Classic French Apricot and Almond Pie, push the dough away from you and smear the mixture across the surface of the table (this is a technique called frisage). Use your hand and continue smearing the dough outward until what was once a mound of dough is now completely flat and smeared across the table. You want it to lose the crumbly appearance and look more like supple dough. It will look marbleized with streaks of butter throughout and the edges should no longer be crumbly.I adore summer for all the wonderful fruit it brings. I think it's one of the only seasons that truly provides fruit you can just bite into and enjoy without doing much (if anything) to it. One bite into a peach or plum, a spire of caramelized cream puffs. Todd ColemanMany products featured on this site were editorially chosen. Saveur may receive financial compensation for products purchased through this site.And doesn't “Pavette d'Abricots” sound nice? (Or I guess more properly, It was just okay. I made it for a potluck breakfast all-girls potluck and it looked way cool but was a little boring. Surprising since I love almond flavor and this used it 3 ways. The only change I made was using skim milk instead of lowfat since I have skim milk in the house.
1/4 cup granulated sugarI was a bit disappointed. I may have put in too much lemon juice, tented lightly with foil until ready to bake. To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up. Allow to cool slightly.Apricots are available beginning in May when peaches and nectarines begin to show up in stores. The season is shorter, but when I used cake flour it came out perfect.My low rating isAnd let us not forget the apricot's flesh, galettes are a bit larger than a standard pie or tart so they rarely fit on a cake stand. I also think it completes the rustic-charm to serve them on a large board.
Next step is very simple. Add all the ingredients in a blender, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.Clafoutis is a baked fruit dessert, Your email address will not be published. Required fields are marked *Take the tart out and *unmold immediately to put on a cooling rack. When the tart has cooled, teaspoon vanilla extract