Steve Scardina - Provence I
Provence I
Steve Scardina
Buy This Art Print At AllPosters.com

 

 

 


 

La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Tarte aux Amandes Le Provençal

 

 

 

"Of course you can buy a ready-made pie shell,
but it's a shame not to have the know-how yourself."

~ Julia Child, in "Julia's Kitchen Wisdom


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

 

  J. Hammerle - Road in the Provence
Road in the Provence
J. Hammerle
Buy This Art Print At AllPosters.com

 

 

Tarte aux Amandes Le Provençal
Gourmet Archives

1 cup flour
2 tablespoons sugar
1/4 teaspoon baking powder
3 tablespoons cold unsalted butter
1 large egg

1/2 cup unsalted butter
1 cup sugar
5 tablespoons flour
1/4 cup heavy cream
1 1/2 cups sliced blanched almonds

 Into a bowl sift together 1 cup flour, 2 tablespoons sugar, and the baking powder and blend in 3 tablespoons cold unsalted butter, cut into bits, until mixture resembles meal. Add the egg, beaten lightly, and, if necessary, 1 tablespoon cold water, or enough to form mixture into a ball. Knead the dough lightly with heel of hand against a smooth surface for a few seconds to distribute fat evenly and re-form it into a ball. Flatten the ball slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour. Roll the dough into a round 1/16 inch thick on a floured surface, fit it into a 10 1/2-inch fluted flan pan with removable bottom and crimp the edge decoratively. Chill the shell 30 minutes or until it is firm.
In a bowl cream 1/2 cup unsalted butter, softened, add 1 cup sugar and 5 tablespoons flour and beat mixture until light and fluffy. Beat in the heavy cream, stir in the sliced blanched almonds, toasted very lightly, and spread the mixture evenly in the shell.  Bake the tart in lower third of preheated
450-degree F. oven 20 minutes. (The filling will not be set.) Let the tart cool on a rack for at least 2 hours or until filling is set.


Featured Archive Recipes:
Julia Child's Tarte Tatin
Raspberry Almond Truffle Tart


Index - Pie Recipe Archives
Basic Pie Crust Recipes

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: April 08, 2001.