Steve Scardina - Provence I
Provence I
Steve Scardina
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La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create 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

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Friday, November 10, 2006

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  J. Hammerle - Road in the Provence
Road in the Provence
J. Hammerle
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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.

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Index - Pie Recipe Archives
Basic Pie Crust Recipes

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