Hazelnut Frangipane Tart With Apricots And Softly Whipped Creme Fraiche Recipes

Steps:

• Cut dough into a 6-inch round piece (reserve remaining dough for another use), and press into a 9-inch round tart pan with removable bottom, making dough about 1/4 inch thick. Patch with pieces of dough if necessary. Refrigerate for 10 minutes. Trim dough flush with rim, and refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate tart shell, and remove parchment and weights. Cover edges with a strip of foil. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more. Let cool on a wire rack for 10 minutes. Reduce the oven temperature to 325 degrees.
• Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt.
• Beat butter and granulated sugar until pale and creamy. Beat in egg. Add hazelnut mixture, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)
• Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.
• Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in half, and remove pits.
• Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in creme fraiche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
• Melt jam in a saucepan over medium-low heat. Stir in lemon juice, and set aside to cool for 5 or 10 minutes. Pour through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.

Steps:

• Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.
• Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.
• Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.
• Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.
• Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.
• Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.

Steps:

• Press dough into bottom and up sides of a 9-inch round tart pan with removable bottom, about 1/4 inch thick. Patch, if necessary. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 350°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate shell, and remove parchment and weights. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more. Let cool on a wire rack 10 minutes. Reduce heat to 325°F.
• Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt. With an electric mixer, beat butter and granulated sugar until pale and creamy, 3 to 5 minutes. Beat in egg. Add hazelnut mixture, and beat until just combined. Frangipane can be refrigerated in an airtight container up to 1 week.
• Spoon frangipane into tart shell, and smooth with an offset spatula. Let stand 10 minutes. Bake until set, about 15 minutes. If edges brown too quickly, cover with a foil ring (see page 324). Transfer to a wire rack and let cool.
• Peel apricots (see page 343); cut in half, and remove pits. Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in crème fraîche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
• Heat jam in a saucepan over medium-low until loose. Stir in lemon juice, and let cool for 5 or 10 minutes. Strain through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.

Steps:

• With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.

Steps:

• Preheat oven to 425 degrees. Roll out dough into a 12-inch round on a lightly floured surface. Fit into a 10-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll rolling pin over edge of tart pan to trim dough, and pierce bottom of dough all over with a fork. Freeze until firm, about 15 minutes.
• Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Spread the thick mixture evenly in chilled tart shell and refrigerate while preparing pears.
• Remove cooled poached pears from poaching liquid and cut in half lengthwise, removing the core and stem. Reserve poaching liquid. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange sliced pear halves on frangipane filling around edge of tart, leaving space between each half, and place one half in center of tart. When arranging pears, try to "pull" slices toward center of tart, which will elongate pears a bit and fill the shell better than if the pears were just placed flat. Bake for 10 minutes, reduce oven temperature to 400 degrees, and bake until tart shell is golden brown and frangipane has puffed and browned, 25 to 35 minutes more.
• While tart is baking, bring reserved poaching liquid to a boil and reduce by half. Brush this glaze lightly over pears immediately after removing tart from oven. Serve at room temperature.

Steps:

• PÂTE SABLÉE: With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not over mix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month. Makes 1 x 9-inch tart shell.
• Cut dough into a 6-inch round piece (reserve remaining dough for another use), and press into a 9-inch round tart pan with removeable bottom, making dough abou 1/4 i-inch thick. Patch with pieces of dough if necessary. Refrigerate for 10 minutes. Trim dough flush with rim and refrigerate for 30 minutes.
• Preheat oven to 350°F Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate tart shell, and remove parchment and weights. Cover edges with a strip of foil. Bake until bottom is crisp and lightly golden, 10-15 minutes. Reduce the oven temperature to 325°F.
• Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour and salt.
• Beat butter and sugar until pale and creamy. Beat in egg. Add hazelnut mixture, and beat until just combined (frangiapane can be refrigerated in an airtight container up to 1 week).
• Spoon frangipane into cooled tart shell and smooth with a spatula. Let stand for 2 minutes. Bake until set, about 15 minutes. Let cool.
• Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water and blanch, loosening skin, about 1 minute. Using a slotted spoon, transfer to an ice-water bath to stop the cooking about 1 minute. Remove apricot, and gently peel. Cut in half, and remove pits.
• Just before serving, beat cream with confectioners sugar and vanilla until soft peaks form, whisk in crèeme fraîche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
• Melt jam in a saucepan over medium-low heat. Stir in lemon juice, and set aside to cool for 10 minutes. Pour through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining 2 tablespoons hazelnuts around apricots. Serve immediately.

Steps:

• Make the pate sucree: Lightly beat together egg yolk and ice water in a small bowl until combined.
• Pulse flour, sugar, and salt in food processor until combined. Add butter; process until mixture resembles coarse meal, about 20 seconds. With machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).
• Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes and up to overnight.
• Preheat oven to 375 degrees. Roll out dough to a 13-inch circle, about 1/8 inch thick. Fit into a 10-inch fluted tart pan with a removable bottom, folding excess dough into side of pan. Press dough into pan, making sure side is of an even thickness and dough comes up slightly over edge. Trim dough flush with top. Patch any holes or gaps in dough with extra dough if necessary. Using your thumb, press around edge of dough in pan so that dough extends just slightly above rim of pan (to help minimize shrinkage). Prick bottom with fork, and freeze until completely firm, 20 minutes.
• Place pan on a rimmed baking sheet, and line tart shell with parchment, pressing parchment deep into corners of pan so it is flush with dough, leaving 3 inches overhang; fold overhang over dough edge so that it is not exposed. Fill with pie weights or dried beans, and bake until edge begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.
• Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 30 minutes, rotating halfway through. Let cool on a wire rack 30 minutes. Raise oven temperature to 375 degrees.
• Make the filling: Meanwhile, beat together almond paste, sugar, and salt with a mixer on medium speed until combined and mixture forms small clumps. Beat in butter on high speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Scrape down bowl, and beat in flour until just combined.
• Return tart shell to baking sheet. Spread frangipane into cooled tart shell, top with apricots, and scatter with raspberries. Tent edges with foil. Bake until frangipane is puffed and golden and a toothpick inserted into center comes out clean, about 45 minutes, rotating halfway through. Let cool 15 minutes.
• To finish: Heat preserves and water in a small saucepan over medium heat, stirring often, until preserves are melted. Pour through a fine sieve into a small bowl, and lightly brush tart with strained preserves. Let tart cool completely.

Steps:

• Preheat oven to 350°F.
• Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
• Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
• Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.