posted by mamaSue 09-02-100 4:48 AM
* Exported from MasterCook *
Pineapple Tea Cakes with Thomas
Recipe By : Martha Stewart
Serving Size : 0 Preparation Time :0:00
Categories : Cakes/Icings
Amount Measure Ingredient -- Preparation Method
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6 tablespoons unsalted butter -- melted, plus more for molds
13 ounces almond paste -- (1 1/3 cups)
1 tablespoon apricot purée
2 large eggs
2 large egg yolks
1/4 cup all-purpose flour
1 small pineapple -- peeled, cored, and cut into 1/2-inch cubes
Confectioners’ sugar for sprinkling
Heat oven to 350°. Butter 48 petit-four molds or mini muffin pans, and place on a baking pan.
In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine almond paste and apricot purée on low speed. Gradually add eggs and egg yolks. Mix to combine. Scrape down sides of bowl. Add flour, and mix to combine. Add melted butter; mix until batter is smooth and uniform.
Using a pastry bag fitted with a coupler, pipe batter into petit-four molds or mini muffin pans, filling them 3/4 full. Top each with a piece of pineapple, and bake until light golden brown, 15 to 20 minutes. Transfer to a wire rack to cool for 10 minutes. Remove tea cakes from molds, and return to wire rack to cool completely. Before serving, sprinkle tea cakes with confectioners’ sugar.
Yield: "4 dozen"
NOTES : The pineapple may not always be the first fruit that comes to mind when the topic is dessert, but it’s at home in a lot of recipes, from upside-down cake to ice cream. The following recipe for pineapple tea cakes comes from Thomas Haas, pastry chef of the New York City restaurant Daniel, whose family has made pastries for four generations.