Madama Doré

by | Sep 21, 2016 | Pastry, Tarts | 0 comments

It never happens I prepare the same dessert in a close time.
Here I can talk about a special situation……
I prepared the fantastic Madama Dorè, by Gianluca Fusto, twice in a week.
It is a simple tart, but you find a combination of exceptional flavors: a frangipane enriched with orange zest and saffron and soft peaches.
It is crisp, but at the same time it is soft, tasty, fragrant
This dessert has all the items to turn a tart in THE TART.

 

Madama Doré

Madama Doré

Yield: 6/8 servings

Ingredients

Almonds shortcrust pastry

  • 1.5 cups (184 g) pasty flour
  • ¼ cup (24 g) almonds powder
  • 5.5 tbs (80 g) soft unsalted butter
  • ½ cup + 1 tbs (70 g) icing sugar
  • 1 small (40 g) whole egg
  • a pinch of salt

Almond and saffron Frangipane

  • 2/3 + ¼ cup (86 g) almond powder
  • 1 tbs (16,5 g) pastry flour
  • 1 XXL (66 g) whole egg
  • 1/3 cup + 1 tbs (50 g) icing sugar
  • 3 tbs (41,5) clarified melted unsalted butter (I used melted unsalted butter, not clarified)
  • a pinch of saffron
  • a pinch of salt
  • a pinch of baking powder
  • zest from 1 orange

To garnish

  • 2 white peaches (I used yellow ones)
  • almond flakes
  • neutral glaze to brush

Instructions

    Almonds shortcrust pastry
    In the bowl of a stand mixer, fitted with paddle attachment, put butter, sugar, egg salt and mix to combine.
    Add almonds powder, 1/3 of pastry flour and beat together.
    Then add the remaining flour and mix just to combine.
    With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for 3 hours.
    Almond and saffron Frangipane
    In the bowl of a stand mixer, fitted with paddle attachment, beat eggs with sugar, almond powder, flour, baking powder sifted together.
    Add warm melted butter (95F/35°C) and mix until you get a smooth dough.
    Add salt, orange zest and saffron and mix to combine.
    Cover with plastic wrap and refrigerate for 3 hours before using.
    To line the pastry ring
    Brush the interior of your ring with butter (7.5 inches-19 cm.) and place on a baking tray with baking paper (I used microperforated round tart rings, microperforated tray and Silpat non-stick mat).
    Lightly flour your surface and rolling pin
    Roll the dough gently until you have an even 3mm thickness
    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
    Using the knife, remove the over hanging pastry.
    Prick the base with a fork and refrigerate for 2 hours.
    Dressing and baking
    Heat fan oven to 320 F - 160°C.
    (While the oven is heating, I put the tart shell in the freezer).
    Bake the tart shell for 21 minutes and let completely cool.
    Pour the almond filling in a pastry bag and spread it out evenly and smooth the top.
    Arrange the thin sliced peaches on top and scatter with almonds.
    Bake for 20 minutes.
Let cool and brush with neutral glaze to serve.

Notes

With leftovers almonds shortcrust pastry, you can get 12 small cookies.

Madama Doré

Madama Doré

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