Това богато тесто е меко и малко трудно да се търкаля, но може лесно да се притисне в черупката – и да се залепи, ако е необходимо. Използвайте тази рецепта, когато правите нашата лешник франгипан Tart с кайсии и Softly Whipped Creme Fraiche.
This rich dough is soft and a little difficult to roll out, but it can easily be pressed into the shell – and stick if necessary. Use this recipe when making our hazelnut frangipane tart with apricots and softly whipped creme fraiche. Source: Martha Stewart Living, July 2007. Makes one 9-inch shell. Ingredients: 2 sticks (16 tablespoons) unsalted butter, room temperature, 3/4 cup granulated sugar, 2 cups all-purpose flour, 1 teaspoon salt. Instructions: 1. With a stand mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk and wrap in plastic. Chill at least 30 minutes (or up to 2 days) or freeze up to 1 month.
27.04.2023 @ 01:10
This rich dough is soft and a little difficult to roll out, but it can easily be pressed into the shell – and stick if necessary. Use this recipe when making our hazelnut frangipane tart with apricots and softly whipped creme fraiche. Source: Martha Stewart Living, July 2007. Makes one 9-inch shell. Ingredients: 2 sticks (16 tablespoons) unsalted butter, room temperature, 3/4 cup granulated sugar, 2 cups all-purpose flour, 1 teaspoon salt. Instructions: 1. With a stand mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk and wrap in plastic. Chill at least 30 minutes (or up to 2 days) or freeze up to 1 month.