Tarte "Conversation" with almond filling

Description

Tarte "Conversation" (FR. tarte conversation) is a forgotten classic of French cuisine, created in the late 18th century in honor of the publication of the book of Louise Epinay "Conversations with Emily", a dialogue between the mother and daughter. This recipe I saw a year ago in the popular French program "Best pastry chef" and then in absentia fell in love with this pie story. For a very long time I was motivated to cook, because the recipe is not simple, if we consider that the puff pastry I wanted to prepare myself. The result is very pleased - crunchy glaze, almond filling, fragrant, unusual design. And that would be a crime if I hadn't shared the recipe with the users favorite site cook. ru!

Ingredients

Butter

315 g
Flour

265 g
Water

75 ml
Vinegar

1 tsp
Brown sugar

75 g
Flour almond

90 g
Chicken egg

2 piece
Cream

40 ml
Rum

1 tsp
Powdered sugar

125 g
Egg white

1 piece
Lemon juice

Cooking

Puff puff dough it is possible to take already ready, and you can prepare. The following dough recipe (puff pastry called "opposite") is the most successful of all that I tried, since it excluded the possibility of leakage of oil. So, make the dough N°1 - mix 185 grams of softened butter with 75 grams of flour until smooth. Roll into a rectangle the thickness 1-0,5 see, I rolled between the two food films to facilitate the process. Wrapped the dough and put in the fridge for 1.5 hours minimum.

Dough N°2. In 75 ml of water to dissolve a pinch of salt. Melt and cool the 55 grams of butter. Mix it with 175 gr flour and 1 tsp of vinegar, gradually adding water, knead the dough. Roll square thickness 2 cm. of Water may need less/more. Also wrap in foil and place this dough in the fridge for 1.5 hours.

If the workpiece after cooling was too hard, wait 10-15 minutes before you start work. The first batter to put the second. Wrap the edges of the first test at the top and bottom to the center. To seal the edges on all sides.

Rotate the rectangle in length.

Roll the rectangle up and down in the thickness of 0.5 cm.

The top and bottom edges of the wrap to the center.

Then fold the rectangle in half, "suitcase", the top and bottom edges should be inside. Place the billet for 30 minutes in the refrigerator.

Chilled rectangle to put vertically on the right side not bonded. Not a lot to SWAT the top surface of the dough with a rolling pin. To completely repeat the steps 5,6,7,8 twice.

The finished dough roll out the layer about 2 mm and cut out two circles - one larger than the diameter of the form, the second a little less (the diameter of my form 36 cm). A larger circle to place in oiled and floured form, forming the sides about 2-3 cm put them in the fridge. Trim dough to keep.

Let's prepare the filling. 75 gr of sugar, not too zealous, mix with 75g of softened butter. Add 2 eggs, 90 g almond flour 40 ml cream and 1 tbsp of rum and/or zest of half an orange or half a lemon. Lightly mix with a mixer on low speed until smooth. Spread onto the prepared base.

I used brown sugar TM "Mistral", which perfectly sets off the desserts.

Prepare frosting. Mix 15 gr flour 125 gr powdered sugar, quickly whisking, adding 1 egg white to brilliant white and dense mass, at the end of the whipping add a few drops of lemon juice.

The edges of the smaller circle of dough to grease with water. Put it on top of the filling, the edges well to seal with the base. Cover the surface with glaze. From scraps of dough to cut strips to decorate their pie.

Bake at 170-180 grams in preheated oven for 40-45 minutes. To serve chilled.

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