1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
2 teaspoon sugar
8 tablespoons ice water
Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days, or freeze for up to 2 months.
Remove one crust disk from the refrigerator. Let sit at room temperature for 10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface (silicon pad or baking sheet) to a 9-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
*If you don't have a food processor (like in my case), combine butter with dry ingredients in a big bowl, and using two knives slice the butter mixture in opposite directions, beginning at the centre and moving outward. This will take a while, but you'll eventually end up with pea sized shapes of butter. Add the cold water tablespoon at a time, and when it holds together, following the rest of the steps.
45g whole almonds
45g granulated sugar
45g butter at room temperature
1 medium egg
Preheat the oven to 350F/180C. Spread the almonds evenly on a baking sheet and place them in the oven. Roast them for about 8 minutes, or until slightly toasted and fragrant. Transfer to a plate and let it cool to room temperature.
Put the cooled almonds and the sugar into a food processor and process until fine. Add the butter and the egg and pulse until well-combined. If you don't want to use it right away, divide the frangipane into two equal parts, wrap each tightly in plastic. They will keep in the fridge for a couple of days, and up to a month in the freezer.
Rustic Fig Tart
1 9" pastry dough
about 8-10 large figs or about 15 small ones
1/2 the recipe of frangipane above
Egg whites for wash
Granulated sugar, for sprinkling
Preheat the oven to 400F/200C. Roll out your pastry dough to about 10-inch diameter - more or less won't harm anything.
Spread about the almond frangipane on the dough, leaving about 1 inch parameter around the outer edge of the dough.
Quarter the figs (only halve if small) and arrange them -pointy end up will be prettier- in concentric circles to cover the frangipane.
Fold the edges in, pinching a little to make sure they stick. Brush the dough with eggwhite wash and give it a good shower of granulated sugar. Bake for about 35-40 minutes, or until the pastry edges are golden brown.
Remove from oven and cool for 10 minutes before cutting. Serve with macadamia nut or vanilla ice cream.
Serves 6 generous slices or 8 juicy slivers