Short crust pastry:
1 cup all purpose flour
1/4 tsp. Salt
1/2 cup cold butter
2 tbs. Ice cold water
Pistachio Frangipane:
65g Shelled pistachio
100g Raw sugar
65g ground almond
125g Unsalted butter room temp.
2 large eggs room temp.
Zest from 1 lemon
1 tsp. Vanilla paste
4 tbs. All purpose flour, plus extra for dusting
125g Pistachio paste (refer to my homemade pistachio paste)
400g ripe cherries pitted
1 1/2 tbs. Cornflour
-prepare your crust by processing the flour and butter in a food processor until sand like then add the cold water while pulsing until it comes together. Wrap the crust tightly with plastic wrap or parchment paper and pop in the freezer. The measurement is enough for 2 galletes, you will use only 1/2 of the crust!
Save the other half in the freezer tightly wrapped it will keep for 3 months
-for the frangipane blitz the pistachio and sugar in a food processor until fine, add to a bowl with the almond flour and butter and blend until smooth, add 2 eggs, lemon zest and vanilla paste beat together until light and fluffy. Fold the flour into the frangipane using a spatula
-stir the cornflour into the cherries
-dust your working surface with flour and roll out the crust into 35 cm transfer to a parchment paper lined baking sheet and place in the fridge for 10 minutes
-time to assemble:spread the pistachio paste in a circle leaving 6 cm from the edges, top with half the frangipane then the cherries and fold the edges, top the cherries with the rest of the frangipane brush the edges of the gallete with egg wash and sprinkle some raw sugar. Chill for 2 hours
-bake in a 350 F. Oven for 45 minutes on the middle rack. Let cool slightly sprinkle with pistachio and dust with powder sugar, serve with vanilla ice cream
#dessert #dessertrecipes #explorepage #baking
11 сен 2024
