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[:es]Estas tartitas son deliciosas!!!
La combinación de los higos con el frangipane de pistacho es rompedora y exquisita.
La galleta es muy delicada y el toque de lima es maravilloso.
Besos.
Frangipane de pistachos con higos
2019-05-06 19:41:17
Serves 6
Print
Prep Time
20 min
Cook Time
35 min
Para preparar la sablé
- 300 g harina
- 90 g azúcar glass
- una pizca de sal
- 200 g mantequilla fría cortada en dados pequeñitos
- La ralladura de una lima
- 25 g yema de huevo
- 25 ml agua
Para el frangipane
- 90 g pistacho
- 30 g harina
- 35 g almendra molida
- sal
- 125 g mantequilla a temp ambiente
- 125 g azúcar
- la ralladura de 1 lima
- 2 huevos semi batidos
- Unas gotas de coñac
- 3 higos pequeños o 2 grandes
- 25 g pistacho verde para servir
Instructions
- Precalentar el horno a 180ºC.
- En un bol tamizar la harina, agregar la sal, la ralladura y el azúcar glass
- Cortar la mantequilla fría en trozos pequeños y proceder al arenado: deshacer con los dedos la mantequilla junto con la harina, de manera que nos quede una especie de arena (no nos deben quedar grumos o pedazos grandes de mantequilla).
- Incorporar la yema y tratar de hacer una masa uniforme trabajándola lo menos posible para que no coja correa. (Agregar unas gotas de agua fría si vemos que no se liga la masa).
- Dejar reposar una hora en la nevera tapada con film antes de utilizar.
- La masa se puede hacer con el robot de cocina utilizando la k.
- Estirar sobre la mesa de trabajo y forrar las tartaletas elegidas. Reservar 1 hora en la nevera.
- Hornear a 180ºC durante 15 minutos a ciegas( con un peso encima).
- Retirar el peso y dejar enfriar.
- Preparar el frangipane triturando el el robot de cocina los 90 g de pistachos. añadir la harina de almendra y la harina de trigo. Triturar 5 segundos.
- En el bol del robot de cocina batir la mantequilla con el azúcar y la ralladura de lima.
- Añadir poco a poco los huevos semi batidos y por último lo seco. Mezclar.
- Introducir el franchipange en una manga pastelera y escudillar sobre las tartaletas.
- En el centro de cada tartaleta disponer 1/2 higo ( si es pequeño) y hornear a 190ºC durante 15 minutos.
- Retirar del horno y dejar reposar 10 minutos. Espolvorear unos pistachos picados por encima.
- Están riquísimas frías pero templadas están maravillosas!!!
Adapted from Iria Castro
Adapted from Iria Castro
Catering Iria Castro https://www.iriacastro.com/
The combination of figs with pistachio frangipane is groundbreaking and exquisite.
The cookie will be crispy and the touch of lime is wonderful.
Kisses.
Frangipane of pistachios with figs
2019-05-06 20:25:31
Serves 6
Print
Prep Time
20 min
Cook Time
40 min
To prepare the Sablé
- 300 g flour
- 90 g sugar Glass
- A pinch of salt
- 200 g cold butter cut into tiny dice
- The zest of a file
- 25 g egg yolk
- 25 ml water
For the Frangipane
- 90 g natural Green pistachio
- 30 g flour
- 35 g ground almonds
- Salt
- 125 g butter at ambient temp
- 125 g sugar
- Zest of 1 lime
- 2 semi-beaten eggs
- A few drops of cognac
- 6 small or 2 large figs
Instructions
- Preheat the oven to 180 º C.
- In a bowl sift the flour, add salt, zest and sugar glass
- Cut the cold butter into small pieces and proceed to the sandblasting: Undo with the fingers the butter along with the flour, so that we have a kind of sand (we should not have lumps or large pieces of butter).
- Add the yolk and try to make a uniform mass kneading as little as possible so that it does not take strap. (Add a few drops of cold water if we see that the dough is not binding).
- Let stand for one hour in the refrigerator covered with film before use.
- The dough can be done with the cooking robot using the K.
- Stretch on the work table and line the chosen tarts. Reserve 1 hour in the fridge.
- Bake at 180 º C for 15 minutes blindly (with a weight on top).
- Remove the weight and let it cool.
- Prepare the Franchipane by shredding the 90 g of pistachios with the cooking robot. Add almond flour and wheat flour. Shred 5 seconds.
- In the bowl of the cooking robot, beat the butter with the sugar and lime zest.
- Gradually add the semi-smoothed eggs and finally dry them. Mix.
- Insert the frangipange into a pastry sleeve and bowl on the tarts.
- In the center of each tartlet dispose 1/2 fig (if small) and bake at 190 º C for 15 minutes.
- Remove from oven and allow to stand for 10 minutes. Sprinkle some chopped pistachios over the top.
- They are delicious cold but temperate are wonderful!!!
Adapted from Iria Castro
Adapted from Iria Castro
Catering Iria Castro https://www.iriacastro.com/