[header] How to make a poached fig, raspberry, and quince galette [title] Move oven rack to the center position. [step] To 400ºf. [title] Roll pie dough between 2 sheets of parchment paper to an 11 inch (27.9 cm) circle. [step] Remove top layer of paper and gently press the cake pan into the center of the dough.
[header] How to make a poached fig, raspberry, and quince galette [title] Move oven rack to the center position. [step] To 400ºf. [title] Roll pie dough between 2 sheets of parchment paper to an 11 inch (27.9 cm) circle. [step] Remove top layer of paper and gently press the cake pan into the center of the dough.
If the paper does not stick after the sheet dries, carefully remove back to about a corner. [title] Pull up tops of cake pans and divide the batter between bowls. This will help you to center the filling. [title] Spread frangipane on dough within the demarcated circle. [title] Bake for 40 to 60 minutes. [step] Then, using this individual recipe, you should form roughly 12 servings. [title] Using a pastry strainer or pastry brush, drizzle coffee or cream cheese over the dough and brush with pastry spray. [title] Roll the crust in the pecan butter butter.