![]() While the crust is blind-baking, remove the pits from the plums and cut them into quarters, lengthwise.Blind-bake for 15 to 18 minutes, until golden brown on the edges. ![]() Then, roll the rolling pin over the edges of the pan to remove any excess dough. (But press any tears together with your fingertips, if necessary). Gently unroll the dough into the pan, being careful not to tear it. Roll up the dough around the rolling pin and place the rolling pin over the center of the prepared pan. Unwrap the dough, and with the floured (or a nonstick) rolling pin, roll the dough out to a thickness of ? to ¼ inch, rotating the dough 45 degrees after each roll to ensure that it does not stick. Lightly coat the work surface with a very light dusting of flour and flour a rolling pin. Remove the dough from the refrigerator.Spray the bottom and side of a 9-inch nonstick springform pan with nonstick vegetable oil spray and set aside. When you are ready to bake, preheat the oven to 375☏. ![]() Add the flour and salt and pulse until completely combined. Add the eggs, one at a time, and pulse between additions, just until combined. Then combine the almond paste, butter, sugar, Slivovitz, and vanilla in it and pulse for about 2 minutes, until well combined. Make the frangipane: Wash the bowl of the food processor.Refrigerate for at least 20 minutes or up to 2 hours while you prepare the filling. ![]() Scoop the mixture onto a piece of plastic wrap and wrap well. Add the butter and pulse until the mixture turns into a raggedy mess that resembles small peas and wet sand. Add the egg yolk and process for about 2 seconds just to combine.
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