*Personalized version of this recipe

Ingredients #

Topping:

• A topping ( Enough to fill the top, extras wont hurt, I have tried strawberry, rhubarb, and apples with great success )
• Enough sugar to coat topping in bowl

Dough:

• 160g all-purpose flour
• 12 g sugar
• 1/4 teaspoon salt
• 115g cubed unsalted butter at fridge temp
• 70 g ice water

Frangipane:

• 55g almond flour
• 30 g sugar
• 1/4 teaspoon salt
• 30 g butter at room temperature
• 1 egg
• 2 teaspoons vanilla
• Orange zest + splash of juice ( Optional )

Instructions

0. Evenly slice the topping and put it in a bowl with sugar to breakdown. ( May produce liquid that you can withhold at the end )
1. Heat the oven to 400ºF.
2. To make the crust. In a food processor, pulse flour, sugar and salt together.
3. Add the cold, cubed butter to the food processor.
4. Pulse until the butter is the size of peas. Add ice water and pulse again until the mixture is crumbly.
5. Lay a clean towel or cling wrap on a work surface, then dump the dough mixture into the center.
6. Grab the opposite corners of the wrap together and twist to compress the mixture, pressing the air out and forming into a ball.
7. Put dough ball in fridge.
8. No need to wash food processor.
9. For the frangipane. Combine almond flour, sugar, salt, butter, egg, and vanilla in the food processor. Mix until smooth.
10. Lightly flour a work surface, roll out the dough into a 12+ inch circle, dusting flour when needed to prevent sticking. Transfer dough to a silicone pad for cooking, or parchment paper if you don't have.
11. Spread the frangipane into the center leaving a 3+ cm border.
12. Arrange your topping in an aesthetic pattern on top.
13. Fold excess dough over to make a nice package.
14. Brush exposed dough with egg wash mixed with a little dairy ( half and half or milk ).
15. Sprinkle a little brown sugar on top of exposed dough. Add little knobs of button on the topping.
16. Bake for 35 minutes or until golden brown.

Apple

Rhubarb

Ingredients #

Dough:

• 2 cups flour (Substituting 1 cup for rye or whole wheat will work fine, and lead to a hardier dough)
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1.5 teaspoon instant yeast
• 1 cup warm water
• 1 teaspoon evoo
  Toppings:
• chopped olives
• chopped garlic
• rosemary
• evoo

Directions #

1. Heat up water to room temperature
2. Mix in sugar, and yeast. Let rest.
3. In a large bowl, whisk together your flour and salt.
4. In a small bowl, combine chopped olives, garlic, rosemary and a few tablespoons of evoo. Let rest.
5. Combine the sugar-yeast-water and one tablespoon of evoo with the dry ingredients and mix together with a spatula until fully combined. The dough should be very wet. I like to describe it as halfway between pancake batter and a country loaf.
6. Oil up a separate large bowl with evoo. We are putting the dough in here and do not want it to stick.
7. Carefully place dough in the new bowl.
8. Let rest, covered in a damp towel until doubled in size (1-3 hours).
9. Oil your hands and punch the dough down until deflated.
10. Pinch and stretch the dough up and fold it onto itself. Do this ~5 times, or until you are satisfied with yourself.
11. Place into an oiled baking instrument, I prefer a 10" cast iron skillet.
12. Let dough rest until doubled in size (1 hour). Be conservative with this step. Overproving can lead to denser dough.
13. Preheat your oven to 450°F.
14. Oil your fingers and press, fingers spread, all the way into the dough until your finger tips touch the metal underneath. Do this until there are dimples roughly every 2cm.
15. Evenly spread your topping mixture on the dough.
16. Cook for 20 minutes, or until lightly browned.
17. Place on cooling rack until eating temperature.