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Almond Tarte | Rate Topic |
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Posted: Sat Jun 9th, 2007 02:14 pm |
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1st Post |
Onkel C 3T WIS
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I had a few days off last week, so I tried out some pastry stuff. The almond tarte is a really easy to make dessert cake IF (big if, that is) you have pre-peeled almonds. The texture is firm and juicy, but not wet. Fun fact: only five ingredients are necessary. Ingredients for a 30cm tarte pan or spring pan are: 3 eggs, 60 grams of butter and some butter for the pan, 150 grams wheat flour, 200 grams of confectioners sugar/powdered sugar, 400 grams almonds. separate the eggs and make a shortcrust dough from the yolks, flour, butter and a tablespoon of the sugar (add some water if it turns out too dry): http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1020.jpg http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1021.jpg Wrap the dough in saran wrap and store it in the fridge for about an hour. http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1025.jpg Now for the almonds. If you got peeled ones, grind 300 grams of them. If you only can get ordinary ones, prepare for a lot of cursing and burnt fingers.:lol Put the almonds in a colander which is standing in a bowl or pot, pour a lot of boiling water over them, let them rest for five minutes and then pick them out in small portions and peel them one by one while they are still hot: http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1027.jpg http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1029.jpg http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1031.jpg Some 30 minutes later, your workplace should look like this: When the dough has chilled down enough, pre-heat the oven to about 200 degrees celsius. Spread out the dough on the "floured" workplace and place it in the oven pan of choice: http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1039.jpg http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1038.jpg http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1040.jpg Now beat the egg whites while sifting in the confectioners sugar. When it's really stiff, grind the almonds and mix them with the baiser mass: http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1033.jpg http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1034.jpg Spread the topping on the dough, decorate with the rest of the almonds and bake it on the bottom grid of the oven for about 15-20 minutes: http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1041.jpg http://i73.photobucket.com/albums/i216/OnkelC/AlmondTarte/smallIMG_1042.jpg And that's basically it. Remove from oven, let it cool down for an hour and... Enjoy! Last edited on Sat Jun 9th, 2007 02:18 pm by Onkel C |
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Posted: Sat Jun 9th, 2007 02:22 pm |
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2nd Post |
Skipdawg 3T WIS
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Oh that looks and sounds very good. face4.gif
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Posted: Sat Jun 9th, 2007 02:39 pm |
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3rd Post |
srh_pres 3T WIS
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Looks scrumptious... have to have my pastry chef try it out. Thanks Chef! hand6.gif
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Posted: Sat Jun 9th, 2007 06:51 pm |
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4th Post |
oagaspar Site Founder
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I can actually taste this Christian!!! My Mother makes it all the timehand6.gif
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Posted: Wed Jun 20th, 2007 02:47 pm |
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5th Post |
PoliceDog 3T WIS
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If you can figure out how to FedEx one of those to me, I will send you our account number. Looks fantastic! cool10.gif
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Posted: Wed Jun 20th, 2007 05:06 pm |
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6th Post |
Onkel C 3T WIS
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PoliceDog wrote:If you can figure out how to FedEx one of those to me, I will send you our account number. Looks fantastic! cool10.gif Thanks! :)
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Posted: Wed Jun 20th, 2007 08:38 pm |
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7th Post |
PoliceDog 3T WIS
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Missed it by THIS much! :X (I was born in Hamburg...so...let's see...FedEx from Bonn to Hamburg......could have been done easily! :D )
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