Almond Financier Tartlets Food

ALMOND-ORANGE FINANCIER

Steps:

• Preheat oven to 450 degrees. Brush the inside of a 13 1/2-by-4-inch tart pan that has a nonremovable bottom with melted butter; transfer to freezer.
• Using a food processor, pulse almonds until finely ground. In a large bowl, combine ground almonds, confectioners' sugar, flour, salt, and orange zest. Add egg whites, and whisk to combine. Slowly stir in butter.
• Remove tart pan from freezer. Pour batter into pan; place on a baking sheet. Bake until dough just begins to rise, about 10 minutes. Reduce oven heat to 400 degrees and continue baking 7 to 8 minutes more, until financier begins to brown. Turn off oven, and let cake stand in oven until firm, about 10 minutes. Transfer pan to a wire rack to cool completely.
• Invert financier onto rack; reinvert, and slice into 6 pieces. Garnish top with candied orange peel, and dust with confectioners' sugar.

ALMOND TARTLETS RECIPE

Steps:

• Set the oven to gas mark 6 or 200°C.
• Roll out pastry on a lightly floured surface. Using cutter, cut pastry to line bun-tray holes, re-rolling pastry as necessary.
• Mix the jam in a small bowl until it's runny, and then place a very small amount in the base of each pastry case, smearing it out to cover the base.
• Beat the butter so it's really soft, then add sugar, ground almonds, egg yolk and almond extract. Beat until smooth, then divide mixture between pastry cases, spreading it out slightly. Sprinkle flaked almonds on top.
• Bake tartlets in the centre of the oven for 10 mins, then reduce oven temperature to gas mark 2 or 150°C, and cook for a further 10-15 mins, or until they are a light-golden colour.
• Remove the tartlets from the oven and transfer them to a wire rack to cool. Dust with icing sugar just before serving.

ALMOND FINANCIER TARTLETS

Steps:

• Preheat oven to 425 degrees. Melt butter in a small saucepan over medium heat. Cook until butter turns golden brown. Strain through a fine sieve; discard solids. Let cool.
• Whisk together flours, sugar, and 1/8 teaspoon salt. Beat whites until soft peaks form. Fold in flour mixture, browned butter, rum, and vanilla.
• Coat twelve 2 3/8-inch round tart pans with cooking spray; transfer to a baking sheet. Divide batter evenly among tart shells, filling each to the top. Sprinkle each with almond slices, and bake until golden brown, 12 to 13 minutes. Brush each with jam, and let cool.

FINANCIERS

Steps:

• Preheat oven to 350 degrees. Spread almond flour evenly on a rimmed baking sheet. Toast until browned, 8 to 10 minutes. Remove from oven, and raise heat to 375 degrees. Meanwhile, melt butter in a small saucepan over medium heat until browned, about 8 minutes. Immediately transfer to a bowl with browned bits. Let cool.
• Combine flours and sugar in the bowl of a mixer. Add whites, and beat on medium speed until combined and sugar is incorporated. With machine running, pour in browned butter (with brown bits) in a slow, steady stream. Continue to beat for 3 minutes. Batter can be refrigerated for up to 3 days.
• Coat a cast-iron pan with oil or cooking spray, and fill halfway with batter. Bake until dark gold (time will vary depending on size of pan). Remove from oven, and immediately transfer financiers from pan to a wire rack. Let cool. Coat each with glaze if desired, or serve immediately.

ALMOND MERINGUE TARTLETS

Steps:

• Place 1/2 teaspoon jam or jelly in each tart shell and bake in hot oven at 450 until shells are half-bake about 5 minutes.
• Remove from oven.
• Combine ground almonds and icing sugar. add almond flavouring to egg and beat well. Worl beaten egg into sugar mixture.
• Place a tablespoon of filling into each tart shell.
• Bake at 350 for 7 to 10 minutes or until delicately browned.

ALMOND TARTS

Steps:

• For dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until well blended, then refrigerate the dough for 30 minutes or longer.
• Shaping: Place a rounded teaspoon of dough (about 1/2 oz.)into each ungreased mini-muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while preparing the filling.
• Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
• Assembly and Baking: Preheat oven to 350 degrees F. Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough. Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, make the glaze.
• Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it. Drizzle the glaze over the tarts. The tarts store well for 3 - 4 days in airtight containers; freeze them for longer storage.

PEACH FINANCIERS

Steps:

• Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
• Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
• Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
• Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
• Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
• Let cool at least 10 minutes before removing from the pan.