What Color Goes With Bergundy

with frangipane cream and cherries

We are monitoring the number of pies that I made to bring in restaurants, today I want to propose it the frangipane tart with cream and cherries .

I never bought the cherries, I do not know why because in the end I like, but since I knew the frangipane cream and I used this tart, I had the curiosity to use, since Apparently the two go in pairs beautifully. I talked with my husband so many times (by phone as it is still in Lebanon) and he always turned up their nose (again by phone of course;))), successfully made the enterprise to take away any enthusiasm.
Then he came here and went to the grocery store to Metro where I was satisfied to give background our assets between pounds of flour, boxes of masonry mortar type icing sugar and real brick of chocolate cake.
until at a certain point he stopped, almost in ecstasy, before a barattalo ceramic 750g Fabbri cherries ... I told him that they were cherries, which he did not like and the great love of my life piece of what I say? "But you did not want giustappunto making a tart with cherries?"
And they say us lowly women and manipulative ...



INGREDIENTS
half of the pastry dough that this recipe is seguedo .
butter 90g sugar 100g

almond flour or almonds sbriociolate
100g flour 2 eggs 40g

Sour taste



PROCEDURE
As I wrote about ingredients, crust was half a loaf made with this method , the quantities are in fact perfect for two average-sized tarts.
As you rest the pastry in the refrigerator, prepare the frangipane cream starting to blend together the eggs and sugar then add softened butter into small pieces.

Then add the flours and mix well. Remember that you can not find almond flour you can just finely chop the blanched almonds.

Now pull your pastry, place it into the mold (I always put the wax paper because I am more than comofo butter and flour) and bucherellatela.

Place the cherries on the bottom, how many depends on what you like and what you want in spicchino tart. Little trick that I have taught the basic course in Bakery: Do not put fruit, chocolate chips and anything else except cream in the center of a cake, or slices do not come out clear. I know that may seem obvious, but I never thought I'd share this idea and I wanted just to those who are a bit 'Dordolo like me! ;)

Fill with cream and then prepare the grill to put over the pie.

I had to do a patch too, damn! But the end result was not so disastroso.

Cuocere una mezz'oretta a 170º circa o per lo meno fino a quando la frolla raggionge un bel colore dorato.

Prima di togliere dallo stampo, aspettare qualche istante che si raffreddi altrimenti si spacca tutto Se volete potete anche mettere sopra un po' di zucchero a velo, ma io credo sia un po' troppo dolce e poi la differenza di cromatura la rende davvero bella, non trovate?

BUON APPETITO!