside. With an electric mixer on medium speed, cream the brown sugar and the butter until light and fluffy. Add the ground nut mixture, cinnamon and rum or vanilla. Beat in the eggs one at a time. Combine the flour, baking powder and salt. Lower the mixer to the lowest speed and stir in the flour mixture until just absorbed. Use as a filling for tarts, pastries and other baked goods. It will keep refrigerated, tightly sealed, for 3 days or frozen for up to 6 months.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 92 milligrams, Sugar 17 grams, TransFat 1 gram
APPLE-AND-BLACK-WALNUT-FRANGIPANI TART
The versatile black walnut can enhance any menu -- from the first course to dessert.
Provided by Molly O'Neill
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the dough, put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg and pulse until the dough begins to pull away from the sides of the bowl. (Add water a teaspoon at a time if the dough seems too dry.) Wrap the dough in plastic wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and ease it into a 10-inch tart pan. Trim the edges. Refrigerate for at least 30 minutes.
- Preheat the oven to 325 degrees. Spread the chilled crust with the frangipani. Peel, halve, core and thinly slice the apples. Fan the apples over the frangipani. Combine the sugar and the cinnamon in a small cup, mix well and sprinkle over the apples. Bake until the crust is browned and the apples are soft, about 40 to 50 minutes. Remove from the oven and cool.
- Remove the tart from the pan. Warm the apple jelly in a small saucepan over low heat until it is just melted. Brush the hot jelly over the surface of the tart. Brush the crust with jelly and dust the crust with ground walnuts. Dust the crust again with powdered sugar. Slice and serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 89 milligrams, Sugar 29 grams, TransFat 0 grams
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
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