![]() ![]() Utilizing a rubber spatula, scrape the mixture into the tart shell and distribute it evenly over the peach slices. In a mixing dish, combine the golden syrup, bread crumbs, chopped almonds, and ginger. ![]() In a small saucepan or the microwave, heat the golden syrup just until it is runny. On the tart's base, spread the peaches that have been finely sliced. Put it back in the refrigerator to firm it if it becomes too soft. It won't get tough if you pick it up, knead it, and reroll it multiple times. Although this dough is quite difficult to work with, it is also highly forgiving, particularly if you substitute margarine for the butter (sacrificing some flavor, but oh, well). ![]() Press the bottom and sides of the dough into a 9-inch tart pan. Roll out the dough to an 11-inch circle on a surface that has been generously coated with flour. The larger disc should be taken out of the fridge and generously floured on both sides. Wrap in plastic wrap and keep chilled for up to 3 days or at least 2 hours. Form the remaining 2/3 of the dough into one disc and the remaining 1/3 into another. When the dough begins to clump together, toss with a spatula and give it a quick knead. Pouring the egg yolk into the flour-butter mixture after beating it with the cream and vanilla. Alternately, pulse the mixture 15 to 20 times in a food processor until it resembles coarse yellow meal before transferring it to a sizable mixing bowl. To completely coat the flour with fat, or until no more white powdery flour is visible and the mixture resembles coarse yellow meal, cut the butter into the flour using a pastry cutter, two knives, or your fingertips.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |