Recipe Index

THE FRENCH BREADBASKET

Begins on page 37

Raspberry-Nectarine Bostock p.40

Makes 8

1⅔ cups superfine blanched almond flour
9 tablespoons granulated sugar, divided
¾ teaspoon kosher salt
⅓ cup unsalted butter, cubed and softened
1 large egg, room temperature
¾ teaspoon almond extract
½ teaspoon vanilla bean paste
3 tablespoons water
8 (1-inch) slices day-old brioche (see Note)
2 tablespoons raspberry preserves
2 medium firm ripe nectarines (approximately 10 ounces)
16 ripe fresh raspberries
⅓ cup sliced almonds
1 tablespoon finely chopped raw shelled pistachios
Garnish: Confectioners’ sugar

1. In the work bowl of a food processor, combine almond flour, 6 tablespoons granulated sugar, and salt; pulse until well combined. Add butter, egg, almond extract, and vanilla bean paste; pulse until smooth and well combined, scraping down sides as needed.

2. Transfer almond mixture to a small bowl; cover and set aside.

3. In a small saucepan, combine 3 tablespoons water and remaining 3 tablespoons granulated sugar; cook over medium heat until sugar dissolves, stirring frequently, 2 to 3 minutes.

4. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper; lightly grease with cooking spray.

5. Brush water mixture liberally on both sides of each bread slice; spread preserves evenly over one side of slices (approximately ¾ teaspoon each).

6. Divide almond mixture evenly among bread slices; spread into an even layer using a small offset spatula.

7. Halve nectarines; remove and discard pits. Cut lengthwise into 24 wedges (each approximately ½- to ¾-inch thick), and thoroughly pat dry with paper towel; divide and arrange nectarines and raspberries evenly over bread slices. Sprinkle with sliced almonds and chopped pistachios, as desired.

8. Bake for 10 minutes; rotate pan halfway and continue to bake until edges of almond mixture are lightly golden, about 5 to 10 minutes more. Let cool on pan for 10 minutes. Serve warm, or let cool to room temperature. Garnish with a dusting of confectioners’ sugar before serving, if desired.

Note: Place brioche slices in an even layer on a parchment-lined rimmed baking sheet. Let stand, uncovered, at room temperature overnight.

Chaussons Aux Pommes p.40

Makes 12

Filling:

1 cup (¾- to 1-inch) peeled chopped Golden Delicious apples (approximately 1 large apple)
1 cup (¾- to 1-inch) peeled chopped Granny Smith apples (approximately 1 large apple)
¼ teaspoon