yes i agree

lemonleen, I was thinking of something quite similar. I have 4.5 inch foil pans and I thought I would make Stephanie's recipe in them. Thanks for confirming my idea.

I have the same question. Can i bake it in one large pan

Shreya M I know this is late but it might still help 😀 you can buy something called a pie crust shield that will protect the edges from burning as the base cooks. Alternatively if you wrap some aluminium foil around the crust you can cook it for longer without it burning

Yes. I plan to do this too. I have 4.5 inch tins from Amazon & make them as mini tarts and bake at the same temperature.

Yes, you could do that.

lucky neighbors

yes! they should easilx last a day. But store them in an airtight container in the fridge. so they don t dry out ;)

yes! they should easilx last a day. But store them in an airtight container in the fridge. so they don t dry out ;)

😋😋

This is a recipe I got when I went to the San Francisco Baking Institute. It is a very nice dough but it can be a little tricky to get right at first. It is important not to over mix the dough after you add the butter. You do want the butter to be thoroughly mixed in. However, it is easy to over mix as sometimes it seems like the butter has not been thoroughly mixed in (although it is) when you just look at the dough with the mixer running. So stop the mixer periodically to check to see if there are no visible signs of butter. Because when the mixer is running the flour/butter mixture has a tendency to clump even when the butter has been thoroughly mixed in. The good part is that while it takes a little practice to get the technique right, even if the dough tears a little, you can just seal it and it will taste great.

Thanks hon for your reply.. I am embarrassed to say, I grabbed the wrong ingredient not once but twice... I swear sometimes if I had a brain I'd be lonesome.. instead of the almond meal, I grabbed the almond flour.. knew the recipe called for almond meal, but still..there you have it. This is a rookie mistake, and cooking since I old stand on a milk crate by the stove.with my mom teaching me how to cook. I am gar from a rookie..

well I also can't spell today as my response is full of spelling mistakes. Anyway thanks for your reply, and I am going to give this another go with the RIGHT dang ingredients.

You could do it that way if you like.

the dough takes a little bit to come together, just be patient. Make sure the butter gets cut into the dry ingredients before adding the egg yolks. When adding the eggs, you can crank up the mixer a bit.

This crust is not as crisp as some and it would depend on how thick you rolled the dough. And the filling is frangipane so when it bakes it is kinda cake-like.

@@joyofbaking thanks for your quick response. I wanted a crumbly, slightly gooey filling. How can I achieve that? Also if I wanted a crunchier crispier crust, should I skip the baking soda? Any suggestions?

Frangipane wouldn't give you a crumbly and gooey filling. So if you wanted that texture you would have to use another type of filling. The same goes for the crust.

@@joyofbaking thank you.

I give the weight because depending on where you live, the sizing of eggs, and therefore their weight, can vary.

i think its good she give out all type of measurement..some ppl do measure it when they arnt using whole eggs n just egg yolks or whites

You do realize that there are different sizes of eggs right? If she uses large eggs and you use medium eggs you'll have a different result.