可做8個 (11公分 塔模)
甜塔皮的食譜出於 Gordon Ramsay's "A chef for all seasons."
* 除了添加香草籽, 我額外加了一顆黃檸檬的皮於塔皮麵團
* 儘可能將塔皮麵團桿至約 1mm 的厚度
* 烤塔皮時 (2 階段以170C烤), 請注意勿過度上色 (可參考鮭魚法式鹹派中的塔皮準備)
也可參考有機檸檬香橙塔一文圖解
650-700公克 熟杏桃, 去核切對半
先將杏桃置於一大平盤上, 灑上各一大匙紅蔗糖與Cointreau香橙酒, 漬20分鐘
frangipane 杏仁餡:
烤箱預熱至 180C
150 公克 無鹽奶油, 室溫放置稍軟
150 公克 細蔗糖
150克 杏仁粉*(ground almonds or almond meal)
2 大匙 (約30公克) 有機中筋麵粉
3 顆 有機蛋
1 大匙 Cointreau香橙酒
些許杏桃果醬
*杏仁粉 - ground almonds or almond meal 指的是去皮杏仁或帶皮杏仁打成粉狀 (台灣一般所喝的杏仁奶的杏仁是將杏桃 apricot 子的內部 (成白色) 磨成粉), 蛋糕甜點中一般會使用的是ground almonds or almond meal。
1. 將奶油與砂糖打發(意旨: 將空氣打入), 至淡乳黃狀
2. 加入蛋, 一次一顆 - 攪拌均勻, 確實吸收後才放入下一顆
3. 拌入杏仁粉, 混合均勻
4. 將麵粉篩入碗中, 混合均勻
5. 加入Cointreau香橙酒, 混合均勻
6. 在每一塔殼底抹上約2大匙的杏桃果醬
7. 使用一湯匙將餡料填入塔殼中, 於餡料上輕壓上杏桃 (切面朝下)
8. 進烤箱烤25-30分鐘, 至以手指輕壓杏仁餡時帶彈性 (回彈)
9. 放至微溫即可享用
English Version:
Season of Apricots - Part 2 Apricot tartlets
Makes 8
(11 cm tartlet tin)
Rich sweet pastry:
From Gordon Ramsay's "A chef for all seasons".
* I also added 1 lemon zest to the pastry.
* Avoid over baking the tart shells (no need over colouring).
Please refer to my article, "Citrus tart" for more photos.
Preheat the oven to 180C
650-700g ripe apricots, stoned and halved
Place apricots on a large plate and sprinkle with 1 tablespoon of cane sugar and 1 tablespoon of Cointreau. Set aside for 20 minutes.
Frangipane filling:
150g unsalted butter, softened
150g fine cane sugar
150g ground almonds
2 tablespoons organic plain flour
3 organic eggs
1 tablespoon Cointreau
some apricot jam
1. Cream butter and sugar in a mixing bowl until smooth.
2. Add the eggs, one at a time and mix well after each addition.
3. Stir in the almonds and mix to incorporate.
4. Sift in the flour and mix to incorporate.
5. Add the Cointreau and mix well.
6. Spread 2 tablespoons of apricot jam into the base of each pastry case.
7. Spoon the frangipane mixture into the pastry cases and press the apricots gently on the surface (cut-side down).
8. Bake for 25-30 minutes until the filling is firm and springs back when pressed.
9. Serve warm.
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