Tart with quince and almond cream Frangipane
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It is impossible to convey the taste of this tart, it is necessary to try! My culinary weakness and love for the quince and Tartu of soedinilis in this dessert couldn't be better. And then I obnarujila that it is also the hundredth, that is to say the anniversary recipe. Well, in my opinion, this recipe is just a very worthy celebrant.
Ingredients for Tart with quince and almond cream Frangipane
- Quince - 2 PCs
- Sugar - 1 Cup.
- Honey - 1/4 Cup.
- Lemon - 1/3 PCs
- Extract - 1 tsp.
- Water - 3.5 stack.
- Flour - 1.5 stack.
- Powdered sugar - 1/2 stack.
- Butter - 130 g
- Salt - 1/2 tsp.
- Almonds - 3/4 stack.
- Sugar - 1/2 stack.
- Butter - 80 g
- Chicken egg - 1 piece
- Egg white - 1 piece
- Flour - 2 tsp.
- Corn starch - 1 tsp.
- Extract - 2 tsp.
- Powdered sugar
- Chicken egg
- Chicken egg
- Egg white
- Corn starch
Step by step instruction of cooking Tart with quince and almond cream Frangipane
Send back in the oven for 20-30 minutes until Golden brown. The temperature of the same 180*C (350*F).
Allow to cool completely and sprinkle with powdered sugar.
In the beginning, prepare the quinces. In a saucepan pour water, add sugar, honey, vanilla extract, lemon sliced and stirring bring to boil.
Wash the quinces and cut into 4 parts. Remove the middle and each quarter cut into 4-5 slices (depending on size of quince).
When the syrup boils add the quinces and cook over low heat for 20-30 minutes until cooked quince. The quinces can be cooked in advance and kept in the syrup.
Sift the flour, add the powdered sugar. Cold butter cut into small pieces. In the bowl of a mixer to combine flour mixture and butter. Using a mixer (hand) to turn into crumbs. Add the egg and knead the dough.
Divide the dough into 6 equal portions, wrap in cling film and upreit in the fridge for 30 minutes. This amount of dough is enough for one shape with a diameter of 22.5 cm or shape size 34 x 11 cm, or six shapers (like me) with a diameter of 10 cm.
Form tarte grease and flour them. Spread the dough evenly on the form, making bumpers. Bake at 180*C (350*F) until light Golden brown about 10-15 minutes. Allow to cool completely.
While baking the tart base to prepare almond cream Frangipane. Peeled almonds grind to a state of fine crumbs.
Beat soft butter with sugar until creamy. Add the ground almonds and continue to beat on medium speed. Now add the flour, starch, egg and protein (still whisking). And at the very end of extract of vanilla and almonds.
Continue to beat for another few seconds to fully combine all ingredients.
To evenly distribute the cream on the cooled cake tins (or one form), put the slices of quince, pre-letting to drain excess syrup.