12/30/2023 0 Comments Plum and frangipane tartSift in the powdered sugar and mix on low until incorporated, then increase the speed to medium-low and mix until fluffy, 2-3 minutes. Put the butter in the bowl of a stand mixer fitted with a paddle attachment and mix on medium-low, until it is the consistency of mayonnaise.Whisk together with the all purpose flour. Sift the almond flour into a medium bowl, breaking up any lumps. Remove the excess dough and freeze for 30 minutes or refrigerate for an hour.Don't worry if it cracks or comes a part a bit, just piece it back together with any overhanging dough. Fold the dough over the rim of an 8-inch Tart Ring that is sitting on a parchment lined baking sheet.
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