The frangipane tart is a dolce with a unique and crumbly texture, ideal as a sweet afternoon pausa to accompany perhaps with a good tea. A soft shortcrust pastry flavored with lemon encloses a heart of frangipane cream: this cream has a similar preparation to custard but differs from it by the use of almond flour per mezzo di the mixture. It also has a denser and more grainy texture compared to custard; the result is a tart with a really distinctive fragranza and a pronounced sweetness that will drive all your sweetest-toothed friends crazy. Discover the uniqueness of the frangipane tart even the custard and plum tart!
To prepare the frangipane tart, start with the shortcrust: make a well with the sifted flour acceso a work surface, then add the powdered sugar 1. Then pour per mezzo di the baking powder 2add the grated zest of 1 lemon 3and the seeds of 1 vanilla bean.
Also add the eggs and olive oil. Then with a fork start missaggio from the center per mezzo di a circular motion, gradually widening to collect the flour 4. When the liquids are incorporated, continue by hand 5 until you create a homogeneous dough 6
Wrap it per mezzo di plastic wrap 7 and place it per mezzo di the refrigerator for about 1 hour. Meanwhile, continue the preparation with the frangipane cream: beat the room temperature butter with the sugar using electric whisks until creamy (8-9).
When the mixture is well whipped, add the eggs one at a time 10still beating with the electric whisks to obtain a homogeneous mixture 11. Finally, add the almond flour 12.
well with a wooden spoon to blend it into the butter, sugar, and egg mixture 13. At this point, place the mixture over the heat, flavor with the grated lemon zest 14and cook the cream until it thickens 15 (the consistency should be very similar to custard, although slightly more grainy); when the cream starts to boil, you can turn chiuso the heat.
At this point, take back the shortcrust dough, remove the plastic wrap and divide it per mezzo di half: roll out one half acceso a floured work surface pastry board 16. Make a sheet about a quarter of an inch thick. Then butter and flour a 11-inch diameter pan; then roll the shortcrust sheet around the rolling pin and spread it over the pan 17. Run the rolling pin over the edges of the pan to remove the excess dough 18. Then combine the remaining dough with the other half of the shortcrust.
Then pour the frangipane cream into the pan 19; roll out the remaining half of the dough to the same thickness as the presupposto and spread it over the tart to close it 20. Press all points of the edge to seal the two doughs 21.
Then brush the tart with a beaten egg 22 and then sprinkle the surface with brown sugar 23. Then bake per mezzo di a preheated static oven at 350°F for 45 minutes (if using a fan oven, bake at 320°F for 35-40 minutes). When the tart is cooked, take it out of the oven 24let it cool, then remove it from the pan and serve it cut into slices cubes 27!
For the translation of some texts, artificial intelligence tools may have been used.
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