![]() Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have pieces the size of oatmeal flakes and some the size of peas. Put the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. One year ago: Vegetable Dumplings, Pasta with Baked Tomato SauceĪdapted from a few Dorie Greenspan recipesġ stick plus 1 tablespoon (9 tablespoons, 4 1/2 ounces or 130 grams) very cold (or frozen) unsalted butter, cut into small piecesġ. Which, really, is a perfect time to ask them to sponsor your next trip to Paris. Made with ground almonds, butter, an egg and a splash of extract or brandy, they’ll think they’ve died and gone to heaven. ![]() You see, she is a marzipan fanatic and if you have a marzipan fanatic in your life, you need to introduce them to frangipane, stat. Sure, my mother already had a dessert planned but you see, I had to make this tart for my mom. Once I had the shell baked, the pears poached and the filling whirled in the food processor, I ran out of time to bake the tart (typical) and packed all three parts up to go to my parents for dinner. I didn’t trust the quality of readily-available canned pears in the store–Chelsea, you are no Paris, though I know you try–but fortunately, poaching the pears was little trouble. And what is this technique, pray tell? It is fully freezing the dough and lining it tightly with foil before baking the shell. Ironically enough, this is quite close to a recipe that shrunk mercilessly on me a few months ago, leading me to believe that it is the technique, not recipe that saved the day. This is a first in the smitten kitchen, but I hope not the last. ![]() However, in my trial but mostly error, I decided that this new one, the one I have posted here today, will be the only one I ever used because, get this, it barely shrunk at all. And boy, I could have used one of those doughs this Sunday, when the ground-almond version I used gave me so much trouble–dry, crumbly, loathsome–that after four failed attempts to roll it out, I threw it in the garbage and made a new one. French women, says Dorie, keep it simple when they bake at home, and they’re not afraid to use bits and pieces purchased elsewhere–a tart dough, some prepared fruit, almond paste–to get the job done.įor example, it is not uncommon for French women to use canned pears in this Pear and Almond Tart, or a ready to be rolled sweet pastry dough. It’s because they say things like “Why’d do you do it?”—”it” being baking a rich chocolate cake topped with raspberries and chocolate ganache—”I mean, it’s great, but cakes like this are the reason pastry shops were invented.”Īs someone who delights in making elaborate cakes, but also advises people to only choose one plat de resistance when entertaining, this captivated me. Thus, it was with great interest that I came across an article written by Dorie Greenspan for Bon Appetit a couple years ago about yet another thing that makes French women so fabulous–aside from the fact that they’re always perfectly dressed without looking like they’re trying too hard and can tie a scarf with their eyes closed while I do mine in front of a mirror and it still looks awkward. My obsession lies with the fact that, as with all things we pine for, the grass just seems so much greener over there, from the Velib bikes to the old buildings which are never crushed to make room for fugly glass and concrete monoliths, and do I even need to get started about the respect given to artisan crafts from pastry to bread baking? ![]() It’s not just that we got engaged there, returned a little over a year later just because we missed it and scheme to find a way to expat ourselves there one day or at least for a couple years no, that would be too obvious. A lot more than anyone should, I fixate on Paris. ![]()
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