Divide the dough in half (if making the full recipe) and form each half into a 4″ by 6″ rectangle. Transfer the dough to a work surface and use the heal of your hand to smear it across the surface, working it together and folding it over onto itself until it is very smooth.Scrape the bowl, then add the eggs and mix on low until just combined. Add the dry ingredients to the butter in 2 additions, mixing for 15-30 seconds after each.Scrape down the bowl, then scrape the seeds out of the vanilla bean and stir them into the butter. Increase the speed to medium-low and mix until fluffy, about 1 minute. Sift in the remaining powdered sugar and pulse the mixer to combine. If needed, you can briefly warm the bowl over the stove top. It should hold a peak when the paddle is lifted. Cream the butter in the bowl of a stand mixer fitted with the paddle attachment, mixing on medium-low speed until the butter is the same consistency as mayonnaise.If there are any lumps left in the sieve, break them up before adding to the mixture and whisking to combine. Place the all-purpose flour in a medium bowl, then sift in the 46g (1/4 cup + 2 1/2 tablespoons) powdered sugar and the almond flour.If you’re using measuring cups/spoons, it may be tricky to half this recipe as the measurements get kind of wonky.) If you’re weighing your ingredients, feel free to halve it as I did. NOTE: This recipe makes double the amount of dough you’ll need. 73g (1/2 cup +2 tablespoons) powdered sugarĨ-10 small or 4-5 medium Santa Rosa plums or pluots (1 1/2-2 inches in diameter).73g (1/2 cup + 2 1/2 tablespoons) almond flour.or 2 sticks) unsalted butter, at room temperature 47g (1/3 cup plus 3 tablespoons) almond flour.46g (1/4 cup + 2 1/2 tablespoons) plus 94g (3/4 cup +1 tablespoon) powdered sugar.What I love about this tart is that it’s really just three simple components that come together to make something delicious.įrom, adapted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel It’s a simple plum tart made magical with high quality produce, an insanely yummy and buttery crust, and a lovely almond cream on the bottom. So on that note, today I’m sharing this recipe that hails from one of my all-time favorite cookbooks, Bouchon Bakery. I guess I’m just in denial of the fact that I’m about to head into my junior year of high school…īUT, since it’s still warm out, I’m still on vacation and there’s still no homework, I’m fully prepared to live it up and have some fun in these last days of summer. It’s not that I don’t like fall I actually love the cool air and the apple cider and everything. I mean, where did the summer go? I feel like it disappeared into thin air and that before I know it I’ll start seeing pumpkins and fallen leaves EVERYWHERE. I’ve just begun my last week of summer break, so I’ll be baking a LOT over the next few days before the crazy starts. I actually just go back from a summer as a counselor-in-training, but I’m very excited to get back into the swing of things and share some new content. Hey there! It’s been quite a while, hasn’t it?
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