To make the frangipane, place the almonds and sugar in a food processor and grind until very fine. Preheat the oven to 425☏/220☌, and set a rack in the middle of the oven. Makes one 16-ounce tart dough, enough for a 12-inch tart Allow the dough to defrost in the refrigerator overnight before using. To freeze the dough for up to 2 months, double-wrap it in plastic and then wrap it in aluminum foil to prevent freezer burn. Just twist the plastic tightly around the dough, press the ball into a disk, and chill for at least two hours or overnight.

Don’t worry if there are some dry bits-the flour will evenly absorb the moisture with time. Cut the plastic from the roll and, lifting both ends, use it to encourage all of the dough into a ball. Remove the bowl, and avoid touching the dough.

In a quick, fearless, motion, flip the bowl over onto the plastic wrap. On the counter, pull out a long piece of plastic wrap from the roll but do not cut it. If it holds together or breaks into a few chunks, you’re done. If it crumbles apart very easily and feels very dry, add more water. Squeeze it hard, then gently try to break it apart. If you’re not sure whether or not the dough needs more water, stop the mixer and take a handful of dough in your palm. Resist the urge to add so much water, or mix for so long, that the dough comes completely together. In other cases, you might need to add a spoonful of ice water. In some cases, this will be enough to bind the dough with a bit of mixing. This will take about 1-2 minutes in the stand mixer, or a bit longer by hand.Īdd the crème fraîche. Work in the butter until it’s broken down into broken-walnut-sized pieces (don’t overmix-bits of butter are GOOD!). Once the butter is added, you can increase the speed to medium-low. Turn the speed onto low, and slowly add the butter cubes. Put the bowl of dry ingredients on the stand mixer and fit with the paddle attachment. Chill the crème fraîche and cream in the fridge. Freeze, along with the butter and the paddle attachment, for 20 minutes. Whisk together the flour, sugar, baking powder and salt in the bowl of a stand mixer.

6 tablespoons (85 grams) crème fraîche or heavy cream, chilled.

Just make sure to freeze all of your tools, no matter what you use. One note: if you don’t have a stand mixer, you can make this dough in a food processor or by hand with a pastry blender. The more senses to which your food appeals, the more delicious it will be. Alternate different colored plums, apples, tomatoes or peppers for a striped pattern, or simply dot an asparagus tart with dollops of seasoned ricotta for contrast. Once you grow comfortable making and rolling out tarts, lay out toppings with an eye toward aesthetics. Both versatile and forgiving, it works for any fruit or savory tart. I used to be terrified of tart-making, until my dear friend Aaron, who’s as obsessive about flavor as I am, came up with this recipe after years of experimentation.

Then, in June, try apricots! I always use Blenheims when I can get my hands on them. Soon, rhubarb will be around again.that makes for a wonderful galette, too. I love Sierra Beauty, Honeycrisp, or Pink Lady. So here it is! Right now, the best fruit to use is still apples. While it's wildly inconsistent of me to post a recipe for an apricot galette in March, the dessert seems to have stolen the show in the Water episode of Cooked.

Foolproof gypsy tart