The art of french pastry phần 371
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cup
Hazelnutflour|55
grams|⅔cup
Butter(French
style,82%fat),
forthepan|As
needed|As
needed
Butter(French
style,82%fat)|
88grams|3
ounces
Confectioners’
sugar|28grams
|ẳcup
Seasalt|0.8grams
|ẳteaspoon
Vanillabean|ẵ
bean|ẵbean
Confectioners
sugar|55grams
|ẵcup
GroundCeylon
cinnamon|2
grams|1
teaspoon
Groundclove,
optional|0.6
grams|1clove
All-purposeflour|
100grams|¾
cup
Wholeeggs|110
grams|2extralargeeggsless2
teaspoons
ORGANIZING
YOURTIME
Thisrecipecallsforthe
homemadeRaspberry
Jam.Donotsubstitute
commercialjam,asitwill
betoowateryandusingit
willresultinasoggycrust.
Whatyougainin
convenienceyouwilllose
inflavorandtexture.
Rememberthattomake
thejamyoumustbegina
dayaheadsothatthejam
andthefirsthalfofthe
sugar,oncebroughttoa
boil,cansitovernightin
therefrigerator.Thejam
mustalsohavetimetocool
beforeyouuseitinthe
tart,andthetartwillbake
forclosetoanhour,then
requiresatleast30
minutesofcoolingtime.
METHOD
DAY1
