{"id":3541,"date":"2010-10-01T05:33:02","date_gmt":"2010-10-01T12:33:02","guid":{"rendered":"https:\/\/shescookin.com\/?p=3541"},"modified":"2010-09-30T23:56:59","modified_gmt":"2010-10-01T06:56:59","slug":"and-the-winner-is","status":"publish","type":"post","link":"https:\/\/shescookin.com\/and-the-winner-is\/","title":{"rendered":"And the winner is….."},"content":{"rendered":"

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If you’re one of my regular readers *hugs*, you know that I’m not a baker – that in fact, most baked goods seen here are the handiwork of the Young Baker who is off studying *wink* at UC Santa Cruz now. So, the two divine desserts that you’ve seen here this week: the rustic Plum Frangipane above and the elegant Cabernet Hazelnut Torte<\/a>, belong to brilliant baking wunderkinds and I can only be credited for sharing them with you.<\/p>\n

Last weekend, I attended a Camp Blogaway<\/a> bootcamp for food and recipe bloggers at the breathtaking (if you’re in love with the ultimate kitchen) Viking showroom in Baldwin Park<\/a>. Today’s guest recipe is courtesy of Gisele Perez of Pain Perdu who won the Camp Blogaway “Bonus Competition”. The judges were none other than the discerning palates of the food bloggers in attendance, myself included. The array of creativity, colors and flavors was lavish, and scores on the judging sheets proved it, but in the end Gisele’s tantalizing tart prevailed.<\/p>\n

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Plum Frangipane Tart <\/strong><\/span><\/h2>\n

<\/strong><\/span>by Gisele Perez of pain perdu<\/a><\/strong><\/p>\n

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Makes 2 – 10 inch tarts. You\u2019ll need a kitchen digital scale to measure ingredients for the frangipane, but anyone who bakes much should have one anyway.<\/p>\n

P\u00e2te Sucr\u00e9e (or Sweet Tart Dough in English) :<\/span><\/p>\n

Adapted from Nancy Silverton\u2019s Desserts<\/em><\/p>\n

1\/2 # unsalted butter<\/span><\/p>\n

1\/2 cup granulated sugar<\/span><\/p>\n

2 3\/4 cups all purpose flour<\/span><\/p>\n

2 egg yolks<\/span><\/p>\n

1\/4 cup heavy cream<\/span><\/p>\n

1 teaspoon vanilla<\/span><\/p>\n

1.\u00a0 Cream butter and sugar together.<\/p>\n

2.\u00a0 Add the yolks one at a time, then add the vanilla.<\/p>\n

3.\u00a0 Add the flour in 3 additions and blend until thoroughly mixed in.<\/p>\n

4.\u00a0 Blend in the cream.<\/p>\n

5. Dump the dough out on to a large piece of plastic wrap, and wrap it flattening into a round disk. Then refrigerate it for several hours or overnight.<\/p>\n

6.To roll out the dough, remove it from the refrigerator and let it come to cool room temperature.<\/p>\n

7.\u00a0 Divide the dough into two equal pieces, and roll to\u00a0 a circle about 2\u201d larger than the diameter of the pan, and between 1\/8\u201d-1\/4\u201d thickness. Then lift the dough and press it into a removable bottom tart pan. Trim the edges of the dough even with the top of the pan.<\/p>\n

8.\u00a0 Refrigerate the dough in the pan again for about an hour before adding filling and baking the tart. This step allows the dough to rest and reduces shrinkage.<\/p>\n

This recipe is enough for 2- 9\u201d to 10 \u201c tart shells<\/p>\n

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Frangipane* Filling:<\/span><\/p>\n

1 pound almond paste (available at Surfas and specialty online vendors)<\/span><\/p>\n

1.5 ounces granulated sugar<\/span><\/p>\n

1\/2 pound butter butter<\/span><\/p>\n

4 eggs<\/span><\/p>\n

1.5 ounces flour<\/span><\/p>\n

1.\u00a0 Combine the almond paste, sugar and butter in the bowl of a mixer and cream until smooth.<\/p>\n

2.\u00a0 Add the eggs one at a time, scraping down the sides of the bowl as needed, and mix until smooth.<\/p>\n

3.\u00a0 Add the flour and blend until thoroughly mixed in.<\/p>\n

The frangipane* <\/span>may be made ahead of time, and refrigerated for several days before using.<\/p>\n

*<\/span> Frangipane is an Italian almond cream filling<\/p>\n

This recipe is enough for 2-9\u201d to 10\u201d tarts<\/p>\n

To assemble the tart:<\/p>\n