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Copyright, 2015
February 21, 2013
Rob
Tart doughs
0

Almond and orange sweet tart dough

I was planning to bring a cake to a party a couple of weeks ago, but time was tight so I decided to go for the easy and quick: a chocolate tart.

Almond sweet tart dough - Step 21

It was filled with a simple chocolate ganache, but the tart dough was the best part: I tried a new recipe of a sweet tart dough (pâte sucrée) with some ground almonds and orange zest. It resembled a biscuit dough, it was very crunchy and it had a nice flavour of butter with an orange aftertaste.

Moreover, I also practiced a new technique to decorate the border of tarts that I’ve learnt from my latest Italian pastry book. Here is the illustrated step-by-step recipe for my almond and orange sweet tart dough:

 

Almond and orange sweet tart dough

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Almond and orange sweet tart dough

Ingredients

250gPastry flour
150gButter (room temperature)
125gGranulated sugar
50gGround almonds
1 tablespoonVanilla extract (or some vanilla seeds)
1/2Orange zest (only the orange part)
1Egg
1 pinchSalt
3gBaking powder

Directions

1
Place the diced butter with sugar, almonds, vanilla and zest in a bowl
2
Mix the ingredients without creaming. If you have a mixer, use the paddle attachment at low speed.
3
Add the egg, salt and mix until all the ingredients are combined
4
Add the sifted flour and baking powder and mix until they are incorporated. Form a ball without overmixing or overworking the dough.
5
Wrap the dough in plastic, flatten it and chill at least one hour
6
Roll the dough until it is 5mm thick
7
Place the tart ring on top of it and cut the round that will be the bottom of the tart. Prick it with a fork or with the specific tool. Put the round aside on a pan covered with parchment paper
8
Form again a ball with the scrapes and roll them out again to a 5mm height. Cut a round like in the previous steps.
In the middle of it, cut another round leaving a border of about 2-3cm (I used a saucepan lid for the smaller shape).
9
Put the ring on top of the bottom round created in step 7
10
Repeat step 8 and 9, so that you have a tart bottom with two rings on top. The height of the dough should be the same as the tart ring.
11
Decorate the dough by repeating a pattern with a dough cutter
12
The tart is ready to be baked. It is advisable to leave it about half an hour in the fridge before baking. Blind bake at 180° for 25 minutes by putting some weight on parchment paper on the tart shell (e.g. dry beans).

Note

  • It is very important not to overmix the dough otherwise too much gluten will develop and it will become too hard
  • You can bake the tart and store it for up to 15 days covered in plastic for about 2 weeks
  • When rolling out the dough, don't use too much flour otherwise the dough will become grayish during baking
  • The sugar and almond flour help to prevent too much gluten from forming, so to ensure the dough is flaky.

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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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