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By Christine Fillat

 

 

Samin Nosrat is a name on everyone’s lips these days. Not only has she written the bestselling award-winning cookbook, Salt Fat Acid Heat (Simon and Schuster, 2017); in her Netflix series of the same name, she travels all around the globe researching how the food we eat is made. Mirroring her wonderful exuberance, we have attempted our own versions of her focaccia and pesto, with thrilling results. We have never made such glistening, glorious focaccia. And the pesto! Wow! Entirely made with mortar and pestle, this pesto is worlds beyond any sauce processed in a food processor.

For the holidays, we turn to Samin Nosrat for dessert inspiration. Her Apple and Frangipane Tart is just the kind of special occasion dolce we crave.

 


Apple and Frangipane Tart: Adapted from Salt Fat Acid Heat

 

For the Frangipane

• 3/4 cup toasted almonds

• 3 tablespoons sugar

• 2 tablespoons almond paste

• 4 tablespoons unsalted butter, room temperature

• 1 large egg

• 1 teaspoon Kosher salt

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon almond extract

 

For the Crust

• 1 cup flour

• 1/4 cup sugar

• Pinch of salt

• 1 stick of unsalted butter, frozen

• 1/4 cup water with an ice cube in it

 

For the Tart

• 3 tart Honeycrisp apples, pared, cored, and sliced in pieces

• Sugar

 

To make the crust:

Cut the butter into pieces.

Process the flour, sugar, salt, and butter in a food processor until all is incorporated.

Scatter cold water over the mixture a little at a time, and pulse for full two-second intervals, adding chilled water little by little until the dough just holds together. The dough should not feel sticky or too dry.

Mold dough into a disc.

Wrap in wax paper, chill in the refrigerator at least one hour.

 

The Frangipane:

Process all of the ingredients in a food processor until a thick paste is made.

 

Preheat the oven to 425° F

 

Assemblage:

Roll out the crust to fit the pie pan. Flour a work surface, place the dough in the center. Dust the dough with flour. Roll out from the center, lifting and turning the dough all the while. If cracks form around the edges, place your hands on the sides of the dough and press the edges back toward the center of the dough. Continue rolling out, occasionally flipping the dough, dusting the work surface and the top of the dough with flour as it is incorporated. This regular pressing of the edges, turning, and flipping the dough will keep it from sticking to the work surface.

Fit the dough to the pie pan. Press the edges into the shape of your choosing.

Alternatively, you can purchase a pie crust. There are many good quality unbaked crusts available in the refrigerated section of the grocery store.

Fill the crust with the frangipane.

Arrange the apples in the crust in a decorative arrangement that appeals to you.

Scatter a smattering of sugar over the pie.

Bake at 425° F for 20 minutes. Reduce the heat to 400° F for 15 minutes. Reduce the heat to 350° F for a final 15 minutes.

The pie is done when the fruit is soft. If the crust browns during the cooking, place foil over the pie to avoid burning.

Enjoy with ice cream or whipped cream, warm from the oven or cooled.

 

 

 

Annapolis Home Magazine
Vol. 11, No. 6 2020