Hazelnut Frangipane Tart With Apricots And Softly Whipped Creme Fraiche Recipes

Steps:

• Cut dough into a 6-inch round piece (reserve remaining dough for another use), and press into a 9-inch round tart pan with removable bottom, making dough about 1/4 inch thick. Patch with pieces of dough if necessary. Refrigerate for 10 minutes. Trim dough flush with rim, and refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate tart shell, and remove parchment and weights. Cover edges with a strip of foil. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more. Let cool on a wire rack for 10 minutes. Reduce the oven temperature to 325 degrees.
• Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt.
• Beat butter and granulated sugar until pale and creamy. Beat in egg. Add hazelnut mixture, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)
• Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.
• Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in half, and remove pits.
• Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in creme fraiche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
• Melt jam in a saucepan over medium-low heat. Stir in lemon juice, and set aside to cool for 5 or 10 minutes. Pour through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.

Steps:

• Press dough into bottom and up sides of a 9-inch round tart pan with removable bottom, about 1/4 inch thick. Patch, if necessary. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 350°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate shell, and remove parchment and weights. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more. Let cool on a wire rack 10 minutes. Reduce heat to 325°F.
• Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt. With an electric mixer, beat butter and granulated sugar until pale and creamy, 3 to 5 minutes. Beat in egg. Add hazelnut mixture, and beat until just combined. Frangipane can be refrigerated in an airtight container up to 1 week.
• Spoon frangipane into tart shell, and smooth with an offset spatula. Let stand 10 minutes. Bake until set, about 15 minutes. If edges brown too quickly, cover with a foil ring (see page 324). Transfer to a wire rack and let cool.
• Peel apricots (see page 343); cut in half, and remove pits. Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in crème fraîche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
• Heat jam in a saucepan over medium-low until loose. Stir in lemon juice, and let cool for 5 or 10 minutes. Strain through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.

Steps:

• Preheat oven to 350°F.
• Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
• Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
• Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

Steps:

• Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.

Steps:

• Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

Steps:

• With a standing 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. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.

Steps:

• Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 14 minutes.
• Lightly brush a standard 9-by-5-inch loaf pan with butter; line in both directions with parchment. Melt 1 1/2 cups dark chocolate in a medium bowl set over a saucepan of simmering water. Brush loaf pan all over with half of melted chocolate; freeze 5 minutes. Brush again with remaining melted chocolate and freeze 5 minutes more.
• In a medium bowl set over a saucepan of simmering water, melt remaining 1 1/2 cups dark chocolate with milk chocolate, stirring together until smooth. Remove from heat; stir in hazelnut spread and hazelnuts. Pour into chilled chocolate shell and refrigerate until firm, at least 4 hours. Trim chocolate around top of loaf pan with a paring knife. Let temper 30 minutes before slicing crosswise into 8 pieces. Torrone can be refrigerated, covered, up to 2 weeks.

Steps:

• Make filling: Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together cornstarch and egg yolks. Whisk in milk and honey until cornstarch is dissolved. Whisking constantly, cook over medium until the first large bubble sputters. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Press plastic wrap on surface of pudding; refrigerate 3 hours (or up to 3 days).
• Preheat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and butter; pulse until mixture resembles coarse meal. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tablespoons ice water). Do not overmix.
• Press dough evenly into a 9-inch removable-bottom tart pan, starting with the sides. Freeze until firm, 15 to 20 minutes. Prick dough all over with a fork. Bake until golden, pressing down with a spoon if the tart shell puffs, 35 to 40 minutes. Let cool completely. (To store, keep at room temperature, up to 1 day.)
• Whisk chilled pudding until smooth; spread in cooled tart shell, and top with apricots. In a small saucepan, heat jam over medium-low until liquefied; gently brush apricots with jam. Refrigerate tart in pan 1 hour (or up to 3 hours); unmold just before serving.

Steps:

• To make the crust: Preheat oven to 350 degrees with rack in center. Brush a 8-by-11-inch tart pan with removable bottom with butter.
• Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add the butter, and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
• Transfer the crumbly dough to the prepared pan. Using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. Chill the crust 30 minutes.
• Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
• To make the filling and assemble the tart: Preheat oven to 350 degrees. Spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Set aside.
• In a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the filling into the baked crust.
• Arrange the apricot halves, cut sides up, on top of the filling, packing the fruit closely together. Sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. Sprinkle the toasted almonds over the entire tart.
• Bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. Transfer tart to a wire rack to cool. Unmold, and sprinkle with confectioners' sugar just before serving.

Steps:

• Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.
• Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.
• Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.
• Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.
• Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.
• Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.

Steps:

• Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
• Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.

Steps:

• Stir together mayonnaise, creme fraiche, chopped dill, lemon juice, salt, and pepper in a medium bowl until well combined. Stir in shrimp.
• Melt 1 tablespoon butter in a skillet over medium-high heat, and saute half the bread triangles until golden brown and crisp. Transfer to a plate, and saute remaining bread in remaining tablespoon butter.
• Spoon a generous amount of shrimp mixture onto toasts. Top each toast with caviar, and garnish with dill sprigs. Serve with lemon wedges. Shrimp mixture can be refrigerated 1 day.