香 甜 杏 仁 塔
Almond Tarts
我尤其喜欢带杏仁馅的甜品，天然油脂丰富的杏仁在高温烘烤之后迸发让人满足的独特的香甜味道。可是时常吃到香精味明显的杏仁馅甜品就是生无可恋想吐的感觉，所以我还是愿意自制。杏仁馅配比特别好记，也很好操作。烤的时候满屋杏仁香，金黄酥脆的塔皮在嘴里轻脆地崩解，松软绵密的杏仁馅在舌尖缠绵。最后打发芝士奶油点缀在表面，增添了视觉美感，也为口感带来了一丝惊喜。是很让人感到温暖幸福的甜品。
I absolutely adore desserts with Frangipane! There's something magical about those almonds releasing their rich fats and creating that heavenly sweet aroma when they're baked. However, eating frangipane-filled desserts that taste strongly of artificial flavours often leaves me feeling disheartened, so I prefer making them myself.
The almond filling recipe is particularly easy to remember and straightforward to execute. It smells heavenly when baking. The golden, crispy tart shell crumbles softly in the mouth, while the soft and dense almond filling lingers on the tongue. And a finishing touch – a dollop of whipped mascaropone cream on top, adding an extra layer of yum! It's a dessert that brings warmth and happiness to anyone who enjoys it.
2-3个四寸塔
Makes 2-3 four-inch tarts
中筋粉 100克
杏仁粉 20克
砂糖 20克
冷藏黄油 70克
牛奶 1-2汤匙
-杏仁馅-
大鸡蛋 一个
黄油、砂糖、杏仁粉 各50g
100g all purpose flour
20g almond flour
20g sugar
70g cold butter
1-2 tbs cold milk
-Frangipane-
1 large egg
50g each: butter, sugar, almond flour
步骤 Instructions
塔皮做法分享过几次：面粉、杏仁粉、砂糖混合，加入切块的冷黄油，用手指搓成粗颗粒状
Combine flour, almond flour, sugar in a bowl, add cubed cold butter. Mix with fingers until the mixture resembles coarse crumbs.
加入冰牛奶，用刮刀拌入，直到用手一捏能够成型
Add cold milk, fold into dough with a spatula, until dough holds together when squeezed. It's ok if the dough appears loose.
转移到案板上，用手聚拢成面团（不要揉面），折叠几次，直到看不见松散的干粉，隔保鲜膜把塔皮擀成约0.2厘米厚
Transfer dough onto a work surface, gather loose parts by folding several times to form a smooth dough (do not overwork it). Cover with plastic wrap, roll out dough into a pastry sheet, about 0.2 cm thick.
塔皮铺到抹了黄油的模具里，轻压让它贴合排盘，边缘多余部分用刀截掉。塔底用叉子戳些洞。
Line buttered tart tins with the pastry sheet, gently press it down to fit tins, trim edges. Prick the base with a fork.
杏仁馅很简单：鸡蛋、砂糖混合搅拌均匀，加入杏仁粉和融化黄油，拌匀。最终质地粘稠流动性差。
To make the frangipane, whisk egg and sugar together, then add almond flour and melted butter, mix until smooth. The batter should be thick and sticky.
把杏仁馅均匀填入塔皮，放入预热至180摄氏度的烤箱，中层烤30-40分钟左右，至表皮呈金黄色
Fill the tart cases with the frangipane evenly, bake at 180 C for about 30-40 min, until slightly golden on the outside.
装饰：马斯卡彭芝士奶油
Topping option: mascarpone whipped cream
淡奶油 100克
马斯卡彭奶酪 50克
砂糖 10克
可选：
香草籽、柠檬皮屑
100g whipping cream
50g mascarpone cream
10g sugar
optional:
vanilla pod seeds, lemon zest
淡奶油+砂糖用打蛋器打发至提起有个小尖角，加入马斯卡彭奶酪打法均匀，用裱花袋挤奶油，随意发挥装饰杏仁塔。
Combine whipping cream and sugar, beat with hand mixer until stiff peaks form. Mix with mascarpone cheese until it's smooth, light, fluffy. Decorate the tarts using piping bags etc.
加入马斯卡彭奶酪的打发奶油比纯奶油口味更清爽，口感则更醇厚，推荐！可以随意发挥，比如加入柠檬皮屑或是香草籽增加香气。
You can also try adding zest of lemon, vanilla pod seeds to the whipped mascarpone cream, to add more aromas.
让打发奶油更稳定，花纹更明显的小技巧：利用吉利丁片（剪大概一根手指的尺寸），根据包装提示操作加入到马斯卡彭奶油中。
有的时候我会撕开一个伯爵茶包倒到奶油里，放冰箱静止个几小时，滤出茶叶再打法。伯爵茶的柑橘香可以让油脂丰富的杏仁塔更加清新一点，味道很配。
上图杏仁馅厚度是做两个塔分量的，比较厚，罪恶感比较高吃起来也更过瘾。如果不加奶油装饰的话，可以在杏仁塔顶部撒点杏仁片一起烤，吃的就是更纯粹的杏仁味甜品！出炉后稍稍放凉了吃。
加入了杏仁粉的塔底特别酥松，杏仁馅独特的带着甜的坚果香让人欲罢不能。这可比加了过多杏仁香精的市售甜品好太多了！
给生活加点糖
Ins uiq_qiu
微博 张-柴-秋
www.qiuqiufood.com
