Follow my blog with Bloglovin
Wow, it took me ages to move to WordPress, but I finally realized that I should definitely do something with it. As some people know, I used to run Such Yummy Stuff on Blogspot, but everything changes, and so do I.
What’s on today? Well, guys, I have to say that I got fed up with all these ordinary cheesecakes I’m making on a weekly basis (which are still just perfect and stay fav for many). Another week is coming to an end, so does the food in our fridge. So here I am, looking for some palatable leftovers in the kitchen cupboard, postponing our visit to the local supermarket. That desperate search finally ends up with me releasing a bag of almond flour out of nowhere. And then I think…
Yep. Definitely. Frangipane! (This is just so me: buying some ultimate stuff, forgetting about that and then realizing what a man of genius I truly was to buy these treasures sometime in the past).
My next thought is – I’ve been doing that before, but… These were just small cupcakes filled with frangipane. And now I’m here with a big baking case. Down with cupcakes, they say. Men are here for their tarts! And then everything went off without a hitch.
- 200 g butter, room temperature
- 50 g almond flour
- 100 g all-purpose flour (allow some more, If needed)
- 1/2 tsp vanilla extract
- 1 egg
- 100 g sugar
- 50 g almond flour
- 100 g all-purpose flour
- 100 g sugar
- 150 g butter, at room temperature
- 1 big egg
- 1 perfectly ripe peach
- confectioners sugar and berries for dusting and decoration
- Mix together butter and sugar, beat the mixture until pale and fluffy (use the mixer If you have one at hand). Add an egg and vanilla extract and stir.
- Mix together almond and ordinary flours and sift them. Then start gradually adding it to the buttery mixture. Beat it until the dough starts to form. You may need to add some more flour – don’t hesitate doing it, add it until the mixture comes up in a sticky mass that can be somehow formed into a ball.
- Wrap the dough into the cling film. Put it into the fridge for 30-40 minutes.
- Prepare your springform pan. Line it with either parchment paper of aluminium foil. Slightly grease it and dust with flour. Remove the excess flour and set the pan aside.
- Release your crust dough. If it is too firm, just let it sit in the room temperature for some time. If it doesn’t feel like i small iceberg, try to roll it out on a slightly dusted surface. Or do it like I did: using your hands, just pull off small pieces of dough and start filling the pan with it. It’s like sewing a patchwork quilt. As you finish, take a spoon and flatten the crust, form borders and prick it with the fork. Put into the fridge for another 15 minutes or so.
- Preheat your oven to 170 C. And now it’s time for the filling!
- Wash a peach and pat it dry. Cut into thin pieces.
- In a separate bowl beat the butter until soft, add almond and all-purpose flours, mix it. Add the egg and stir everything until combined.
- Release the crust, put peaches on the bottom and then fill the shell with a frangipane (almonf cream should fill 2/3 of the shell).
- Bake for 25-28 minutes
- As your tart is ready, wait for 3-5 minutes and then remove the metal ring. By doing so you will prevent your tart from drying as the springform is still hot.
- Let it cool completely. Dust it with the confectioners sugar and serve with fresh blueberry or any other berries.
In fact, everyone liked it even more than the cheesecake. So, I can obviously assume this tart is astonishingly palatable. Don’t you dare not to cook it.