2011R #10: Florentine Tartlets with Frangipane

Description:
Kalau nonton Junior Master Chef dua minggu lalu, pasti tau Florentine Tartlets with Frangipane. Kue ini dijadikan tantangan (pressure test) untuk tiga kontestan dengan nilai terendah.

Langsung terbayang paduan pastry yang renyah dan gurih,nikmat dan harumnya frangipane filling (bahan isian dengan bahan utama almond powder), plus manis renyahnya florentine sebagai topping.

Enak sekali!

Source: http://www.masterchef.com.au/florentine-tartlets-with-frangipane.htm




Ingredients:
Sablee Pastry (untuk kulit/pie crust):
225 gram tepung terigu
75 gram icing sugar (saya pakai gula pasir yang dihaluskan)
sejumput garam
150 gram butter, potong dadu
1 telor

Frangipane (untuk filling):
40 gram unsalted butter, potong dadu
40 gram gula pasir
1 butir telor
1 putih telor (kurang lebih 30 gram)
60 gram almond powder (saya pakai almond utuh yang dihaluskan)

Florentine (untuk topping):
50 gram madu
50 gram gula pasir
50 gram unsalted butter
50 gram flaked almond
60 gram red glace cherries
20 gram cornflakes (saya pakai 1 bungkus kecil uk. 25 gram)

dark cooking chocolate (lelehkan)


Directions:
1. Preheat oven to 180C.

2. For sablée pastry. Sift flour, icing sugar and salt into a large glass bowl. Add the butter, using fingertips rub butter into flour mixture until mixture resembles breadcrumbs. Mix in egg and knead dough until just combined.

3. Place half of the dough in between 2 sheets of baking paper and roll out as thin as possible – approximately 3mm and place on a tray and refrigerate for 10-15 minutes to rest. Reserve remaining dough in fridge for another use.

4. For the Frangipane. Add butter and sugar to the chopper attachment of stick blender and blend until thick and creamy, use a spoon to scrape the sides of the chopper if required. Add egg and egg white and process until combined. Add almond meal and process until combined.

5. Grease six 8cm loose-based tart pans. Remove chilled pastry from fridge and using a 10cm round pastry cutter, cut discs from pastry and use to line the prepared tart pans and trim any excess pastry.

6. Spoon frangipane mix evenly between 6 tart shells, place on a baking tray and bake in oven for 12 – 15 minutes or until cooked through and golden. Remove tartlets from oven and cool for 2 – 3 minutes.

7. For the topping. Combine honey, sugar and butter in a medium saucepan, stir over medium heat until sugar is dissolved and mix becomes foamy. Add almonds, cherries and cornflakes and stir gently until combined.

8. Place chocolate in a bowl over a saucepan of simmering water, stir chocolate until just melted, spoon into a piping bag, using scissors snip the end to make a small hole. Spoon the topping onto the tarts, then drizzle with chocolate to serve.

Note:
- Kemarin saya pakai loyang pie diameter 6 cm, isi dan toppingnya pas untuk 6 loyang.
- Waktu panggang mencapai 25-30 menit (lebih lama dari yang disebutkan oleh resep)