You can use up to a 12″ tart pan for a better distribution of filling–you’ll just have to roll the crust slightly thinner. This makes a lot of frangipane it will look close to overflowing in a 9″ tart pan.Make sure to grease your tart pan VERY well to keep the crust from sticking (you can see some crumbling occurred when I removed my tart).Reduce food waste and save your wallet: it’s a win win! In summary, I highly recommend trying out almond pulp in a recipe if you haven’t tried it yet, ESPECIALLY if you make your own nut milk at home and have been tossing the grounds! If you don’t make nut milk at home, I encourage you to call up or visit your local juice bar or coffee shop to see if they’re regularly tossing their nut meal and might let you take some home. In the tart, they meld gorgeously with the sweet almond filling and buttery crust. Normally I bake with Granny Smith apples for the tart contrast, but I loved using the apples that Envy Apples sent me! Envy is a cross between Gala and Braeburn apples with a sweet and crisp (but not overly crunchy) texture that is so good that Aussie Bae ate two of them before I could get to baking. Though I haven’t done a tart bake off yet, I did my best with Dorie Greenspan’s buttery tart crust (cutting the butter down to a more convenient single stick) and based the filling off of this delightful-looking Baking Sense tart , subbing the almond pulp for the ground almonds. My first use for it was to to make a frangipane filling for a long-time Pinterest to-do of mine: an apple rosette tart! This leftover almond meal is commonly dubbed “almond pulp,” and though most of the flavor of the almonds is extracted into the milk, the leftover pulp is rich in fiber and looks exactly like almond meal (aka the priciest of special flours)! Once you dry it out, you can basically use it exactly like almond meal in banana bread, cookies, crackers (even hummus) and more. Later that morning, I lugged a plastic sack of almond meal home, spread the damp grounds onto baking sheets and dried them out in a 200 degree oven while I took a nap from 6-9am, and then for a few more hours after I finished baking my 10 banana bread loaves. Just kidding, I asked if I could take home the grounds and she said yes. She was about to toss the giant pouch of leftover grounds when I threw my body in front of the trash, screaming “SAVE THE ALMONDS!!!” Not to mention eating doughnut holes fresh from the fryer, what a magical experience.Īnyway, during one of the lulls in the actual doughnut making, one woman was straining a huge cheesecloth full of ground blanched almonds to make their housemade almond milk. If you caught my Instagram stories on the day of the banana bread bake off, you might have seen some highlights from the doughnut-making session that Jessica and I shadowed from midnight until 5am at a local Houson bakery, Morningstar.įor baking nerds like us, getting behind the scenes to see how doughnut dough is made (if you didn’t know, the grand majority of all commercial doughnuts are made from mixes), rolled (takes some serious arm strength), fried (they use the longest chopsticks I’ve ever seen to flip doughnuts!) and decorated (soooo many different glazes and toppings!) was FASCINATING.
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