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Question about tart

post #1 of 15
8/30/07 at 8:37pm
Thread Starter 
i live in oregon and i went to a famous book store around here with the one of the biggest selections in new and used books in the entire country and they had an espresso stand with some baked goods and i ordered a cherry almond tart and this tart was one of the best i've ever had... it had a wet almost paste like center that tasted strongly of almond inside a pastry shell and cherries on top with sliced toasted almonds... anyway, what i want to know is... does anyone know how to make that wet, paste like center? i tried to do it myself making a flour butter mixture on the stove almost like a rue and added eggs to it, but it wasn't the same... please help!

.<3
Stephanie
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post #2 of 15
8/30/07 at 10:18pm
look for frangipane recipes.
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post #3 of 15
9/7/07 at 6:57am
Hi Stephanie,

Here's my frangipane recipe. This makes a lot so you can scale it down if need be

Almond Paste - 8oz
Sugar - 8oz
Butter (or shortening) 4oz
Pastry flour 2oz
Eggs 2oz

use a paddle on your mixer and mix almond paste with sugar until well mixed. Mix in your fat and flour until smooth. Beat in the eggs a little at a time until smooth. Easy-Peasy.

JohnBaker
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post #4 of 15
9/7/07 at 10:26am
Thread Starter 
Thank you so much! I will definitely use that recipe... My only question is, do I have to use the pastry flour? I'm not sure where to get pastry flour. :blush:

.<3
Stephanie
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post #5 of 15
9/7/07 at 11:28am
Here's an article about protein content of various flours. Flour - Joyofbaking.com Apparently cake flour is similar to pastry flour, but not completely interchangeable. I know you can send to King Arthur for the flour, but maybe someone who's more knowledgeable can give you hints on how to substitute or mix various flours. I know you can get cake flour (Softasilk, Swan's Down) in boxes in many grocery stores.
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post #6 of 15
9/7/07 at 11:53am
I ate so much delicious frangipane in France (especially in those almond croissants) I could throw it up right now.
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post #7 of 15
9/7/07 at 2:20pm
If you can't find pastry flour, you can use cake flour, which as less gluten (just marginally), or you could use all purpose flour (which has more gluten). Either will work fine and you'll have a great product.

Enjoy

JB
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post #8 of 15
9/8/07 at 9:40am
John Baker? Long hair, J&W's a million yrs. ago?
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post #9 of 15
9/8/07 at 12:51pm
Hi Stephanie, sounds like you went to a Borders book store? If so, you're probably not here in Bend. We don't have one yet :^(
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post #10 of 15
9/8/07 at 5:01pm
Stephanie,

If you go to Fred Meyers, in their natural/bulk bins they will not only have pastry flour, but you'll probably have to choose if you want whole wheat or white.

If you have a WinCo nearby, you can do the same thing in their bulk sections. Also, alot of grocery stores in our area (if not elseware) are carrying small bags of Bob's Red Mill flours, if not other brands of pastry flour as well.

Erik (formerly of Oregon)
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post #11 of 15
9/8/07 at 5:58pm
Well..the hair was long, before someone stole it :lol: Never went to J&W. Johnbaker was a childhood nick name and now it seems to fit.
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post #12 of 15
9/10/07 at 8:36pm
Thread Starter 
No, it's a bookstore called Powell's... Powells Books - Used, New, and Out of Print
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post #13 of 15
9/10/07 at 8:38pm
Thread Starter 
Wow, thanks for the info... I will have to go to Winco or Freddies... I didn't know you could get that stuff in bulk. Thanks again!

-Stephanie
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post #14 of 15
9/11/07 at 4:25am
Yes, Freddies has become my best friend for that reason. Especially with ingredients I hardly ever use. I can buy exactly as much as I need for a project. Their 'Rewards' program is pretty cool too.
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post #15 of 15
9/13/07 at 7:46pm
Here in Bend, the only "rewards" program goes towards buying gas and I don't drive my own car much. Will be driving to Corvallis this weekend tho.

Oh, pastry is the subject. Sorry.
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