Heat oven to 400 F.
Place flour and butter in the bowl of a food processor fitted with a blade. Pulse until the butter resembles fine crumbs.
Transfer to a medium bowl, whisk in icing sugar, almond flour and salt.
Stir in egg with a fork. Gently knead dough together until uniform. Wrap in plastic wrap. Flatten to a ½-inch thick disk and refrigerate for 10 minutes.
Roll dough to a 12-inch round. Line tart pan with dough; trim excess. Dock (prick with a fork) all over with a fork and refrigerate.
Raspberry Jam
Meanwhile, mash raspberries with sugar in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring often, for 4 to 5 minutes, until thick and dark red. Reduce heat to prevent sticking, if needed.
Preparation
Puff Pastry
Pulse flour and salt together in the bowl of a food processor. Add butter and pulse until mixture resembles coarse crumbs with some larger pieces.Â
Add water and pulse until mixture begins to come together. Turn dough out onto the work surface and knead gently to bring together. Form into a ½-inch-thick square and wrap in plastic wrap. Refrigerate for 20 minutes.Â
Turn dough onto a floured surface and roll into a 6x12-inch rectangle. Fold the top third down towards the bottom, then fold the bottom third up to cover. Quarter-turn the dough; roll out and fold as before. Rewrap and chill for 20 minutes. Repeat rolling and turns. Chill 10 minutes.
butter, working it in with your hands until the pieces resemble sandy crumbs.
Stir together milk and molasses, then stir in water and add to the mixture. Stir to bring together. Lightly and briefly squeeze and knead mixture until ingredients just come together to form a dough.
Turn out onto a clean work surface and pat into a two-inch thick square
mass. Gently pull the edge furthest from you up and over, folding it over of itself, pressing to seal. Fold bottom edge over to meet the top and press to seal. Rotate dough a quarter turn. Repeat this process seven more times for a total of eight turns.
2:02
Mahathi, Tanner or Raufikat. Who will win Season 4 of The Great Canadian Baking Show?2:02Â
And the winner isâ¦
Season 4 Great Canadian Baking Show Finalists, Tanner Davies, Raufikat Oyawoye and Mahathi Mundluru. (Geoff George/The Great Canadian Baking Show)Â This journey has been amazing. The experience of being in the tent has been. it was a lifetime experience. I have a new baker family, says Raufikat.
The 35-year-old from Milton, Ont. used the scientific precision of her engineering background and flavours and techniques from her home country, Nigeria, to win Season 4 of Mahathi Mundluru of Markham, Ont. in the season finale.
We’re officially halfway through season 4 of
The Great Canadian Baking Show and tonight, our bakers are confronted with Italian week. You know what that means; they’re
living la dolce vita in the GCBS tent!
The episode starts off with co-hosts Ann Pornel and Alan Shane Lewis scooting around the park adjacent to the GCBS tent to mimic the way people get around in Italy. Ann gets a smile out of me with her line about not being able to keep up with Alan on the scooter because she had a big breakfast. I’ve been there. Food comas are very real for me.