ALMOND PASTE DESSERTS HOW TO

Bake for 35 minutes or until golden in the center rack of oven. In this recipe, Chef John shows you how to make tart shells out of a sheet of puff pastry.

You can slice this one as well into cookies or You can save it for later use by wrapping with plastic wrap and storing it in the freezer.

Repeat the same process with the second sheet of puff pastry. A fantastic slice of Apple tarte tatin with Chinese 5 spices and Tamarind by Claudette, aka mum :) It was very nice and using maple syrup is ‘genius’ she reports.

Slice the dough into 1 inch strips and place on a baking sheet lined with parchment paper.

Pinch the tops of both sides together and sprinkle with some sugar.

Keep rolling the puff pastry toward the center until both sides meet.

Add chilled butter and process until mixture resembles coarse meal. Blend flour, sugar, and salt in processor.

Spread half of the almond filling onto the pastry and sprinkle half of the sliced almonds over the filling. Whisk egg yolks and apple cider in small bowl to blend.

Roll it out about an inch on all sides while maintaining a rectangular shape.

Roll out 1 sheet of puff pastry on a lightly floured work surface.

Make the filling by combining the almond paste, salt, and sugar in the bowl of a tabletop mixer.

Preheat oven to 375 degrees Fahrenheit, 191 degrees Celsius.

Set the finished fruits out on the counter to dry, then store in an airtight container at room temperature. I almost always sift the dry ingredients together just to make sure that there are no lumps in the mixture so that it gets evenly distributed in the batter. Add the flour and baking soda to the creamed mixture.

If the almond paste starts getting dry and difficult to work with, add more whipped butter to it. Cream the butter with the sugar and, when well mixed, beat in the eggs. After this, mold the ball into whatever shape fruit you are making. Place a ball of stuffing into the center and wrap the almond paste around it tightly, making sure it's completely sealed. To make fruits, take a piece of the dyed almond paste and roll it into a ball. Use the food coloring to dye each portion the appropriate color. Then cover, and set aside.Īt this point, you will portion out the almond paste into however many fruits you would like to make. Add as much whipped butter as you see fit. The mixture should be easy to work with, as you will be molding it into shapes. Once the egg whites are incorporated, add whipped butter and mix it in with your hands until the ball of almond paste is smooth and pliable. Add egg whites, one at a time, until mixture comes together into a ball.

In another large bowl, whisk together almond flour, powdered sugar, and vanilla.

Add egg white and combine with your fingers until mixture comes together into a ball. Add Turkish halva, orange blossom water, and melted butter, and mix together until mixture is moistened. In a large bowl, whisk together almond flour, ground tea biscuits, and granulated sugar.

ALMOND PASTE DESSERTS PLUS

Pinch of vanilla powder (or 1/2 teaspoon vanilla extract)Ģ tablespoons whipped butter, plus more as needed Yield: 30 fruits, but it depends on the size/type of the fruitġ/2 cup (8 tablespoons) unsalted butter, melted To make the lemon sugar put the granulated sugar with the lemon zest into a food processor and pulse/process for about a minute until the zest is fully incorporated and the sugar is moist, pale yellow, and super fragrant. But you should definitely halve the batch and give these a try, they're sure to impress anyone who sees them! Line a baking sheet with parchment paper. These are a really simple and delicious dessert to put together, but the making of each fruit is a bit time consuming so I don't think I'll be making these again unless it's a very special occasion. The apricots were my favorite, and the bananas were a close second. In any case, I think I did a pretty decent job.

Almond paste desserts