Stratified with juicy berries and pungent net, this package is as surprising as it is tasty. Each indulgent slice is kept together in a delicate and crumbly pâte Sablée and filled with a crimous frangipane of almonds. With such a bright and beautiful dessert, your summer celebrations will definitely shine!
BlackBerry-Nectarine Frangipane Tart
Create 1 (9 inches) rough
- Shortcrust pastry (mutually follow)
- ½ cup (113 grams) non -salted butter, ambient temperature
- ½ cup (100 grams) granulated sugar
- 2 large eggs (100 grams), ambient temperature
- 1 cup (96 grams) Almond flour
- 2 spoons (16 grams) Flour for all uses
- 2 spoons (8 grams) Vanilla extract
- ½ teaspoon (1.5 grams) Kosher salt
- ¼ teaspoon (1 gram) Almond extract
- 1 Medium net (170 grams), halved, poor and cut into slices of ½ inch thickness
- ½ cup (80 grams) Fresh More
- 2 spoons (40 grams) apricot jam
On a slightly floured surface, roll the pâte Sablée in a 12 -inch circle (about ⅛ ⅛ thick thick). Carefully transfer to a 9 -inch removable round pan, pressing slightly on the sides at the bottom and up. Using a reference knife, cut the excess dough. Using a fork, the uniform background of pasta. Refrigerate until it is stopped, at least 30 minutes.
Preheat the oven to 325 ° F (170 ° C).
The upper dough with a piece of parchment paper, letting the ends extend on the edges of the pan. Add cake weights.
Cook until the edges are set, about 15 minutes. Carefully remove the parchment and weights. Cook until the surface is dry and slightly golden, about 10 minutes more. Let me cool completely in a pan. Increase the temperature of the oven to 190 ° C (375 ° F).
In the bowl of a support mixer equipped with a palette attack, beat the butter and sugar at medium speed until you read and creamy, from 2 to 3 minutes, stopping to scrape the sides of the bowl. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl. With the low speed mixer, gradually add flour, beating until they are just combined. Beat in vanilla, salt and almond extract. Distribute the frangipane in cooled prepared crust. Press slices of nettarin and blackberries in the Frangipane as desired.
Bake in the oven until the frangipane is set and golden on the surface, about 30 minutes, covering with a sheet during the last 10 minutes of cooking to avoid excess gilding. Leave to cool in a pan for at least 10 minutes. Remove from the pan and place on a wire rack.
In a small microwave bowl, heat the high position jam at 30 second intervals until soft and fluid. Lightly brush the jam on the tart fruit. Leave to cool completely before serving. Refrigerate in an airtight container for a maximum of 3 days.
Pastry
Create 1 (9 inches) crust
- 2 cups (250 grams) Flour for all uses
- ½ cup (60 grams) Sugar of the pastry chefs
- ½ teaspoon (1.5 grams) Kosher salt
- ½ cup (113 grams) non -salted cold butter, cube
- 1 large egg (50 grams), slightly beaten
In a large bowl, beat the flour, pastry sugar and salt. Using a pastry cutter or hands, cut cold butter until the mixture looks like a large meal. Add the egg and mix until combined. Press firmly with your hands until the dough joins and is completely hydrated, taking care not to knead too much. Model the dough on a flat disc and wrap in a plastic casing. Refrigerate for at least 1 hour, preferably during the night.
