1. Sweet almond, apple, and fig tart

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    This tart has the heady aroma of almonds, the sweet richness of ripe figs, and the sweet-tartness of apples. The nutty marzipan-like filling surrounds the layers of thinly-sliced fruit in a buttery, cookie-like crust.  This recipe is perfect, if you have been looking for something special to do with all the wonderful ripe figs that are available now.
    You can make this tart with a frozen prepared pie crust, but our French-style sable crust is so delicious, you should try it. If it breaks as you roll it out, chill it for a bit, or just pat the pieces into the tart shell. It will look and taste perfect when you serve it.
    Preheat oven to 400f/230c
    1¾ cup/450 grams of soft southern flour (such as White Lily brand) or 1¼ cup (425 grams) of all-purpose flour, and ½ cup (118 grams) of cake/pastry flour.
    3 Tbsp sugar
    Cut 6 ounces/170 grams of ice-cold butter into pieces, and pulse them into the flour and sugar, until coarse crumbs develop.
    Pour in as you pulse 2 to 4 Tbsp of ice cold water with 1tsp salt. The dough should form a ball.
    Roll out the dough with small amount of flour. Rolling it on wax paper allows you pick it up and flip it into the pan more easily. Roll from the center out, and do not touch the dough too much.
    Place in a 9-inch French tart pan with a removable bottom.
    Chill the tart shell while preparing filling
    Place in the food processor bowl:
    1 cup/273 ml of almonds
    ½ cup/118 ml of sugar
    Pulse until the almonds are ground, but still have some texture
    3 ounces/85 grams of softened butter
    2 tsp. almond extract
    4 eggs
    ¼ cup/59 ml flour
    Pulse until well blended, but do not overmix!
    Slice fruit or berries to fill the tart half-full. Use peeled peaches, plums, apples, etc.
    ¼ cup (59 ml) of any juice that goes with the fruit in your tart and ¾ cup/177 ml sugar. Boil until thick and syrupy.
    Fill the tart with the fruit. Arrange it attractively. Pour in the filling. Place the tart in the oven and reduce heat to 350f/180c. Bake for 40 minutes and then remove the tart to glaze. Spread the glaze with a metal spoon evenly over the top of the hot tart.
    Be careful, it will be very hot!!! Return to oven for 10 minutes.
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