![]() Place the tins into the freezer for about 10 minutes. Then, trim off the excess dough with a sharp knife and discard. Be careful not to press the dough too thin on the bottom or the cherry jam will leak out during the baking process. ![]() Place your tartlet tin right side up and press the dough into the tin. It doesn't have to be perfect, but you need enough dough to press into the tartlet tin.Place the tart tin upside down and cut a rough circle around the tin. The dough should be about ΒΌ inch thick.To fit your dough into the tartlet pans, roll out the dough out onto a floured surface.This tart pan can also be used for my Mini Quiche Recipe and my Pistachio Orange Cakes.The removable bottom makes it really easy to slide the finished product onto a cake stand or dessert plate.For the tartlets, I use these mini removable bottom tartlet pans.This recipe makes enough for one 10-inch tart pan, but I like the mini-tarts because there's something so cute about them.The almond meal gives the cake a delicate texture to the cake part of the tartlets. You can grind up your own almonds, but I like to buy finely, pre-ground almond meal from the grocery store.Almond meal is sometimes labeled almond flour, it's the same thing.In an electric mixer, add softened butter, powdered sugar, eggs (room temp), almond extract, and ground almonds or almond meal.The flavor combination of almond and cherry is simply delicious! The almond filling comes together so easily and will go on top of the cherry jam inside the tartlets.Flatten the dough ball out and wrap it in parchment paper or plastic wrap and fridge for at least 30 minutes.Remove the ball from the food processor and you will see just how soft the dough is. Continue pulsing until a large dough ball forms.Add that to the food processor, pulsing while you pour the egg yolk mixture.Add egg yolk with ice water in a small bowl and whisk to combine. Add flour, powdered sugar, salt to a food processor, and pulse. This dough is an easy and light dough.
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