Cool on rack and serve warm with vanilla ice cream. If crust begins to brown too quickly, cover with strips of foil. Reduce oven to 350° and bake until mixture begins to bubble around edges, 30 to 35 minutes. ![]() Sprinkle with remaining sugar mixture and dot with butter.ĥ. Slice plums arrange in concentric circles on top. Sprinkle ⅓ cup sugar mixture on pastry bottom. To make filling: In a small bowl, whisk together sugar, flour, and cinnamon. Bake 5 minutes more, or until golden (if crust puffs up, press down with the back of a spoon). Line with foil and fill with pie weights or dry beans. Pierce bottom of shell all over with a fork. Cover with plastic and refrigerate or freeze 15 minutes.ģ. Roll a rolling pin over top of pan to trim off excess dough. Fit into a 9 x 1 round tart pan with removable bottom, pressing snugly into corners of pan. Place the flour, almond flour, sugar, and sea salt in your food processor and pulse to mix. Roll out dough on a floured surface, making it 11 inches round. Wrap in plastic wrap and chill 1 hour or up to 1 day.Ģ. ![]() Gather into a ball and flatten into a 6-inch disk. Drizzle in cold water pulse just until dough begins to hold together. Add butter process until mixture resembles a coarse meal. Or combine flour, sugar, and salt in the bowl of a food processor. (Work quickly to keep the butter cold.) Using a fork, stir in 3 to 4 tablespoons cold water, 1 tablespoon at a time, adding just enough for the dough to hold together without becoming wet. Using a pastry blender, two knives, or your fingers, cut or rub butter into dry ingredients until mixture resembles a coarse meal. To make crust: In a medium bowl, stir together flour, sugar, and salt until combined. For the crust 1 cup all-purpose flour 1 tablespoon sugar 8 teaspoon salt 2 cup unsalted butter or 1/2 cup pareve margarine, cut in 8 pieces 1 egg yolk.
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